Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
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 reall
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
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 summ
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'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,
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 oi
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"
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 i
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, ru
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 pu
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/t
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 cu
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
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 littl
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 togeth
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
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
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?