Fish Talk, with the squids on his lips, multi classic, Jurassic crab, bubble in the shrimps. Whoa! Damn I’m drunk right now. HUUHHHH!!! Like Master P. HOW ARE YOU!!!  What’s good world? Today you’re about to enter the realm of my salmon game. This is the East Coast, feel me, and best believe, my salmon game is top notch. My man HTO and I are huge fish maniacs- it’s more than a passion, it’s an obsession. We’re always on the grind and always eating good.

Now, there’s a million and one ways to serve salmon. Today we gon’ take a look at one specific recipe. Introducing the Iced-Out Salmon.

Understand…The method that defines this approach is the chilling of the fish with a fine coat of salt n sugga. That’s the swagger, this is what you want. The coat will enhance the taste and roast the skin. Then it shall be rinsed and cooked, dipped in maple syrup. The results, Hummmmmmmm PROPAH!

Salmon ain’t free so be sure to check out the specials on your daily grind. Now, in the rough times of drought, when the prices are too high, a good alternative could be our good old Truite Arc-En-Ciel (no homo).

Depending on how many people are being served at the table, the method remains the same. You already know how much you usually eat so you just gotta cop it and dip it in the salt n sugga mix.

Word life, depending on how many portions you wanna dip in the mix, the only thing that’s really important is that the mix consists of equal amounts of salt and sugga. I never really use measuring cups, as you can see; real mooks use regular glasses and estimate approximately.

Transfer the mix to a plate. COCAINISM

Dip Dip Dipset! We gon dip each portion, have it chill in the fridge for a while and then we gon’ rinse it and let it catch up with the room’s temperature.

Yeahhh, hit that bitch, spread it on both sides.

Now make sure to dip that fish really deep in that salt n sugga mix. Yea I said it. Don’t be afraid, remember you gon’ rinse the fish once its out of the fridge so don’t hesitate to add extra layers.

In these flicks, we’re dealing with individual salmon fillets. If you do buy the whole fish, I suggest that you cut the fish apart into pieces for better cooking results.

Place the fish in the fridge for 45 minutes so that the coat of salt and sugga can eat at the skin and absorb into the flesh. This gives you enough time to get high and guzzle a few beers before the next step so take advantage.

This is what I like to call the Apero-Spliff. Imma keep the Digest-Spliff for the end.

After the spliff break, the creation of a special sauce is a highly recommended activity. Usually fish is served with some kind of sauce or seasoning. Whatever it is, you can’t go wrong with this caper and lemon mayonnaise. Let’s check it out.

It requires one egg, vegetable oil, salt, pepper, lemon, Dijon mustard and capers. Ideally, the egg should have the room’s temperature. Elegantly remove the yolk of the egg and throw it in your mixing bowl. Add salt, pepper and some lemon.

Add a good spoonful of Dijon mustard.

Finely cut up the capers and throw them up in to the mix.

I dunno what shines more, my GSM chain or this hot stream of oil. Anyways, add 1 cup of vegetable oil and Beat it up! Beat it up! Beat it up! *Please note that it’s very important to beat up the mix as you’re pouring the oil. Like shown in the picture, you might need some assistance.  And there ya go, the sauce is done.

Remove the fish from the fridge. You will notice that the color of the fish has darkened. The salt n sugga coat creates a certain friction on the Salmon which cooks it and adds a crust to its skin. You might want to consider this fact while you’re cooking it in the oven.

Rinse off the salt and sugga coat with cool water. Let it dry and adjust itself with the room’s temperature.

Aight, so let’s do this. Before the maple syrup, we gon’ add a bit of olive oil. A tiny bit, not too much, unlike our mookish habits this dosage requires a certain moderation.

Same for the syrup – just a fair dosage, or else it’s too much. You can keep all that sweet shit at home.

I usually never invite my peoples to get all artsy with it, but a brush is required for proper spreading. Well fuck it, Big EF ain’t no art fag, Imma keep it mooked out with a spoon.

Throw that shit in the oven. Make it 250 for 20 to 25 minutes. While cooking, take out the fish and add a few spoons of syrup so that the maple swagger can maintain its high duty performance. Do this twice during the cooking process.

*Please note that the fish may not always appear perfectly cooked since it has darkened because of the salt n sugga mix. It might look raw but it’s actually ready. However, some people like it well cooked and that’s all peace. To each their own so you should try the fish each time you take it out of the oven and judge its status according to your own personal tastes.

I aint’ swimming with Piranhas, this shit is real easy. So do your thang and step your fish game up. Invite chicks over for supper and don’t under estimate the potential. Iced-Out salmon will definitely get you laid you ugly piece of shit!

On the strength, eating good is the key to life and we ain’t the only chefs out there. Today’s post features a bonus video of The God Shallah Raekwon breaking down the math about his salmon game. A interesting and different approach. Words from the wise. Church!