I'm a complete novice cook, but I'm cooking salmon tagliatelle for my girlfriend on her birthday. I've made it twice for myself but I think it could be better... [more inside]
posted by lemonfridge on Aug 29, 2009 - 18 answers

Do scientists really know that salmon always return to the stream where they were born in order to spawn? Or are they just telling us a charming story? [more inside]
posted by edavidoff on Jun 7, 2009 - 26 answers

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 - 12 answers

Where can I buy a fake (non-edible) salmon fillet? [more inside]
posted by kepano on May 24, 2009 - 8 answers

I've inherited some fresh cubed salmon (left by roommate who is gone for the week). I'm thinking of grilling it. But salmon is sort of boring. What sort of spice, rub, marinade or other goodness can I use to add some zing? [more inside]
posted by rokusan on Apr 24, 2009 - 17 answers

I had a dish a few years ago that was salmon and wild mushrooms baked inside phyllo dough. It was amazing, very savory and earthy. Does anyone have any ideas on how to replicate?
posted by slepore09 on Mar 17, 2009 - 6 answers

I need help making maple glazed broiled salmon. [more inside]
posted by cda on Mar 17, 2009 - 10 answers

On the menu for tomorrow: salmon encrusted with bread crumbs. Can I make this dish without an egg wash? [more inside]
posted by Gordion Knott on Jan 26, 2009 - 18 answers

SmokedSalmonFilter: My wonderful fiancée gave me two vacuum-packed 1 lb. bags of smoked salmon for Christmas. (Each will keep for a week in the fridge, once opened.) How else should I eat it, beyond with bagels and cream cheese? [more inside]
posted by silentbicycle on Jan 11, 2009 - 36 answers

Why, why, WHY sell canned salmon with bones?? [more inside]
posted by like_neon on Oct 14, 2008 - 22 answers

Aw crap, I left some salmon out overnight. Is it still safe to eat? [more inside]
posted by nímwunnan on Sep 12, 2008 - 34 answers

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 - 5 answers

While I point accusingly at friends and relatives to find out who among them has stolen my copy of Michael Ruhlman's Charcuterie, would some MeFite be kind enough to post the recipe for salmon cured with fennel and pernod? I can find a couple of people online who've adapted the recipe, but I need the original (and my book back!)
posted by obiwanwasabi on Jul 1, 2008 - 8 answers

Is there a reason I am craving sushi like crazy? Could it be that my body is lacking in some nutrient that is making me crave it? [more inside]
posted by tealeaf522 on Mar 30, 2008 - 20 answers

Help me match meat dishes.. [more inside]
posted by jadepearl on Mar 20, 2008 - 10 answers

How do I make salmon "cakes"? [more inside]
posted by mustcatchmooseandsquirrel on Jan 24, 2008 - 13 answers

Need a smoker for both salmon and pork shoulder. [more inside]
posted by charlesv on Jan 13, 2008 - 6 answers

How can I make my own "Smoked Salmon & Wasabi on Onion Dill Bagel" sandwiches? [more inside]
posted by bchaplin on Nov 27, 2007 - 13 answers

Does fish oil last like any other oil? [more inside]
posted by gttommy on Aug 13, 2007 - 6 answers

Why did my garlic turn blue? [more inside]
posted by [expletive deleted] on Jul 14, 2007 - 7 answers

Portlanders - where is your favorite place to fish? [more inside]
posted by iced_borsch on Jun 16, 2007 - 2 answers

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 - 37 answers

What to do with a plethora of salmon eggs? [more inside]
posted by dbmcd on Aug 9, 2006 - 12 answers

I've decided that I'd like to get more omega-3 fatty acids from fish in my diet, and I'm wondering what the most cost effective way to get it is. [more inside]
posted by mrkohrea on Jun 12, 2006 - 12 answers

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 - 8 answers

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 - 13 answers

Where I live, I can't use a regular smoker. So, in order to be able to smoke meats, fish, and such, I am considering buying a stovetop smoker. But I have my doubts. [more inside]
posted by lackutrol on Apr 26, 2005 - 7 answers

Any uses for cooked fish skin? [more inside] [more inside]
posted by adamrice on Apr 2, 2004 - 8 answers