Questions tagged [salmon]
Salmon (very similar to trout) is a large fish with pink, orange, or red flesh.
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How to bring cooked salmon to camping, to be consumed the following day?
I want to bake salmon and transport to camping to be eaten the following day. Any suggestions on how to keep it cool?
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Is frozen Pacific Salmon wild?
The Guardian is reporting on the change to drop the word "farmed" from Scottish farmed salmon in the protected geographical indication scheme. It says:
An application by the industry body ...
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Cooking salmon quenelles souse-vide?
Is it possible to successfully adapt the recipe below to use fresh salmon and to cook this sous-vide rather than poaching? I was thinking of freezing the pre-formed mixture so it doesn't compress when ...
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What temperature should pre cooked salmon be heated to?
I have not been able to find any answers to this. Does anybody know?
When I originally cooked it the temperature was 145 °F (63 °C) as recommended but if I reheat to 145 °F again I have a feeling the ...
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What can I use for a binding agent in salmon patties other than eggs?
I tried flour and flour and corn meal and they still fell apart? Different combinations. I read flax seed can be good. Does anyone have any ideas what might work?
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Steamed salmon - loss of oil. Oil utility? Can I collect it?
What is the best way to cook salmon so that I do not lose any nutrients? If I were to steam the Salmon, I seem to be letting a lot of fluid, oil or something ooze off. Can I collect it?
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Which side up (with skin or not) to put a salmon slice when microwaving?
It is a quick meal only of course but still interesting how better. There are raw salmon slices available for sale here. They are flat and have a skin on one side, that can be either upper or lower ...
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Time and temperature required to kill parasites in fish?
There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi.
For example, plenty of sources say that cooking at 60C / 140F for 1 ...
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What use is salting salmon skin?
When cooking salmon, I often see recipes instructing to salt both sides, including the skin.
If I’m not planning to eat the skin, does this serve another purpose?
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Food is still undercooked on cast iron
I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat.
1st attempt was on a rack of lambs and 2nd was on a salmon fillet.
I cooked try to fully cook them both on a ...
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Is safe to thaw frozen salmon or tuna to 3-4°C and keep it for 14-15 hours before cooking? [duplicate]
I wish to add salmon or tuna (packaged pieces, not whole fish) as regular part of my diet, and I am currently experimenting with finding a way to cook them that works best for me from a point of time ...
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Making a gelatin-based and non-sticky "salmon"
I am trying to make sweet sushis that look like standard (savory) ones.
Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit as salmon, kiwis as avocado, and s.o.).
...
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Is pink salmon the same as Alaskan?
I'm new to salmon. I've been trying new dishes but I read online that Alaskan salmon is not the greatest. But is pink salmon the same as Alaskan salmon?
I've been using chicken of the sea pink salmon ...
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What makes it possible to store this uncooked fish product in the fridge for up to a month?
I have bought what looks to be a defrosted raw salmon product in airtight packaging:
On the back of the package, it is written that this product can be stored in the fridge for up to a month from the ...
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Is synthetic astaxanthin (salmon "dye") safe?
TL;DR Is synthetic astaxanthin safe for humans to consume?
Background
Synthetic astaxanthin is available as a supplement, and is also commonly consumed by humans in the form of farmed salmon.
Wild ...
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Sushi rolls keep getting thin
I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to split the seaweed in half and put the ...
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Why did my salmon turn brown when I steamed it?
A few months ago I took out a wild salmon fillet I had in the freezer and left it to thaw for about 15 minutes in water. After it had partially thawed to the point where it wasn't hard, I filled my ...
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Can I thaw salmon directly in water?
Some websites suggest putting salmon in a bag before thawing in cold water.
Is it safe to omit the bagging, and instead thaw directly in water? (If not, why?)
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Salmon turned green - is it safe to eat?
I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green.
Is it safe to consume it? If not, is it salvageable at all?
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How to reduce/remove smell when cooking salmon fin soup?
I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not.
What should I do to reduce or remove the ...
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How should I store salmon en croute?
I've half a pound of salmon en croute (made from this recipe) left over from dinner this evening. I've never dealt with pastry encrusted salmon, so I'm not sure of storage best practices. I'd like to ...
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Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?
When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off together with any spices used and the excess ...
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Vacuum packed salmon fillet (non-smoked) sat in fridge that turned off for undetermined amount of time. Can it still be eaten? [duplicate]
As the title says: the vacuum packed salmon fillets have been sitting in a turned off fridge for quite some hours. The packs only felt a little cooler than the room temperature of +/- 20 degrees ...
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Using salmon in 2 days, freezer or fridge?
I have a fresh cut of salmon I plan to cook for dinner in two days. I know that fish is best cooked as soon and as fresh as possible or should go right into the freezer.
Which is the best storage ...
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Can gravlax be hung to dry?
If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging ...
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Optimizing for efficiency: boiling frozen salmon without defrosting
Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health.
I have frozen salmon filets (small/thin) I'd like to cook in boiling water, ...
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How long can frozen salmon be unrefrigerated and still be safe for sushi?
I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via public transit, and the edges had thawed ...
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Gravlax still red on skin side after 24h of curing
I am trying to make gravlax (lox).
Method
Clean off salmon fillet (~200g tail portion)
Mix 50/50 table salt and sugar
Coat skin side in salt/sugar mixture, rub in
Coat non-skin side in dill
Coat non-...
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Can I eat raw salmon I froze for a week on my home freezer?
The FDA standards say that raw salmon should be frozen at -20C for seven days before it's safe to eat. My freezer goes down to -25C.
Salmon in my supermarket is considerably cheaper if it's not ...
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Salmon nigiri sushi feels like melting in the mouth. How to achieve that?
I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy" and solid. If one eats at a good sushi ...
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Why does Anova sous vide tell me to cook salmon to unsafe temperatures
I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it.
I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
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Which herbs are cooked and which go raw, when making fish pate
I'm cooking a salmon pate. I intend to use parsley, rosemary, garlic, pepper and lemon as seasoning. I'm not sure which of these I should cook with the salmon, and which should go in the blender? ...
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Worms in salmon [duplicate]
I bought fresh wild salmon today and when I got it home there was a tiny, live worm clinging to the plastic wrap inside. I overcooked it to 200 degrees Fahrenheit. So that should be enough. My friend ...
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First time cooking/eating asparagus, what's the best way to cook it? [closed]
So I'm going to bake some salmon fillets today along with potatoes and hollandaise sauce.
I always see asparagus being eaten with salmon so I went and bought some. Ive never made it before so I was ...
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How is sockeye salmon available year round?
I notice that smoked sockeye salmon is available year round in supermarkets, but the commercial fishing season in Bristol Bay, at least, is only during the summer. If they are only fishing during the ...
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Why does Chinese market take scales off the fish, & American does not?
Where I live (California, USA), when I buy salmon fillets from the (American style) supermarket, they have scales on. Even though it is not too difficult, I don't enjoy removing the scales at home, ...
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Is it really that easy to make safe cured salmon with a 3 min sugar/salt brine?
The reason for this question is that I live in a landlocked part of the US, thus; the salmon I have access to isn't "fresh off the boat", and there aren't really any places I have access to sushi ...
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How can I tell if the Salmon I buy is safe to eat raw? [duplicate]
If I buy a piece of cold Salmon in a supermarket, and it doesn't say anything about being "Sashimi-grade" or having been deep-frozen at X degrees for Y time - how can I know whether it's safe to eat ...
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How to hold salmon after cooking for travel to family dinner?
We'd like to bring salmon for our holiday family dinner. Is there a way to cook it at home and then take it to the destination without losing quality? (I expect it would be half to one hour between ...
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Process fresh salmon into Sushi / Sashimi salmon?
I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during delivery). The product page said ...
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Vacuum sealed frozen salmon burgers - seal broken due to thawing?
I was wondering if thawing something that is vacuum sealed can result in the seal being broken (or if it's the air expansion due to warming). I left salmon burgers on counter to thaw for half an hour ...
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How much time does it take to boil salmon?
Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish?
I ...
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How are "salmon mesh" made?
I heard in British Columbia, sometimes salmon are made into mesh-like meat product that looks like the following:
How are they made?
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Does microwaving salmon soup exacerbate albumin release, why or what is this excessive white stuff?
If I immerse salmon in a bowel of water and microwave it I notice that a white froth quickly rises and builds to the top of the water. After the salmon is cooked there is an excessive amount of white ...
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Why does broiled and roasted salmon give these different results?
I ordered roasted and broiled(grilled) salmon form the restuarant and noticed both products tasted quite different. I don't have a great digestive system but noticed that the roasted salmon agreed ...
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Steelhead Salmon's Mercury content
How does Steelhead salmon compare with Atlantic farm raised salmon when it comes to mercury content?
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Is liquid seeping from the fish normal when making gravlax?
I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropriate for that. I put lots of salt, a bit ...
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Is it safe to use non-sashimi grade fish to make gravlax?
Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see:
Recipe without sashimi quality fish:
http://www.jamieoliver.com/recipes/fish-recipes/...
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How do you fry a fat, uneven salmon filet?
I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very steep slopes so its bound to cook unevenly.
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How do you make sure your salmon is cooked through?
I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the inside is cooked without overcooking the ...
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