Just perfect and as always MUEBE - you rocked this cook!
Outstanding choice for this preparation! KETA is often times looked down upon by those who consider themselves salmon/fish experts. And that's just fine with me - it's kinda like before pork shoulder, brisket, flat iron and hanger steaks were discovered by all the foodies! KETA is an excellent fish with good texture, lotsa oil (not as much as the higher priced Kings & Silvers but not that much less either!) The flavor of the fish is very very mild and perfect for those who say they don't like fish cause prepared on the grill it picks up and carries those excellent grilling flavors as the main flavor. And if you enjoy adding flavor in the form of blackening, rubs, smoke, etc. it's excellent! MUCH better than the farmed Atlantic salmon...MUCH BETTER!
BTW - if you can buy it whole and frozen it's gonna be nearly as fresh as when it was caught. Oft times the local grocery will put this fish on special and have the whole salmon thawed in the case...ask if they have any still frozen and buy it frozen, have them use their saw to cut it into larger roasts - keeping the head and tail for yourself to use in stocks and soups! A couple 3 roasts from the fish can be had and keep them frozen, cause they are easier to thaw & fillet...trim off the belly section for candy using T's Bacon spices and oh-my-goodness are they good that=a=way.
