Gift for the hard-to-buy-for guy

[Captain Pre-Capsize]

A brother-in-law is all about Sockeye Salmon - goes on and on about it. Huge health nut on his food and exercise which is a good thing. For him it is a lifestyle. "Has to be cold ATLANTIC Sockeye Salmon..." Very insistent and mocks the salmon commercially raised. "No good for you - those are raised in PENS like livestock, etc."

SOOOOO, I got him some Sockeye Salmon for Christmas. Let's say I modified the label just a bit and slapped this over the "Sockeye" part of it:

 

[AshleyC]

Is this what the British refer to as "taking the pi-s" out of something? It is a phrase that the American lexicon could do with, I'm thinking.

 

[Toothpick]

Guaranteed no mercury. Uranium...probably.

 

[Rudy Vey]

Nice idea, however, Sockeye are Pacific salmon and not Atlantic.

 

[Captain Pre-Capsize]

Oops, got it backward - thanks @Rudy Vey!

 

[frbock]

A brother-in-law is all about Sockeye Salmon - goes on and on about it. Huge health nut on his food and exercise which is a good thing. For him it is a lifestyle. "Has to be cold ATLANTIC Sockeye Salmon..." Very insistent and mocks the salmon commercially raised. "No good for you - those are raised in PENS like livestock, etc."

SOOOOO, I got him some Sockeye Salmon for Christmas. Let's say I modified the label just a bit and slapped this over the "Sockeye" part of it:

View attachment 1935871

Well, he's odd, but he's not wrong.
Americas Test kitchen lists proper cooking temp for wild salmon as 125F
Farm raised they say needs to be cooked to 130F.

 

[DesertIguana]

Sockeye is like KFC finger licking good.