0:00
all right so here we have the Alaska red
0:03
sockeye fillets a little bit more
0:07
sockeye that we do Springer and then
0:10
over here we have the chunk of Columbia
0:14
River Springer right here on the one
0:17
half of like the part near the near the
0:19
head you're the neck here
0:21
that's good tastes really good and all
0:23
that belly meat and we are gonna put a
0:26
little seasoning on here yeah got a
0:29
little little seasoning
0:32
we got the too snooty Chef salmon Khamis
0:37
or chamise or something doesn't matter
0:40
with some salt and we're gonna put the
0:42
same seasoning on both of these salmon
0:49
types of salmon fillets here
0:57
it's a pretty simple seasoning we don't
1:00
want to over season it because this is
1:01
all about it's all about the natural
1:05
flavor of the filet coming out the dry
1:19
alright so unfortunately the fatty
1:22
section just got devoured within seconds
1:25
on the springer but we got laughing
1:27
we've got plenty of I'm ready
1:31
that was fantastic well first play is
1:33
like finding our is totally gone but I
1:36
think we concluded here that the
1:40
Springer's got it's a little more fat
1:43
and Columbia River spring definitely
1:48
play wins the head-to-head taste test
1:51
here and which means we got to be back
1:54
on the clover trying to catch as many
1:57
Springer's as we can that's the natural
