I just ordered some wild Alaskan salmon online, partially in hopes of being able to prepare sushi for myself at home. But the fish feels a little spongy when I eat it raw after defrosting it. Is this because of how long it's been frozen? Is there any way to revitalize fish that has been frozen for a period of months? [more inside]
posted by Earl the Polliwog
on Jan 15, 2012 -
"Fish I like: Cod, Salmon, Whales". Can anyone identify this comic monologue about fish for me? Probably from 1980s England. Much longer excerpt inside. [more inside]
posted by unSane
on May 4, 2011 -
What simple, tasty things can I make with a large quantity of canned salmon that I bought at CostCo in a moment of fishy overenthusiasm?
posted by killdevil
on Dec 4, 2010 -
Are Trader Joe's Salmon Oil capsules still good for you even though they are so much cheaper then health food store brands? [more inside]
posted by bobbyno
on May 25, 2009 -
Fathers-Day-Fishing-Outing: Success. Yay! ...but I'm more accustomed to tiny, easily-packable, easily-fryable bluegills, and with the relative freezer space, too. I've got a whole king salmon saved (off-site) for smoking next month, but what do I do with the other eleven pounds? [more inside]
posted by mimi
on Jul 20, 2008 -
What's the best seasoning for baking a salmon fillet in the oven? My girlfriend's making it for dinner, and I'm advising. Since this is dinner, quick responses would be appreciated. Thanks!
posted by potch
on Feb 22, 2007 -
How do I cook salmon on a cedar plank in the oven? I've googled, but there doesn't seem to be a consensus on whether to soak the plank in water or brush it with olive oil (or both), whether to oil before or after preheating, and so on. What's worked or not worked for you?
posted by nyxie
on Aug 11, 2005 -
What's the best way to squeeze water out of a can of fish (i.e. tuna or salmon)? I've tried removing the lid and pressing it down hard into the can, but then it tends to get stuck, and I end up spending the next several minutes trying to dig it out with a knife. Thanks to everyone in advance.
posted by invisible ink
on Jun 6, 2005 -