Is there a good way to defrost a side of salmon (too big for the microwave) that doesn't take very long (dinner is imminent)? Will "cut it in half and defrost by weight in the microwave" work, or is there something better I should be doing?
Can I use leftover lox to make jerky? [more inside]
DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
I'm looking for the best fish market that has good quality and low prices in Boston Ma.? I want to buy and cut up salmon and freeze in portions.
Help me reverse engineer a delicious appetizer I had last weekend: salmon smoked in a moka pot. Lots of details inside. [more inside]
Looking for something fun to do with salmon. [more inside]
Is there a delicious way of combining sliced smoked salmon and pasta for dinner? [more inside]
Salmon was on sale at the store, so I bought 3 lbs, cut it up into approx 0.5lb pieces, and froze each piece in a ziploc bag for later use. A week later, the same thing happened with cod. And then, at some point (days - 1 week), my freezer began to smell of fish. Then my fridge too. And finally my kitchen. Where did I go wrong? [more inside]
Good use for over-dried salmon jerky? [more inside]
Please give me your tastiest, go-to salmon recipe worthy of serving company. [more inside]
Fish newbie here. Tell me what to eat. [more inside]
We are cooking a Valentine's Day dinner of salmon together tomorrow. What are some good (vegetarian) sides to go with? Wine? Simple dessert? What else am I forgetting? [more inside]
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]
Condensed Milk != Evaporated Milk. Following this Salmon Chowder recipe I mistakenly used a can of "Sweetened Condensed Milk" instead of the Evaporated Milk that was called for. My beautiful, expensive, organic, soup tastes like candy. What can I add to it to cut the sweet?
How "done" should restaurant salmon be? How should my friend ask for it to be less done? [more inside]
Cooks of Ask Metafilter... I need some help with cooking fish. I like to make salmon (or trout) frequently, but I have a hard time doing it right. [more inside]
Where would I pick up some cedar grilling planks in Nassau County, NY? [more inside]
"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]
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?
When is really the best time to fish for salmon in the Puget Sound / Georgia Straight area? Is it exclusively a late fall/early winter sport? [more inside]
What can I do with a bottle of sake? [more inside]
I'm starting to fish in the Boston area. Can you catch atlantic salmon at any point somewhere around boston? Google offers no help.
SalmonFilter: Help me devise a guaranteed home-run broiled salmon recipe, ideally involving cheese and wine. [more inside]
I am seeking science-based answers (i.e., not dubious factoids passed along from one food blogger to the next) to the following questions: When making gravlax, 1) at what temperature and for how long must it be frozen in order to kill parasites, and 2) what is the risk of consuming gravlax that has never been frozen, both in terms of likelihood of getting parasites and what they'll do to you. [more inside]
how do I judge the quality of salmon (or other fish) in the supermarket? [more inside]
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]
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]
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]
Where can I buy a fake (non-edible) salmon fillet? [more inside]
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]
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?
I need help making maple glazed broiled salmon. [more inside]
On the menu for tomorrow: salmon encrusted with bread crumbs. Can I make this dish without an egg wash? [more inside]
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]
Why, why, WHY sell canned salmon with bones?? [more inside]
Aw crap, I left some salmon out overnight. Is it still safe to eat? [more inside]
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]
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!)
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]
Help me match meat dishes.. [more inside]
How do I make salmon "cakes"? [more inside]
Need a smoker for both salmon and pork shoulder. [more inside]
How can I make my own "Smoked Salmon & Wasabi on Onion Dill Bagel" sandwiches? [more inside]
Does fish oil last like any other oil? [more inside]
Why did my garlic turn blue? [more inside]
Portlanders - where is your favorite place to fish? [more inside]
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!
What to do with a plethora of salmon eggs? [more inside]
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]
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?
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