ah, and my wife just happened to be making a dinner with roasted veggies with cabbage and canned salmon at the time. The meal was good, but it had a similar aroma only in an acceptable context. So I've had this lingering cabbage taste following me around ever since last night.
I'm making Thai chicken kabobs tonight, and Bass would be a great pairing. Maybe I can find a fresher batch. I dunno, a little skeptical now; wish I still had some of my steam beer left!