I do love Coconut Shrimp. And I finally found the correct recipes to combine to make the ones I like. My sister asked me for the recipe and I sent it to her. She really liked them! I have been asked by many folks if I have a recipe for the dish, so here it is. I hope you enjoy them. Let me know. I have also included a Sweet Orange Marmalade Dipping Sauce for the shrimp if you would like. I serve the shrimp with celery and carrot sticks. If cooking in the oven, line a baking sheet with aluminum foil and lightly oil. Helps in clean up and making the shrimp crispy.

CS Coconut Shrimp

To recreate the restaurant-style coconut shrimp experience from scratch, follow these simple preparation steps. I prefer the oven cooking.

Prep: 15 mins Cook: 4 mins          Servings: 4
Bob Young Boise, ID  27 May 2026

Ingredients:
1 lb large Shrimp, peeled and deveined, tails left on
1 1/2 t Celtic Sea Salt
1/4 t Garlic Powder
1 c All-Purpose Flour
2 lg Eggs, beaten
1 c Panko Bread Crumbs
1 1/2 c sweetened Shredded Coconut
Frying oil, such as peanut or vegetable oil

Instructions:
Season: Pat the shrimp dry and season them with salt and garlic powder.
Set Up a Dredging Station: Place the flour in one shallow bowl, the beaten eggs in a second, and mix the Panko breadcrumbs and Shredded Coconut in a third.
Coat: Hold the shrimp by the tail, dredge lightly in flour, dip entirely in the egg, and then press firmly into the coconut -Panko mixture so it sticks well.
Fry: Heat 1 1/2 inch of oil in a skillet to 350°F. Fry the shrimp in batches for about 3–4 minutes total, turning halfway, until deeply golden brown and crispy. Drain on paper towels before serving.

OR

Oven: Pre-heat to 425ºF. Arrange shrimp in a single layer on a non-stick baking sheet and cook on middle rack. Bake for 11-12 minutes and turn half way through cooking process.

Sweet Orange Marmalade Sauce
1/2 c Orange Marmalade
1 T Dijon Mustard
1 T Rice Vinegar, or Apple Cider Vinegar
1/2 c Soy Sauce

Mix all ingredients in a small bowl until smooth and serve alongside the shrimp.

I think it is great when one gets challenged. I don’t think my sister Peggy actually challenged but she sent me a photo of a dinner she made of this very same of salmon. So I set out to make my own using several different sources. This is what I came up with. Really s good change for using salmon. You be the judge. Even the Brussels Sprouts with a balsamic vinegar glaze is different and works wonders for those who say, “I don’t like Brussels Sprouts” and have not even tried these.

Source: Captain’s Shack  Boise, ID 1 June 2026   Bob Young

This pistachio crusted salmon might seem like a fancy salmon recipe but you will be surprised how Easy it is to make! The salmon crust is perfectly complimented by the sweet and savory maple Dijon glaze.

Prep: 10 min           Cook: 25 min          Total: 35min    Servings: 1

Ingredients:
Skin-On (2 – 8 oz filets)
3 T Roasted/Salted Pistachios Skinless filet add ⅛ cup extra to coat
1½ t Course Ground Dijon Mustard
1 t Maple Syrup
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste

Instructions;
Preheat oven to 350º F
Pulse pistachios in food processor. You don’t want whole chunks but you don’t want meal like powder – about in the middle. You want it to stick to the salmon but still have good crunch.
Mix course ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a little sweeter you can add more maple syrup.

Coat the salmon top, bottom and sides with your Dijon maple mixture. Place pistachios on plate or wide bottom bowl.Gently place salmon on top of pistachio mixture, top down. Push gently so that the pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently turn to press sides down.

Place salmon in a Pyrex baking dish or on a non-stick cookie sheet. I cover the baking sheet with aluminum foil. Bake for 20-25 minutes. Let rest five 5 minutes. Serve with Balsamic Glazed Brussels Sprouts.

I love coconut shrimp – Robin didn’t like shrimp – and it is time I quit buying them! So after looking at several recipes, I came up with this one. I like the oven cooking technique best. When using the cookie sheet, line it with aluminum foil – easy clean-up – and oil it lightly to help crisp the shrimp more.

CS Homemade Coconut Shrimp

To recreate the restaurant-style coconut shrimp experience from scratch, follow these simple preparation steps. I prefer the oven cooking.

Prep: 15 mins     `Cook: 4 mins     Servings: 4

Ingredients:
1 lb large Shrimp, peeled and deveined, tails left on
1 1/2 t Celtic Sea Salt
1/4 t Garlic Powder
1 c All-Purpose Flour
2 lg Eggs, beaten
1 c Panko Bread Crumbs
1 1/2 c sweetened Shredded Coconut
Frying oil, such as peanut or vegetable oil

Instructions:
Season: Pat the shrimp dry and season them with salt and garlic powder. Set Up a Dredging Station: Place the flour in one shallow bowl, the beaten eggs in a second, and mix the Panko breadcrumbs and Shredded Coconut in a third.
Coat: Hold the shrimp by the tail, dredge lightly in flour, dip entirely in the egg, and then press firmly into the coconut -Panko mixture so it sticks well
Fry: Heat 1 1/2 inch of oil in a skillet to 350°F. Fry the shrimp in batches for about 3–4 minutes total, turning halfway, until deeply golden brown and crispy. Drain on paper towels before serving.

OR

Oven: Pre-heat to 425ºF. Arrange shrimp in a single layer on a non-stick baking sheet and cook on middle rack. Bake for 11-12 minutes and turn half way through cooking process.

Sweet Orange Marmalade Sauce
1/2 c Orange Marmalade
1 T Dijon Mustard
1 T Rice Vinegar, or Apple Cider Vinegar
1/2 t Soy Sauce

Mix all ingredients in a small bowl until smooth and serve alongside the shrimp.

In Honor of her, a poem and song I wrote for her. The poem, and now the lyrics, were written for her for Christmas, 2024. Enjoy “In the Tapastry of Time”. https://suno.com/s/dYtssfAnEGZfFCjy

Another song that I wrote for her “Fenwick Tide Secrets” can be found here. She asked for a waltz and whatever Lola wants, Lola gets,,,,

Fenwick Tide Secrets by Bob Young | Suno

Source: adapted from Mustard’s Grill Napa Valley, California      Bob Young Boise, ID
The Captain’s Shack          23 March 2026         PDF: CS-Rear-Rutabaga-Soup.pdf
Serves: 6      Located: Napa Valley, Yountville, CA
Prep; 35 min             Cook: 15 min                        Total: 50 min
Note: Mustards Grill has been a Napa culinary fixture since 1983. Their farm-to-table fare celebrates local ingredients and a love for California cuisine.

Ingredients:
2 T Extra Virgin Olive Oil
1 small Red Onion, finely dice
2 Celery stalks large carrot
1 lbs Rutabaga, diced
½ lbs Pears, peeled, cored and chopped
1 tbs fresh Tyme
1 Bay Leaf
1 whole Clove
1/8 t Cinnamon
1 c white Wine, Pinot Grigio works well
6 c Chicken Stock
Celtic Sea Salt and Tellicherry Fresh Ground Black Pepper
½ c Crème Fraiche
Roasted Almonds

Directions:
Heat the oil over med-high heat.  Add the onion and garlic and cook, stirring occasionally until soft.  Add the celery, carrot, rutabagas, pears, thyme, bay leaf, clove and cinnamon and cook for about 10 minutes until the vegetables are soft and fragrant.

 Add the wine, bring to a boil and cook until all the liquid has cooked away.  Add the stock and return the soup to a boil.  Season with the Celtic Sea Salt and Tellicherry Fresh Gouund Blacp Pepper as needed.  Lower the heat to a simmer and skim any froth that comes to the surface.  Cook for about 12-15 minutes.

Remove the bay leaf and discard.  You can either puree the soup or leave it chunky.  Add cream after removing from the heat.  Garnish with almonds and chives and serve.

I don’t normally post just recipes, but here is the exception. Robin was in the hospital for quite for some time and then moved to her daughter’s home. A long illness and she died Feb 13, 2026. I miss her! At one of the hospitals they made from scratch – actually it was from scratch, it was a private hospital – this Pear Rutabaga Soup and it was delicious! I would never think of pears and rutabagas together, much less in a soup. But it works! Try it and see for yourselves. A good toasted sourdough bread would go good with this soup.

What a great treat, meal and atmosphere. Although somewhat crowded. On weekends it is a great idea to call for reservations, 3 to 4 days in advance, if you know that far in advance. 208.344.6549 or https://www.raibusushibar.com. Their address is 808 W Fort Street, Boise, Idaho 83702. Their hours are Lunch 11 am – 2:30 pm, Daily, Sun – Thur 5 pm – 9 pm and Fri – Sat, 5 pm – 10 pm. It can be a little spendy but well worth it. Definitely a 5-Star restaurant! Here is what I Had.

Their menu is quite a bit larger than what I have shown here, so your choices are quite extensive. Their seafood is flown in daily, so it is fresh. Check their web site and check their menu out. It will be worth your time and effort.

I have been questioned a lot about pepper. Well there are over 50,000 different types of pepper worldwide and I’m not about to discuss all of them in this post. Just the most common. Pizza is but one way to make a dish with a spicy type of pepper in it. You toss a “mild” pepper into chili, pizza or a BBQ meat of some sort, only to end up chugging milk like it’s water. It’s not your fault—most folks think “jalapeño” means medium heat, but it can swing from barely warm to eye-watering. The real issue is guessing based on color or size. Truth is, heat hides in the placenta (that white veins inside), not the skin. So let’s cut through the chaff with something concrete: the Scoville Scale.

From alibaba.com, we get a good explanation of the Scoville Scale, or SCU units. For many years, different cultures worldwide have been adding peppers to their food for spiciness ranging from mild and sweet to intensely hot for centuries. The SCU scale measures that spiciness. (I’ll For instance, Bell peppers have an SCU of 0 as do Banana peppers. Poblano 1000, Jalapeño 2500, Serrano 11,000, Cayenne 40,000, Cayenne 40,000, Thai 75 ,000, Habanero 100,000, Red Scotch Bonnet 150,000, Jamaican Red 150,000, Scotch Bonnet 200,000, Caribbean Red 445,000, Trinadad Scorpion 1,000,000 and Naga Morich and Naga Jolokia 1,000,000, Ghost pepper 855,000 – 1,041,427 and the Carolina Reaper 1,400,000-2,200,000+. The heat comes from the compound called Capsaicin, which is found mainly in the white veins inside the pepper, not the skins. (To see more information on the peppers listed, use the hot link.) (Bell peppers, which my wife can’t eat and I love Stuffed Peppers, to Jalapeno are about as high in SCU that I can handle.)

So let’s look at some varieties of pepper. The hottest pepper known is the Pepper X 2,693,000, (2) Carolina Reaper 2,200,000 – 200x as hot as a jalapeño, (3) Trinidad Moruga Scorpion 2,009,231, (4) Pot Douglah 1,853,936, (5) Pot Primo 1,469,000, (6) Trinidad Scorpion “Butch T” 1,463,700, (7) Naga Viper 1,349,000, (8) Ghost Pepper (Bhut Jolokia) 1,041,427, (9) Pot Barrackpore ~1,000,000 and (10) Red Savina Habanero 500,000. (pepperhead.com 2026 data)

Now you have the peppers, so what can I cook them with? Here are some ideas. Tellicherry (black), a premium pepper with meats, sauces and everyday use. Malabar (black – classic Indian and less pungent that Tellicherry) with Indian curries, etc. Madagascar (black) excellent all-purpose with balanced sharpness. Sarawak (black) great table pepper or for lighter dishes. Lampong (black) with a stronger bite and good for robust dishes and grilling. Muntok (white) good for cream sauces, poultry and seafood. Sarawak White (white) complements delicate flavors. Green Pepper (green and not a bell pepper) often used in a brine and in sauces and light meats.

So there you are. Tread lightly when using these peppers. I gave you some ideas for using them in your cuisine. That is by no means all of the uses.

Robin and I are so proud of our friendship with Joe Levich, former owner of Flying Pie Pizza in Boise, owner of Levco Remodeling and retired Ada County (Idaho) Paramedic. Robin (RN Ret) first met Joe in San Francisco at Alta Bates Hospital, as he was a paramedic there also. Then he moved to Boise where he was continued as a paramedic. Levco remodeled our kitchen and bathroom. A fantastic job!

Robin has been very sick young lady (she’ll always be young) since September of last year and Joes’ duties have kept him from visiting her. He made arrangements to come visit her and said he would bring dinner and asked “What should he bring, Grilled Cheese or pizza?” He being the Pizza King, the answer was easy – Pizza!

It was a great time and we thank Joe for bringing AA of the ingredients and prepping and cooking supplies. All of the photos are natural and some are AI altered. Hope you enjoy this Fun Post. The pizza was great and Joe Levitch your friendship IS great!

There are not many times when I will; write an article in two parts. But information on salmon is extremely Copus – there is much information available. I will use at least 3 sources – Allrecipes.com, FishingBooker.com and Aquamarinenative.com. Enjoy the information and happy eating!

North America is home to six distinct salmon species that grace our waters and dinner plates:

1. King/Chinook Salmon (Oncorhynchus tshawytscha) – The largest and fattiest Pacific species
2. Sockeye/Red Salmon (Oncorhynchus nerka) – Deep red flesh with intense flavor
3. Coho/Silver Salmon (Oncorhynchus kisutch) – Medium-sized with mild taste
4. Pink/Humpback Salmon (Oncorhynchus gorbuscha) – Smallest and most abundant
5. Chum/Keta/Dog Salmon (Oncorhynchus keta) – Prized for roe production
6. Atlantic Salmon (Salmo salar) – The only Atlantic species, mostly farmed

These five types of salmon from the Pacific, plus one Atlantic species, represent the complete salmon family in North American waters. Each species has evolved unique characteristics that affect taste, texture, and culinary applications.

Pacific Salmon Species: The Famous Five

The Pacific Ocean nurtures five distinct salmon species, each adapted to different ecological niches. These salmon undertake epic migrations from ocean feeding grounds to freshwater spawning streams. Understanding their differences helps anglers, chefs, and seafood lovers make informed choices.

Pacific salmon die after spawning, unlike their Atlantic cousins. This life cycle creates dramatic physical transformations that make identification easier during spawning runs. Let’s explore each Pacific species in detail.

King Salmon (Chinook): The Premium Choice

King salmon reigns supreme as the largest Pacific species, earning its royal nickname through sheer size and quality. These magnificent fish can exceed 100 pounds and stretch five feet long, though most commercial catches weigh 10-50 pounds.

Identifying King salmon becomes easy once you know their signature feature: completely black mouths and gums. Small round spots cover both the upper and lower portions of their tails. Their blue-green ocean coloration transforms to olive-brown or maroon during spawning.

The rich, buttery texture of King salmon comes from its high fat content—the highest among all salmon species. This marbling creates an almost silky mouthfeel that melts on the tongue. Professional chefs prize Kings for their versatility in high-heat cooking methods.

Best Cooking Methods for King Salmon:

• Grilling over cedar planks
• Pan-searing with crispy skin
• Roasting whole sides
• Raw preparations (sushi/sashimi)

Nutritionally, King salmon delivers approximately 1,500mg of omega-3 fatty acids per 3.5-ounce serving. This species also provides abundant vitamin D, selenium, and B vitamins. The high fat content means more calories but also greater satiety.

King salmon inhabit waters from Southern California to Alaska’s Bering Sea. Alaska’s Copper River Kings command premium prices for their exceptional oil content. These salmon return to rivers from May through July, with specific run timings varying by region.

Sockeye Salmon (Red Salmon): The Chef’s Favorite

Sockeye salmon stands out with its vibrant red flesh and distinctively large, golden eyes. These salmon types earn their “red salmon” nickname from both their meat color and spawning transformation. Adults typically weigh 4-15 pounds and measure 1.5-2.5 feet long.

The unmistakable golden eyes of Sockeye salmon make identification simple. They lack spots entirely, with pure white mouths and gums. During spawning, their bodies turn brilliant red while heads become green, creating nature’s most dramatic fish transformation.

Sockeye’s firm texture and concentrated flavor result from their zooplankton-rich diet. The intense, almost gamey taste places them between mild Coho and rich King salmon. This robust flavor stands up well to smoking, grilling, and raw preparations.

Many consider Sockeye the perfect sushi and sashimi fish due to its firm texture and deep color. The flesh holds together beautifully when sliced thin. Landlocked populations called Kokanee salmon live entirely in freshwater, offering similar taste in smaller packages.

Peak Sockeye season runs from June through August in most regions. Bristol Bay, Alaska produces nearly half the world’s Sockeye harvest. These prized fish command high prices at seafood markets, especially during peak season.

Coho Salmon (Silver): The Versatile Fighter

Coho salmon earned their “silver” nickname from their brilliant chrome sides in ocean phase. These medium-sized salmon typically weigh 8-12 pounds and measure 24-30 inches. Anglers particularly prize Coho for their acrobatic fights and aggressive strikes.

Distinguishing Coho requires checking their mouths—black inside but with white gums, unlike King salmon’s all-black mouths. Spots appear only on the upper portion of their tails. Spawning males develop pronounced hooked noses called kypes and turn maroon with dark backs.

The mild flavor and medium fat content make Coho perfect for salmon newcomers. The texture strikes a balance between flaky and firm, neither too rich nor too lean. This versatility allows various cooking methods without overwhelming delicate palates.

Several Coho populations face conservation challenges, but sustainable wild-caught options remain available. Alaska and Pacific Northwest fisheries maintain healthy populations through careful management. Farm-raised Coho offers a consistent, year-round alternative.

Cedar plank grilling showcases Coho’s attributes perfectly, imparting subtle smoke while maintaining moisture. Whole roasted Coho makes an impressive presentation. The fish also excels in poaching, producing tender, flaky results ideal for salads.

Pink Salmon (Humpback): The Accessible Option

Pink salmon holds the title as both the smallest and most abundant Pacific species. These compact fish average 3-5 pounds and 18-24 inches, making them perfect single-serving portions. Their two-year life cycle creates distinct odd and even-year populations.

Identifying Pink Salmon Features:

• Large oval spots on back and entire tail
• Slight pink body tinge in ocean phase
• White mouth with black gums
• Males develop pronounced humps when spawning

Pink salmon’s lean flesh and mild flavor make it the most affordable option. While less prized than fattier species, Pink salmon provides excellent nutrition at budget-friendly prices. The light-colored meat works wonderfully in mixed dishes.

Most Pink salmon enters the market as canned products, providing convenient, shelf-stable protein. These canned options excel in salmon patties, salads, and casseroles. Fresh Pink salmon, when available, benefits from moisture-adding cooking methods.

The unique spawning cycle means Pink salmon appears in different regions alternating years. Washington and British Columbia see runs in odd-numbered years, while Alaska receives even-year runs. This pattern affects regional availability and pricing.

Chum Salmon (Keta): The Hidden Gem

Chum salmon suffers from unfortunate nicknames like “dog salmon,” yet offers surprising culinary value. These fish typically weigh 8-15 pounds and can reach 3.6 feet long. Their other name, “Keta,” comes from indigenous languages and sounds more appealing.

Identifying Chum salmon requires attention to subtle details. They share Sockeye’s white mouth and lack of spots but display faint vertical bands along their sides. The notably larger teeth become prominent during spawning, explaining the “dog” nickname.

While Chum meat tends toward the mild, dry side, their roe stands out as exceptional. Large, firm eggs make premium ikura for sushi. The meat itself excels when smoked, canned, or dried into traditional preserved products.

Spawning Chum undergo the most dramatic transformation among Pacific salmon. Their bodies turn green with vivid purple vertical stripes, resembling aquatic tigers. This otherworldly appearance makes them unmistakable during fall spawning runs.

Traditional cold water preservation methods work particularly well with Chum salmon. Indigenous peoples have perfected smoking and drying techniques over millennia. Modern applications include jerky, candy, and other shelf-stable products.

Atlantic Salmon: The Farmed Favorite

Atlantic salmon represents a unique case in North American waters. Wild populations faced near-extinction from overfishing and habitat loss. Today, virtually all Atlantic salmon in markets comes from aquaculture operations worldwide.

Unlike Pacific species, Atlantic salmon survive spawning and can return to sea multiple times. This biological difference enables efficient farming operations. Modern aquaculture produces consistent, year-round availability of this popular fish.

Farmed Atlantic salmon typically weighs 8-12 pounds at harvest. The controlled diet produces higher fat content than wild fish, creating a mild, buttery flavor. This consistency appeals to consumers seeking predictable taste and texture.

Identifying Atlantic salmon relies on their distinctive X or Y-shaped spots covering the body. Dark spots on gill covers provide another key marker. These patterns distinguish them from Pacific species and similar-looking trout.

The farming debate continues among seafood advocates, with sustainability practices improving significantly. Many operations now use land-based systems or improved ocean pens. Consumers should research sources to support responsible farming methods.

Salmon Types Chart by Taste: Complete Comparison Table

Understanding salmon types chart by taste helps match preferences with species. This comprehensive comparison reveals flavor intensities, textures, and ideal preparations for each variety.

This taste comparison guide helps select the perfect salmon for any dish or preference. Those seeking bold flavors should choose Sockeye or King, while mild preferences favor Pink or farmed Atlantic.

Salmon is the most popular seafood species in the U.S. with a commercial value of $688 million in 2017, according to the National Oceanic and Atmospheric Administration. The fish is prized for its health benefits, especially its omega-3 fatty acids. But not all salmon is created equal, in fact there are six different types of salmon that are sold commercially in the U.S.

If you’ve ever noticed names like Sockeye or King floating around the seafood section of your grocery store, we’re here to clarify the differences. But first, what’s most important to understand about salmon is how it’s raised.

Wild vs. Farmed Salmon

Wild salmon is salmon that is caught in natural environments like oceans, rivers, and lakes. But much of the salmon sold worldwide today is farmed salmon. Fish farms use a process called aquaculture to breed fish, which are often given a processed feed that’s high in fat and protein to produce larger fish.

Because they have different diets, the nutrient composition of wild and farmed salmon is very different. Wild salmon contains more minerals, while farmed salmon is higher in vitamin C, saturated fat, and calories.

Some studies have also shown that farmed salmon may have higher concentrations of contaminants than wild salmon. Both are still excellent sources of omega-3s, but wild salmon is overall better for your health if you can afford to spend a little extra on it.

If you’re looking to stick to wild salmon, you’re going to want to go with Pacific salmon, of which there are five types: King, Sockeye, Coho, Pink, and Chum. It’s not that Atlantic salmon is bad, it’s just that there are very few Atlantic salmon found in the wild today, due to overfishing and habitat destruction. So most Atlantic salmon is farm-raised.

Salmon are among the most iconic and valuable fish species in the world, admired for their incredible migrations, ecological importance, and delicious, nutrient-rich meat. Found across the Northern Hemisphere, they range from massive Chinooks to brilliantly colored sockeyes. 

Kinds of Salmon

Masa – NW coast, Amago – Japan, Danube – Danube River, Europe, Cherry – East Asia, Kamchatka – Russia, Black Sea – Black Sea peninsula, Sebago – Sebago Valley, Maine.

Enjoy the article and hope the information helps you

I have had several questions about what is the difference in salmon, one very good one from a lady reader from Tucson, AZ. The answer can be very confusing and complicated. I will attempt to make the answer as straight forward and easy as possible. Salmon come in 3 or more different forms, although 1 form is area specific and is actually the same. Chinook salmon and King Salmon are the same fish, the name is location specific.

Chinook Salmon

In Idaho, the main types of salmon include:

Steelhead: This species is also anadromous, meaning it migrates from the ocean to spawn in  freshwater lakes and streams. It is known for its impressive migrations and ability to return to  its natal stream. These species thrive in Idaho’s diverse waters and play a crucial role in the  state’s ecosystem.

Chinook Salmon. Known for it’s size and flavor, it is the largest richest – tasting of the Pacific species. It is often found in the Snake River and Salmon River.

Sockeye Salmon. The species is also known for it’s size and is often stocked in Idaho due to it’s historical abundance in the region.

Coho Salmon. A popular choice for home Chefs. Coho salmon is milder than Chinook, but still rich enough for various recipes. It is commonly found in the Snake River.

Kokanee Salmon. A resident fish in Idaho. Kokanee Salmon are about 10-12 inches long and are known for their blue and green backs. They spawn in the deep lakes around the state.

Kokanee salmon

There are six main types of salmon, each with unique characteristics, flavors, and culinary  uses: Chinook, Coho, Sockeye, Pink, Chum, and Atlantic salmon.