Today’s food journal entry is about locally-caught wild threadfin salmon. I bought salmon steak sets from my friend’s food business last week. Salmon is my favorite fish, and I was delighted that she was selling them with her homemade rub and herbed butter using herbs from her own garden. I was surprised when she said that the salmon was locally-caught.
I honestly did not even know that there are locally-caught wild salmon in the Philippines. Apparently they’re not very common and they’re locally called Mamale or Balitobong.
I tried the homemade rub that came with the steak set, let it sit for a few minutes. I pan-fried the fish on a cast iron skillet using a bit of olive oil and butter. Just three minutes on one side and another minute and a half on the other side. I finished it off with their herbed butter and added some dill from my own herb garden.
I must say that the color of the salmon is more vibrant than store-bought, farmed salmon. The flesh is also more flavorful, very soft and juicy. Like it has more oil. It was really delicious.
I’ll pair it with pasta next time.