I cook salmon all the time but one issue I'm having lately is burning the skin. I do most of the cooking on the skin, so I know it's going to be little crispy,
I got out some wild sockeye salmon that had been in the freezer for quite a while (several months at least, not more than a year). It was vacuum-packed, no free
I love a good BBQ and cooking steaks & sausages etc are no problem. However, whenever I put the salmon fillets on the BBQ (skin side down), no amount of oi
My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure wh
Can I refreeze gravlax made from previously frozen salmon?
I noticed today at the grocery for the first time a new type of salmon called Steelhead farmed salmon next to the regular Atlantic farmed salmon. The Steelhead
I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like
I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
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 ins
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 stee
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://w
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 appropri
How does Steelhead salmon compare with Atlantic farm raised salmon when it comes to mercury content?
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 no
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 cooke
I heard in British Columbia, sometimes salmon are made into mesh-like meat product that looks like the following: How are they made?
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
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 burg
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 2
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 expec