Amazing Fish RecipesOver 300 Tasty and Easy-to-Prepare Fish Recipes!CommentsBy EmailFeedsHomeAboutGet Living HealthyStart Living HealthierWild Alaska SalmonDaily RecipesSalmon RecipesFish RecipesCooking FishFish SaucesHealthAmazing Fish RecipesPromote Your Page TooFish RecipesAmazing Fish RecipesOrder Fish OnlineAlaska Fresh SalmonAlaska Fresh SeafoodFresh Fish DirectPagesAboutDaily RecipesGet Living HealthyStart Living HealthierWild Alaska SalmonCategoriesCooking FishFish RecipesFish SaucesHealthSalmon RecipesFollow this blogOlder Entries »Pink salmon is affordable, has a delicate tasteBy fishrecipes, on August 19th, 2012If you’re looking for a budget-friendly fish to feed family and friends, think pink.Pink salmon, that is, a West Coast catch in season now.This silver-grey skinned fish, the smallest of the Pacific salmon species, is called “pink” salmon because its flesh ranges in colour from light pink to a deeper rose. It’s true, at first glance, it doesn’t visually stimulate the appetite as do species such as brilliant-red sockeye, or plump, full-flavoured spring.For me, that feeling changes quickly in the store when I see the cost of the fish – often well under $1 per 100 grams. That’s a bargain, to say the least, particularly when you factor in how the fish’s culinary flexibility and delicate taste and texture allow you to create something quite delicious to eat.Pink salmon are most often sold whole, gutted, with the head removed.The fish you’ll see for sale usually range in size from one to two kilograms. Because of that smaller size, pink salmon is great for cooking whole, by methods such as steaming and poaching or, as I did in today’s recipes, roasting and barbecuing.Some retailers might also sell pink salmon fillets, steaks and smaller, roasting-sized chunks. If you’re handy with a knife, you could also cut a whole fish yourself, as I did today’s pink salmon steak recipe.According to the informative website bcseafood.ca, when purchasing whole pink salmon, choose fish with shiny skin, tightly adhering scales and a faint, ocean-fresh aroma.The flesh should be firm to the touch and bounce quickly back when gently pressed. Fillets and steaks should be firm with moist, translucent flesh.For maximum freshness, it’s best to buy fresh salmon the day you’ll eat it, but if very fresh, it can be stored in the coldest part of your refrigerator for a day.Pink salmon has a lower fat content than other species. Because of that, it helps to keep the fish moist during cooking, which in one of today’s recipes meant topping and cooking it with olive oil and lemon juice, and in another by soaking it with a maple syrup and whisky mixture.The old fisherman’s guideline for cooking fish is to allow 10 minutes of cooking time per inch of thickness. To get that thickness, you set the fish flat on a work surface and measure it at its thickest point.This method