Cooking on a BBQ is great for getting out of the steamy kitchen and enjoying what nature has to offer while we prepare our food. There is something about cooking in the open air that makes the food taste that little bit better, provided we haven’t burnt it to a cinder on the grill.
Why not go one step further with you outdoor cooking and really infuse it with the taste of nature! A fantastic way to do this is by smoking your food. The smoker has been around for a long time but is starting to see a dramatic increase in popularity. Generally peoples interest and curiosity with food has grown immensely in the last ten years, and with that comes a desire to test out interesting ways to cook and flavour food.
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Salmon is my favorite fish. I like the pink color, rich texture, and delicious light
taste. Salmon has omega 3 fat, which is all the rage now. Omega 3 is considered an
essential fat that most Americans don’t get because of the depletion of the omega 3
fats in most other foods. Salmon is also a quality protein chocked with lots of vitamins
and minerals. So, salmon is both delicious and healthy, the problem is which to choose,
wild caught or farm raised salmon.
Recently I viewed a program on television about farm raised salmon and as a result
I switched to wild caught. The central message in this program was that farm raised
salmon are not as healthy as wild caught ocean salmon because of their diet. Their
claim was that farm raised salmon are feed pellets that have been found to contain
unsafe levels of mercury. Fish that have high mercury levels are usually found in
mercury contaminated waterways. The pellets fed to farm raised fish are said to be
made partly from contaminated fish. The wild caught salmon are caught far out in
the ocean, usually in cleaner waters in Alaska and other remote waterways.
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For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savory, low fat meats. Now, as these meats are becoming more available to the general public, there’s been increased interest in how to prepare various cuts, including bison, elk, ostrich, alligator, rattlesnake, and more.
If you’re at all doubtful about trying wild game, don’t be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good they taste. They’re actually more simpler to prepare than traditional meat and in fact, need to be cooked less due to their low fat content.
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