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Callebaut and wild King Salmon at Adronico's

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Callebaut and wild King Salmon at Adronico's

Mrs. Smith | May 1, 2003 12:46 PM

It appears from the "Closeout" sign on a small free-standing shelf containing packaged ladyfingers and huge "blocs" of Callebaut bittersweet chocolate that Andronico's on Irving will no longer be carrying this premium Belgian baking chocolate. For those bakers and chocolate eaters out there, the big blocks (a pound, I think?) are going for 8.29$. Get 'em while you can. I keep them very successfully for up to a year in the back of a cool (not near the oven) and dark cupboard, in their original wrap inside a plastic ziploc. You will not find many better tasting or melting chocolate, and the bittersweet variety is ideal for most applications. This shelf is right as you walk in the door, at the beginning of the "cheese/deli" aisle, on the corner across from the cooked prepared food counter.

I used to buy milk chocolate blocs of Callebaut at the Andronico's on University in Berkeley. That's some of the best milk chocolate I've ever had.

Also, apparently the fresh wild salmon season as already started (I thought it began a little further along into May). At the fish counter, for 10.99&/pound, you can get fresh, wild-caught King Salmon. I carefully questioned the 'monger about this fish (he probably thought I was nuts or paranoid or both, but what the heck)

Mrs: "Was is previously frozen" (which, for wild salmon, I don't usually turn up my nose)

Fishmonger: "No, fresh, delivered yesterday"

Mrs: "Do you know where it came from?"

Fishmonger: "Crate said Alaska"

Mrs: "And you know it's not farmed"

Fishmonger: "Definitely not farmed. Even if I didn't know I could tell by the color and smell"

At this point we both sniffed (he held it over the counter) and admired the color, and I bought. Wild salmon does have a distinctive ocean-like smell that I never have detected in farmed salmon. Also, of course, the color is deeper and more brilliant, but I wasn't going to trust that. What if I were wrong? What if it was dyed? However, the monger seemed trustworthy to me, and I hope he was all right. It certainly tasted wild to me and Mr when we ate it up last night.

For those who have environmental concerns, according to my Monterrey Aquarium Seafood Watch West Coast Seafood Guide, this is a "Best Choice" (CA and Alaska being the preferred provenance of these fish, over Oregon and Washington, according to the Guide), and the bonus of being not frozen yielded a fine, buttery, deliciously full-flavored wild fish.

Any other info on fresh wild salmon around town?

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