1. Mount Cook (p2)
A regal and majestic beauty from the Wei-Jin period, with a perfectly proportioned figure, slender yet gracefully full. Its texture is more milky than fishy, offering a crisp bite and a lingering aftertaste that exudes its unique allure [Praise R].
2. Sanford (p1 right
)
A voluptuous and enchanting beauty from the Tang Dynasty, soft and warm, with a charmingly plump appearance. It leans more towards a fishy flavor, with a soft and glutinous texture, rich and oily. However, its high fat content can be somewhat heavy [Blushing R].
3. Akaroa (p1 left
)
A gentle and refined beauty from the Qing Dynasty, with a relaxed and elegant posture, reminiscent of a willow swaying in the breeze. The belly boasts a superior texture compared to the flesh, with a well-balanced blend of fishy and milky flavors. Though it may lack some character, the texture is soft with fine muscle fibers, mild and unassuming [Smile R].
The sizes of the fish vary, which makes the evaluation not entirely objective.
Overall, Mount Cook stands out as the most distinctive, clearly highlighting the difference between king salmon and regular salmon. Sanford excels in richness and oiliness but falls short in flavor. Akaroa’s flesh, while too soft, has a crisp belly, but the overall taste is not outstanding; it is good salmon but not exceptional king salmon.
These Emperor Salmon recipes sound amazing! I especially love how they highlight different textures and flavors. I can’t wait to try the Mount Cook one, the description makes it sound so unique.