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Cole’s Patagonian Smoked Salmon

I grabbed this can of Cole's Patagonian Smoked Salmon in Extra Virgin Olive Oil during a trip to Walmart a couple of months ago, and am just now getting around to trying it. It was a little spendier than even their smoked rainbow trout, so I hoped I wouldn't be disappointed.

Initial impression upon opening the can: Disappointing.

I didn't know quite what to expect, but had hoped it would look better than this. The appearance is of an amorphous, pink hunk of something that might be fish. A sip of the oil provides a hint of smokiness. Again, as with their smoked trout, it promises "an aromatic Applewood blend". I wasn't getting it.

I broke off a small bit to give an initial taste. It had a hint of smoke, a mild taste and a soft texture. I thought it needed a bit more salt. Blindfolded, I'm not sure I could have told you what kind of fish it was. Don't get me wrong, at this price point I don't expect Wildfish Cannery or Fishwife levels of smoked salmon, but maybe something a little closer in taste and appearance to a fresh salmon fillet.

Diving In

Plopped out over rice, it barely broke apart. The milky white stuff is apparently fat that had exuded out into the bottom of the can. I'm used to this from cooking fresh salmon.

Soldiering on, it didn't improve much, so it was time to make the best of it and experiment.

I had just obtained a jar of S&B Crunchy Garlic in Chili Oil, the spicy version, as part of my deep dive into comparing chili crisp toppings.

I tried to be fair to the fish and not overpower it with this new, higher octane condiment. To that end, I applied it only very sparingly. It did make a minor improvement, I think more from the added salt and umami, which the fish by itself was lacking.

Anyway, another one taken for the team. I wish it had been better news.

Main Takeaways

Visually unappealing
Promised premium-quality smoke flavor undelivered
Lacked salt

Brand: Cole's Seafood
Description: Patagonian Smoked Salmon in EVOO
Species: Farm-raised salmon
Country of Origin: Chile
Source: FAO N/A
Skin/Bones: No/No
Net Wt: 3.2 oz.
Price Range: $5-6

Cole’s Smoked Rainbow Trout in EVOO

DeenLeave a comment

I thought this Cole's Smoked Rainbow Trout would make a good follow-up to the Trader Joe's smoked trout I just tried and reviewed. The jargon on the can was enticing. "Farm-raised, boneless rainbow trout", "smoked using an aromatic Applewood blend", "hand-packed in extra virgin olive oil". Sounds like a tri-fecta, no?

Initial impression upon opening the can: 4/5.

Cracking the can open, the presentation is skin-on. Quite a bit of headroom with oil and no fish, though. There is no overt aroma of smokiness. In fact, there's none at all. A sip of the oil is similarly free of any hint of smoke. It is, however, a nice, neutral olive oil with an aura of quality about it.

Peeling back the skin to get a look at the meat, there is no evidence of smoke contact. Given the hard sell on the can about Applewood, this is perplexing. I wanted to try this as soon as possible after the Trader Joe's in order to make a well-informed comparison. But it appears this won't really be apples to apples. A taste of the meat reveals its mild taste and texture. But still no smoke.

Dumped out over rice, the skin, which had stuck to the can, peeled back to further reveal the delicate, flaky white meat.

Digging in, the flavor of the fish really comes through. The skin adds nothing really beyond a slightly fatty mouth feel to the bites that include it.

The can lists 300mg. sodium, but it feels far lower. Maybe that's a good thing, as about the only positive I can say about the whole experience is that the intrinsic trout flavor really shines through.

Unfortunately, though, no smoke. $4 at Walmart if you want to try it.

Brand: Cole's Seafood
Description: Smoked Rainbow Trout in Extra Virgin Olive Oil
Species: Farm-raised rainbow trout
Country of Origin: Chile
Source: FAO N/A
Skin/Bones: Yes/No
Net Wt: 3.2 oz.
Price Range: $4

Cole’s Wild Mackerel in Olive Oil

DeenLeave a comment

Tried this Cole's Wild Mackerel in Olive Oil to compare to the King Oscar Mackerel in Sweet Thai Chile Sauce. In contrast to the Cole's Mussels, they are packed in what appears to be completely olive oil. I know this because, for the second time in as many days, the recoil of the lid finally giving way resulted in a big sploosh all over my shirt.

Initial impression upon opening the can: 4/5.

Compared to the King Oscar, the texture is quite different, more tender. There are several slices of skinless boneless meat, which appear to be cut across the grain. That made them readily fall apart when trying to get them out of the can.

I ate this without condiments or crackers, in order to get a sense of the taste and texture. I'll try this one again with some Espinaler sauce or harissa. While very good, mackerel by itself can be a bit bland. Nutrition facts say 170 calories per can, which I find suspicious, being it's in olive oil. The King Oscar in olive oil (which I haven't tried yet) is listed as 240 calories at roughly the same serving size.

Brand: Cole's Seafood
Description: Wild Mackerel in Olive Oil
Species: North Atlantic chub mackerel
Country of Origin: Cape Verde, West Africa
Source: FAO34, East Central Atlantic
Skin/Bones: No/No
Net Wt: 4.4 oz.
Price Range: $3

Cole’s Smoked Mussels in EVOO

DeenLeave a comment

Taking a break from the quest for the ultimate sardines with lemon. Here's some Cole's Smoked Mussels in EVOO. The can I opened says, I swear, "in extra virgin olive oil". But no photo I can find online, even at their website says that, only "in olive oil". No matter, I'll buy another can tomorrow and photograph it myself.

Initial impression upon opening the can: 3.5/5.

A kind of monochromatic look to the meat. No variegated coloration like some brands. Perhaps it's a difference in species. The aroma is about what you'd expect, that of shellfish and the sea. The texture is meaty, not mealy like smoked oyster can be.

But look at the actual photo I took of the just-opened can (click to enlarge). I left the glare of the flash so you can see the droplets of oil on the surface of the packing liquid. Oil doesn't form droplets on the surface of itself. I really wonder what is the legal definition of "in oil" for tinned fish products.

Anyway, (lack of) olive oil aside, these were still tasty. Roughly, I estimate there were 18-20 in the can, most whole with only a few ragged bits. True hardwood smoked, not just added smoke flavoring. Paired with a New Zealand Sauvignon Blanc, the mineral notes of each complimented the other nicely. The wine's bright acidity a contrast to the savory.

Brand: Cole's Seafood
Description: Smoked Mussels in EVOO
Species:
Country of Origin: Chile
Source: Farm raised
Skin/Bones: N/A
Net Wt: 4.0 oz.
Price Range: $3-4