BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: car54 on December 19, 2004, 10:01:07 PM

Title: Sam's club salmon
Post by: car54 on December 19, 2004, 10:01:07 PM
Sam's has farm raised salmon skinlees filets, Is it better to get a skinned fillet and how does farm raised salmon compare to "wild" salmon? Does the thickness matter?

Thanks in advance
Title: Re: Sam's club salmon
Post by: nsxbill on December 19, 2004, 10:24:40 PM
Skinless or with skin, I think Costco has better Salmon.  A little trick for you I learned smoking with a stovetop  Cameron Smoker.  I like to cut lemons into thin slices and make a bed where the Salmon touches the grill.  Easier to then lift without tearing.   esp a problem if you go skinless.  Reserve a couple of your thin slices and put them on top and sprinkle on some fresh dill.

Remember to dry the fish to get pellicle.  The white booger will magically appear if you don't.

Happy Holidays,

Bill
Title: Re: Sam's club salmon
Post by: SMOKEHOUSE ROB on December 19, 2004, 10:29:30 PM
Farmed raised salmon, YUK. [V]
Title: Re: Sam's club salmon
Post by: BigSmoker on December 20, 2004, 12:55:21 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />Farmed raised salmon, YUK. [V]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I find the farm raised to be absolutely tasteless[xx(][xx(].


Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Sam's club salmon
Post by: tsquared on December 20, 2004, 02:34:43 AM
A popular bumpersticker out here in British Columbia (where there are a lot of commercial anglers) is "Wild salmon don't do drugs" meaning that wild salmon are not fed  antibiotics or growth enhancing drugs that the farmed salmon get.  Taste wise, many chefs say farmed salmon lacks the flavour that wild salmon does. I am lucky enough to live here where I can catch my own, but not everybody has that luxury. Cost is a factor for many folks not living near a salmon source as wild is much more expensive. I think that with the magic performed by your Bradley and the smoking process that you shouldn't worry too much about these differences. If you can get wild salmon at a reasonable price then do so, if not, then go with farmed and enjoy.
Tom
Title: Re: Sam's club salmon
Post by: BigRed on December 20, 2004, 02:37:22 PM
Quote
<i>Originally posted by nsxbill</i>
<br />Skinless or with skin, I think Costco has better Salmon.  A little trick for you I learned smoking with a stovetop  Cameron Smoker.  I like to cut lemons into thin slices and make a bed where the Salmon touches the grill.  Easier to then lift without tearing.   esp a problem if you go skinless.  Reserve a couple of your thin slices and put them on top and sprinkle on some fresh dill.

Remember to dry the fish to get pellicle.  The white booger will magically appear if you don't.

Happy Holidays,

Bill


Hey Bill!

I agree with you, after reading several postings on this forum, I still think the Cameron stove top smoker is the best for salmon or any kind of fish you want to smoke.  I save the BS for meat or pork only.I like the idea of a lemon bed and dill. All used dill in the past but not the lemon.

BigRED
Title: Re: Sam's club salmon
Post by: Chez Bubba on December 20, 2004, 11:59:33 PM
My $.02,

I have smoked salmon(freshwater, which in my mind equals farm raised) in the past, but after discovering sushi, pretty much came to the conclusion that cooking it in any way ruined the flavor.

Then we went to Alaska. WOW! What a difference.

I intend to do Kummok's recipe this winter with some we had shipped back, and just to satisfy myself, will probably do some store-bought as a comparison.

Either there really is that big of a difference, or I've been doing it wrong all these years.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Sam's club salmon
Post by: Oldman on December 21, 2004, 12:25:46 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I agree with you, after reading several postings on this forum, I still think the Cameron stove top smoker is the best for salmon or any kind of fish you want to smoke.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I don't know about this... I can do one heck of a mean smoked mullet on my BS~~! (It is hot smoked.)

http://rminor.com
Title: Re: Sam's club salmon
Post by: nsxbill on December 21, 2004, 12:34:23 AM
I enjoy the Bradley for smoking salmon and only referred to the Cameron Smoker as something I used previously.  

It does a fine job, but not for a crowd!

Bill
Title: Re: Sam's club salmon
Post by: bighoof on December 21, 2004, 05:52:07 AM
Another thumbs down for farm raised,[xx(] I get to catch my own....well when the fish cooperate.[:D]
Title: Re: Sam's club salmon
Post by: Ian on December 21, 2004, 02:37:22 PM
Good Morning Forum people, first let me say, I feel the need to weigh on in this thread due to what I feel is the unfair slaging the farm raised product is getting. Before that to car 54, in regards to your questions, always hot smoke your fillets skin side down, and regarding the thickness, if your buying I have found that 2 3/4 to 3 lbs fillets very good/easy to work with, just lay it out and cut into 5 equal weight peices. This is to consumate uniform brining and cooking. If you are doing a 10 lbs fillet same thing all be it more peices, longer cook. The trick is in uniformity, oh and as well a little trick when doing these really thick peices is to run a strip of tin foil along the edge of the rack on the side that would sit above the heating tube, just form it over the egde so that it extends approx., inch and a 1/2 under the rack. This will help to prevent blackening of the skin and overcooking of the product when that rack is rotated into that position. When your unit is very full and on those long cooks.
Now regarding farm raised fish, let me say as one who has processed many, many, hundreds of lbs of salmon, etc., commercially on these Bradley's I think you have to see it as Tsquared stated to put it in another perspective I was fortunite enough to grow up in the country, fresh out of the garden tomatoes, corn, peppers, green beans etc., as well as ranged meat birds both chickens and turkeys, and livestock, finished to your liking before slaughter. But many of you out there are only familliar with the superfarms product of poultry, beef, turkeys etc., very anemic by my standards, but nevertheless the sign of our times. Now with that said with the right processing even these products can be made to taste awesome. The same can be said for the farm raised Salmon, this is just my view of the subject, no disrespect meant.[8D]

Ian <b>( GO STEELERS!!!!!!)</b>
Title: Re: Sam's club salmon
Post by: BigSmoker on December 21, 2004, 04:36:30 PM

Ian,
If you know how to make farm raised salmon taste good let me know.  I could take the farm raised stuff and make it taste like just about what ever I wanted but I also want to taste the natural flavor of the salmon as well.  So far I have yet to eat a farm raised salmon that had any real flavor[:(].




Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Sam's club salmon
Post by: nsxbill on December 21, 2004, 05:54:14 PM
I think the Salmon at Costco tastes pretty good.  Sam's club, irregardless what they adverstise it to be comes in second to me, but I can even make it taste good...just not as good as fresh.

The last nice 3lb Silver Salmon Salmon I caught on a hand-tyed fly on The Russian River about 20 years ago was not even in the same league.  Damn it was good.  The reality now for most of us is to fallback to these commercially offered fish, knowing that they aren't as good, but still not bad.  

I don't fish anymore so I am left with less than the optimum.

Bill

Title: Re: Sam's club salmon
Post by: JJC on December 22, 2004, 03:15:20 AM
Hi All,

I'm wondering if most of you guys use Pacific species of farm salmon, as I have had excellent results with farm-raised Atlantic salmon.  There is definitely not as much flavor in the farm-raised version, but I ask my local Shaws/Star Market to order in a box (10-30 lbs) for me on a specific day and not to break the seal on the box for any reason. It's on sale regularly around here for $4 per pound.  I inspect the shipping label and make sure it was shipped to the market within the past 24hr.  When I get it home, I immediately begin the brining process (I put the brine recipe on the Cure Forum); there is always lots of ice in the box, and the fillets are really fresh.  I think the key with farm-raised fish is to make sure it is really fresh or the relatively lighter flavor will quickly diminish through oxidation when it contacts air.  The results after smoking are excellent.

Having said that, there is no doubt that a wild-caught salmon is the best.  Once in a while my neighbor orders in a wild-caught salmon or steelhead from the Umpqua for sushi and gets an extra one for me to smoke, and occasionally I manage to catch a Coho on the Pere Marquette in Michigan and bring back a few fillets on the plane with me to Boston to smoke.  Now that's living!



John
Newton MA
Title: Re: Sam's club salmon
Post by: Ian on December 22, 2004, 07:23:49 PM
Good Afternoon J2C,

John I think you've hit this dead on. We would all agree a wild Salmon would have a better flavor, but like you I buy my product wholesale. Its shipped in styrofoam boxes, sealed bags with cooler packs etc. This product is from Heritage, it's North America's largest fully integreted grower/supplier of farm raised Atlanta Salmon with state of the art plants in New Bruinswick, British Columbia, and I think Maine as well as the Southern tip of Chile (but I'm not sure about Chile though). Anyhow,if people are looking at farm raised Salmon a couple of good guide lines would be no excessive fishy odour, firm to the point where a finger print doesn't leave an indent, a bright dark orange color, as well as no tears in the flesh.[8D]

Ian <b>( GO STEELERS!!!!! )</b>
Title: Re: Sam's club salmon
Post by: JJC on December 22, 2004, 09:09:31 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Ian</i>
<br />Good Afternoon J2C,

John I think you've hit this dead on. We would all agree a wild Salmon would have a better flavor, but like you I buy my product wholesale. Its shipped in styrofoam boxes, sealed bags with cooler packs etc. This product is from Heritage, it's North America's largest fully integreted grower/supplier of farm raised Atlanta Salmon with state of the art plants in New Bruinswick, British Columbia, and I think Maine as well as the Southern tip of Chile (but I'm not sure about Chile though). Anyhow,if people are looking at farm raised Salmon a couple of good guide lines would be no excessive fishy odour, firm to the point where a finger print doesn't leave an indent, a bright dark orange color, as well as no tears in the flesh.[8D]

Ian <b>( GO STEELERS!!!!! )</b>

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Other than the GO STEELERS part, I agree with all of your guidelines.  I just checked my last box of Atlantic salmon, and it was from Heritage--the New Brunswick location, not Maine.

John
Newton MA
Title: Re: Sam's club salmon
Post by: tsquared on December 30, 2004, 03:50:54 PM
My brother gets wild caught frozen arctic char (char are like large trout,  salmon size) flown in from the Canadian Arctic which he uses to smoke.He does this because he is a stubble jumper from Calgary and has trouble catching his own salmon.[:D](I hope he reads this!) I've tasted his product and it's great. I'm not sure of the size of the orders he gets in but the cost is around $5 Canadian per pound. (roughly $4 US)If anyone is interested in ordering a box I could ask him what the name and details of the company are. I think it is a First Nations outfit.
Tom
Title: Re: Sam's club salmon
Post by: tsquared on December 30, 2004, 03:51:29 PM
Sorry about the double message, my computer is playing silly b$ggers this morning.
Tom
Title: Re: Sam's club salmon
Post by: Kummok on January 31, 2005, 01:17:02 AM
Coming from the Anti-Farmed Salmon bumper sticker capitol of the world, I should probably NOT forego this opportunity to weigh-in on the Wild v Farmed salmon subject. It's just my own personal opinion, but to me the main issue is taste, the secondary issue is the threat to wild salmon....hard to say honestly just WHICH is more important in the long run.

TASTE
My personal tastes in Pacific salmon run in the following order of preference:
1. King (Chinook)
2. Red (Sockeye)
3. Silver(Coho)
4. Pink (Humpy)

I prefer the higher oil content sea run (locally called "feeder"), to freshwater caught, (locally called spawners), salmon. Believe it or not, at one time, I hated salmon. My first experience with it was salmon that was poorly processed and preserved, pan fried, overcooked and, money being tight at the time, served three times a day....YUCK! Imagine salmon pancakes, salmon omeletes, and salmon/peanut butter sandwiches on salmon bread and you begin to get the idea. Now, 45 years later, I have a greatly refined respect for salmon munching....caught right, kept right, and cooked (or smoked) right. I VOLUNTARILY eat it at least 4 -5 times a week and LOVE it! In my last 54 years, I have never had a BAD piece of smoked salmon. Some recipes and/or methods of brining/smoking are just slightly BETTER than others, but NONE have produced BAD salmon so far. Farmed salmon???...I wouldn't hesitate to smoke and eat a farmed salmon IF that's ALL I could get, but that gets into the politics of salmon....

POLITICS
I understand WHY salmon are farmed...I just don't choose to support the farmed salmon industry. I believe the farmed salmon to be inferior in taste/texture and, more importantly, a threat to the superior tasting wild salmon. Atlantic salmon escape the farms and are considered an "invasive species". They reproduce in the wild. They can displace and carry diseases to the wild Pacific salmon.

I understand and agree with previous posts that a good deal of the food we purchase and consume is chemically or otherwise altered to provide a sufficient quantity of foods at reasonable prices. I've been eating that kind of stuff for years, and continue to buy and consume it everytime I or my wife go to the grocery store, whether I like it or not. I'd have a pretty hard time looking down my nose at anyone doing the same thing I do and I don't mean for this post to be constued as such. In my case, I am in what I consider to be a blessed position to be able to refuse to eat farmed salmon for the politics as well as the taste, yet STILL eat GREAT salmon. I certainly don't condemn those who eat farmed salmon for whatever reason they choose. For me and my house though, as long as there are wild salmon, I refuse to support the farmed Atlantic salmon industry....not just for taste, but for the threat they pose to wild Pacific salmon. Just my $.02 worth, since car54 asked.
 [;)]

P.S.
Regarding"thickness", salmon is definately another area where size DOES matter [;)]  To me, the bigger the better when CATCHIING. However, when cooking/smoking....WHATEVER the "caught" size, UNIFORM thickness is the key to success[:p]

Kummok @ Homer, AK USA
Title: Re: Sam's club salmon
Post by: BigRed on January 31, 2005, 03:10:05 AM
To the LUCKY people that have a choice in Salmon. Living in Dallas we have few or better said NO opitions in Salmon. I use the Camerson stove top smoker EXCLUSIVELY for Salmon. Yes, we do buy our salmon at Costco and I am sure it is farm raised but it still taste darn good.
Maybe some day the wife and I will get to Alaska and try the real thing.Anyone who has not tried the Camerson stove top smoker for fish is real missing out, especially if you are in the cold north this time of the year!

BigRED
Title: Re: Sam's club salmon
Post by: nsxbill on January 31, 2005, 04:20:49 AM
I have a Cameron Smoker too.  Wait till you try some in the Bradley.  I think you will change your opinion of which is better.[:D][:D]  Plus it holds more!  Good idea to use jerkey racks if you have them.

I used some of the tricks(aside from now brining), like lining my racks with very thin slices of lemon, and a sprinkle of fresh dill on it before smoking.  Take a look at the Kummock Salmon smoking technique.  I have done it that way and the way Fuzzybear describes.  Both excellent.

Bill
Title: Re: Sam's club salmon
Post by: JJC on January 31, 2005, 04:58:16 AM
Hi Kummock,

Your post on the politics of wild vs. farm-raised salmon was a real eye-opener.  I smoke a lot of farm-raised Atlantic salmon from Maine or New Brunswick, and while I assume their diseases are the same as the wild Atlantic salmon, the inter-breeding problem of escaped farm fish is probably the same.  Is this a <i>potential</i> problem or is it a <i>demonstrated</i> problem?  From a genetic standpoint, it should be possible to determine if farm fish have bred with wild fish.  Is there any such thing as an "ethical" salmon farm?  Also, are all farmed fish subject to the same issues (steelhead, tilapia, etc)?

Can't say I'll completely eliminate buying farm-raised salmon, but I think I'm going to reduce the amount a lot and piggy-back on my neighbor's wild fish orders from now on.

John
Newton MA
Title: Re: Sam's club salmon
Post by: Habanero Smoker on January 31, 2005, 05:38:07 AM
It's difficult to get any salmon in my area other than farmed raised. Once in a while I will get some wild salmon from in-laws. Side by side, you can tell a great deal of difference, and I prefer the wild salmon. After awhile, you acquire a taste for farm raised.

One thing about farm raised; I saw a report a few years ago, and was surprised to learn that the flesh of farm grown salmon is white. They put red dye in the food they feed the salmon, so that the farm raised will have the same color as the wild salmon. I'm not sure if they do this with all farm raised salmon, or just the "farm" these particular salmon were raised. The other issue was that they altered their growing genes, which made them gain wait faster.

I don't have a Camerson stove top smoker, because I make my own stove top smoker using two aluminum pans. At times I like to smoke salmon, duck or chicken breast using various woods, teas, or spices etc. It does come out good on the stove top, but as Bill states, you can't smoke that much at one time.
Title: Re: Sam's club salmon
Post by: Habanero Smoker on January 31, 2005, 12:50:58 PM
I just got a chance to look through the Sunday circulars. A supermarket chain (Price Chopper) has "ocean raised" salmon for 2.99/lb. I never saw the phrase "ocean raised" and the price it too good to believe. Since we're in for a mild period, with highs in the low 30's, clear skies and calm, it's a good time to get some smoking done. I'm going to check this out.
Title: Re: Sam's club salmon
Post by: Kummok on January 31, 2005, 07:44:48 PM
JJC:
So far the problem seems to be more "potential" than "real". But then again, as a retired 35+ year firefighter, I've seen "potential" become "reality" too many times to be comfortable at just sitting back to see what happens!
[;)]
All of my information comes from reliable sources....I even carry around a wallet sized card in my boat that helps me identify Atlantic salmon and gives me a number to call to report and give them the carcass. The program up here is called the 'Atlantic Salmon Watch Program". See http://www.adfg.state.ak.us/special/as/as_home.php for more info. You can also Google "Atlantic Salmon Watch Program" and get more info (From BOTH sides of the controversy!) There even seems to be an effort in Novia Scotia to bring back the "wild" Atlantic salmon....which seems to make more sense especially when you read about the problems associated with the salmon farming process.

I grew up as a logger's kid, I hunt and fish, have LOTS of firearms, I drive an "SUV", go off-roading, and do much of the other non-PC stuff.....I don't generally subscribe to environmental wacko theories and scare stories. But like a lot of you, I DO pay attention to the details of the arguments and in this case, I decided that I won't support the farmed salmon industry because of the threat potential. I still understand the "whys" and don't condemn those that do because of geographical or $$ reasons.....SOMEBODY has to use that Soylent Green junk[;)][;)]  (Ouch!! Guess that's not too PC either, eh?!?!)
A final note for the forum members that have expressed an interest in coming to Alaska to chase the Wascally Wild salmon...be sure look me up if you get down Homer way.....I just might throw a WILD Alaskan, (actually Alaskan/Canadian!), salmon on the Bar-B, er, ahh, make that BRADLEY, for ya!
[:p][:D][:D]

Kummok @ Homer, AK USA
Title: Re: Sam's club salmon
Post by: Habanero Smoker on January 31, 2005, 09:58:29 PM
Well, I found out what "ocean raised" means. It is the same as farm raised, but they net off part of the ocean and raise the salmon within the net. They only sold it frozen, in full filets weighting about 4 - 4.5 pounds each. They did not know if this was the same salmon that is raised on farms or if it is the "wild-Alantic salmon". I bought one filet to try it out.
Title: Re: Sam's club salmon
Post by: oguard on February 01, 2005, 02:00:23 AM
Habernero, this is farmed raised salmon.This is how they "farm salmon"
This is the problem with farming, pens or nets get holes in them and fish escape[:(!][V].I did some work on fish farms so I cant knock them all, but some of them are not following the rules and regs.I am a fortunate one who can go fishing and catch the real deal.Taste difference between farm and wild are night and day if they were both caught at the same time.The wild salmon have firmer flesh and are more flavourful by far[^]
Keep on smokin[:D]
Mike in Beautiful British Columbia[8D]
Title: Re: Sam's club salmon
Post by: Habanero Smoker on February 01, 2005, 04:19:12 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by oguard</i>
<br />Habernero, this is farmed raised salmon.This is how they "farm salmon"
This is the problem with farming, pens or nets get holes in them and fish escape[:(!][V].I did some work on fish farms so I cant knock them all, but some of them are not following the rules and regs.I am a fortunate one who can go fishing and catch the real deal.Taste difference between farm and wild are night and day if they were both caught at the same time.The wild salmon have firmer flesh and are more flavourful by far[^]
Keep on smokin[:D]
Mike in Beautiful British Columbia[8D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
There also must be some that are not in the ocean. The salmon farm that I saw on the report that I mentioned above, was inland (I don't know how far), and the salmon were raised in areas that were diked off, in various pools of water.
Title: Re: Sam's club salmon
Post by: oguard on February 01, 2005, 04:27:13 AM
Habanero,I know the fish farms on the westcoast of B.C. are all in the ocean.
Mike
Title: Re: Sam's club salmon
Post by: Habanero Smoker on February 01, 2005, 05:09:17 AM
I did a search for the report that I saw. I might have mistaken the floating bearers for dikes. The camera angles were close. I provided a link to the report that CBS did. Also in the report it mentions the dye that is put in the food so the fish will get it's pink color, other wise the color would be grayish. "Farmers" can even choose the shade of pink they want their salmon to have (click on the "Salmon By Design" link that is within the article). Thanks for clearing up how farmed salmon are raised.

http://www.cbc.ca/consumers/market/files/food/salmon/
Title: Re: Sam's club salmon
Post by: Oldman on February 15, 2005, 03:35:00 AM
Interesting read HS! Thanks for the link.

http://rminor.com
Title: Re: Sam's club salmon
Post by: Habanero Smoker on February 15, 2005, 03:50:54 AM
Yeah! That report was eye opening. Strangely enough, I just got a Sam's Club Memeber news letter. In it was an article about how they get there salmon from farms off the coast of Chili.
Title: Re: Sam's club salmon
Post by: jaeger on February 15, 2005, 04:37:33 AM
This has been an interesting topic. Here in the midwest you here LOTS about farms.....but not salmon farms.
 What's the word on Copper River Salmon. Once a year our grocery chain has a big promotion/event regarding these. They are suppose to be wild and The Best?
 As far as I know, the Copper River, could be the "Copper River Salmon Farm" after reading previous discussions.
 
      Anyone know the facts?

Doug
Title: Re: Sam's club salmon
Post by: tsquared on February 15, 2005, 06:20:57 AM
I'm not sure about the Copper River salmon, Doug. Kummok might know as he lives in Alaska. I did want to respond to JJC's question earlier in the thread about the dangers of farm raised fish. There are several problems with the farm raised fish that loom larger than the possiblity of interbreeding with wild fish. Diseases are the biggest problem, along with parasites that get passed from the farmed fish to the wild fish. Most wild caught adult salmon have a few parasites on the outside skin near the anal vent. They don't seem to be much more than an annoyance to adult fish. The problem arises when the wild salmon smolts (juvenile salmon)pass near fish farms on their way out of the river to the open ocean. They pick up these parasites at a stage in their life cycle that often proves deadly to these young fish. There is considerable controversy here in BC about having these net pens full of adult farmed salmon when the salmon smolts are passing by. The Canadian government has ordered the fish farms to do a limited harvest on some of the pens nearest the migration routes of the wild salmon. The debate goes on...
Tom
Title: Re: Sam's club salmon
Post by: Kummok on February 16, 2005, 12:07:07 AM
Here's more info than you might want to know about "Copper River Salmon"

http://seattle.about.com/cs/regionalfoods/a/copperriver.htm
http://www.copperiver.com/framedpage.htm

Bottom line is that they are NOT farmed[:D] and they are very tasty....the only exception to my "I won't eat spawners" mantra[:p][:D] I have a small jar in the reefer right now, and it's "store-bought", I didn't even smoke it myself....[;)] I wouldn't hesitiate recommending it to this forum....see http://www.copperriverseafood.com/  if you can't find it in your local Piggly Wiggly, Safeway, Von's, etc [:D][8D][;)]

Kummok @ Homer, AK USA
Title: Re: Sam's club salmon
Post by: jaeger on February 16, 2005, 02:15:55 AM
Thanks for the info!

  I will save the links for reference. Looking forward to the next run. Meanwhile, the salmon we sell has been looking pretty tempting lately. [:p][:D][:)]

Thanks again!!!

Doug