55 votes
Accepted

Can I thaw salmon directly in water?

The salmon will get water logged and mushy (and consequently release a lot of water during the cooking process) if you omit the bag. It's not unsafe, but it will decrease the quality of the salmon.
user141592's user avatar
  • 10.6k
38 votes

Food is still undercooked on cast iron

Your pan was too hot. Cast iron pans can get ripping hot (which is good) and retain heat very well (which is also good). But, on the other hand, if you have a thicker piece of meat and want medium ...
John Doe's user avatar
  • 3,683
19 votes

Can I thaw salmon directly in water?

Osmotic Pressure If you boil vegetables in water, some of the compounds from within the cells will leach out of the vegetables into the water. The reason is because vegetables are bags of water with ...
Lawnmower Man's user avatar
14 votes

Food is still undercooked on cast iron

The very short answer: You had bad temperature control. You have to leave meat on the skillet until the proper internal temperature is reached. If the outside burns before that, then you used too high ...
rumtscho's user avatar
  • 139k
14 votes
Accepted

What temperature should pre cooked salmon be heated to?

If any food-- salmon or not-- has been prepared such that it is safe to eat, and it has been stored in a way that it is still safe to eat, the temperature it should be reheated to is simply 'as ...
Onyz's user avatar
  • 1,234
13 votes
Accepted

How much time does it take to boil salmon?

It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want ...
Cascabel's user avatar
  • 58.2k
11 votes

Can I thaw salmon directly in water?

Yes, if you use brine! (And keep an eye on it to make sure you don't leave it in too long after thawing.) It's interesting that Lawnmower Man brings up osmotic pressure. Though he makes some very ...
Mike's user avatar
  • 375
11 votes

What can I use for a binding agent in salmon patties other than eggs?

I use a combination of mustard and bread crumb. However, first I take about 1/4 of the salmon and make a paste of it in the food processor. Then add mustard, breadcrumb, and seasonings, toss in the ...
moscafj's user avatar
  • 74.9k
8 votes

Why are my sous vide salmon fillets coming out raw in the center?

You said you purchased the fillets at Trader Joe's. TJs sells the fillets frozen. My guess is that the salmon wasn't fully defrosted before you put it in the water bath. Given that the salmon ...
A.Primus's user avatar
8 votes

How much time does it take to boil salmon?

Normally salmon soup is made with salmon cut into 1cm to 2cm cubes or similar pieces. At that size immersed in simmering stock, it does indeed only take salmon about 5 minutes to cook fully (see ...
FuzzyChef's user avatar
  • 64.3k
8 votes
Accepted

Salmon turned green - is it safe to eat?

I would strongly recommend against consuming this fish. In general you should cook fresh fish on the same day you bought it and not store cooked fish in the fridge for longer than a maximum of two ...
J. Mueller's user avatar
  • 2,109
8 votes
Accepted

What makes it possible to store this uncooked fish product in the fridge for up to a month?

I feel I must offer a contradicting opinion to @rumtscho's answer. The product you seem to have is indeed shown in the catalogue at the page of "smoked salmon" products, but note that it is ...
phipsgabler's user avatar
6 votes

Why does Chinese market take scales off the fish, & American does not?

Maybe you have a bad fishmonger ? they do a bad job by not removing the scales? Maybe the expect the regular clients not eating the skin? Can't talk about California, but here in Montréal, fish ...
Max's user avatar
  • 20.4k
6 votes
Accepted

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

A fair amount of cooks and recipes disagree with the official guidelines when it comes to salmon's desired cooking temperature. The 145F guideline applies to all fish and shellfish, and is meant as a ...
mech's user avatar
  • 2,543
6 votes

How are "salmon mesh" made?

I believe the image you are showing is of fresh-caught salmon which is on racks being air dryed or smoked. The pattern you see are cuts made in the flesh to aid in the process. The Alaska Department ...
Giorgio's user avatar
  • 2,755
6 votes
Accepted

Gravlax still red on skin side after 24h of curing

So, first, I don't think that gravlax looks that bad. Gravlax is never going to be the uniform peach/orange color that cold smoked salmon is (lox). It just looks a little bit under-cured. There are ...
FuzzyChef's user avatar
  • 64.3k
6 votes
Accepted

What use is salting salmon skin?

Salt is a curing agent, it draws moisture out of the fish. If the recipe calls for salting the fish and then leaving it for some amount of time then the purpose is to firm up the fish before cooking ...
GdD's user avatar
  • 76.2k
5 votes
Accepted

Process fresh salmon into Sushi / Sashimi salmon?

Sushi fishes are usually flash frozen for a few days before being used for safety (to kill off bugs) It might change the texture of the fish as it is unfrozen; the better the restaurant the better the ...
Max's user avatar
  • 20.4k
5 votes

Is synthetic astaxanthin (salmon "dye") safe?

Yes, the FDA has determined that astaxanthin is "generally recognized as safe" (GRAS), at 0.15 mg/serving. This doesn't indicate whether there are any health considerations associated with ...
Sneftel's user avatar
  • 29.1k
4 votes

Steelhead Salmon's Mercury content

Sorry, I know that this is old, but I wanted to follow up with some related data. Caveat: I'm not a scientist, but my dad was a biochemist who worked in the aquatic biology field for more than 50 ...
liverdonor's user avatar
4 votes

How is sockeye salmon available year round?

The smoked salmon is stored frozen and released periodically for retail sale or The fish is stored frozen and then thawed before smoking. I frequently buy thinly sliced smoked salmon frozen in vacuum ...
wumpus D'00m's user avatar
  • 4,051
4 votes

Optimizing for efficiency: boiling frozen salmon without defrosting

The problem will be one of temperature difference. The outermost mm of your salmon will thaw immediately but the innermost one will still be raw. Some meat thermometers will work in water but i ...
Borgh's user avatar
  • 633
4 votes
Accepted

Can gravlax be hung to dry?

I'd strongly advice against that. A cure only works as long as the salt and sugar concentrations are high enough. And although Gravlax does a decent job of infusing the salmon with both the content in ...
Borgh's user avatar
  • 633
4 votes

Can I thaw salmon directly in water?

My opinion is to go ahead and do it, without the bag. The points of the other answers, about a bit of stuff leaching into the water, are generally true, but I think the effect will be quite small. ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

Making a gelatin-based and non-sticky "salmon"

I can't read French fluently (or quickly), so I missed any specifics there. It looks like you probably already cooked your fruit puree? If not, you should. Various fruits contain enzymes that will ...
kitukwfyer's user avatar
  • 5,229
4 votes

Food is still undercooked on cast iron

There is an extremely easy solution to this problem if you want to invest a little bit of money: sous vide. Cook to just under the desired temp (or just follow the guide for the cut on serious eats ...
eps's user avatar
  • 1,067
4 votes

Food is still undercooked on cast iron

Heat moves slowly, and takes a while to travel into the middle your food. If your pan is very hot, the surface of your food gets heated so quickly that it burns before enough heat has got into the ...
Dronir's user avatar
  • 268
3 votes
Accepted

How to hold salmon after cooking for travel to family dinner?

Most folks rely on smoked or cold salmon when travelling. It's a special treat getting hot salmon brought in. Cooking it right before you leave and keeping it warm will be the challenge. You might ...
Stephen Inoue's user avatar
3 votes
Accepted

Which herbs are cooked and which go raw, when making fish pate

Raw garlic isn't to everyone's taste so should be cooked. The flavour of rosemary is also best cooked, or even infused and removed as it can be rather dominant if you find a big bit. You may want to ...
Chris H's user avatar
  • 44.1k
3 votes

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

First, unsafe food won't automatically make you sick. It just means that nobody guarantees it won't make you sick, while for safe food, you have this guarantee. What happens when you eat it is anybody'...
rumtscho's user avatar
  • 139k

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