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Smoked salmon + pasta ?

Is there a delicious way of combining sliced smoked salmon and pasta for dinner? [more inside]
posted by Chorus on Nov 21, 2013 - 22 answers

Why Does My Frozen Fish Smell... Fishy?

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]
posted by forallmankind on Jul 20, 2013 - 8 answers

What do I do with over-dried salmon jerky?

Good use for over-dried salmon jerky? [more inside]
posted by Señor Pantalones on Sep 16, 2012 - 8 answers

Easy salmon recipes please.

Please give me your tastiest, go-to salmon recipe worthy of serving company. [more inside]
posted by Kimberly on Sep 6, 2012 - 49 answers

What kind of fish would you tell a fish newbie to eat?

Fish newbie here. Tell me what to eat. [more inside]
posted by CommonSense on Feb 23, 2012 - 26 answers

I could totally handle being in charge of a veggie curry....

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]
posted by charmedimsure on Feb 13, 2012 - 22 answers

Making the most of frozen salmon

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 - 8 answers

Save my soup

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?
posted by tacit_urn on Oct 4, 2011 - 28 answers

How "done" should restaurant salmon be?

How "done" should restaurant salmon be? How should my friend ask for it to be less done? [more inside]
posted by soelo on Sep 26, 2011 - 22 answers

Help Me Make Better Salmon and Trout

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]
posted by smitt on Aug 9, 2011 - 24 answers

Not that kind of planking.

Where would I pick up some cedar grilling planks in Nassau County, NY? [more inside]
posted by andrewcilento on Jun 4, 2011 - 7 answers

"Fish I like" -- where does this come from?

"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 - 5 answers

What shall we do with a drunken salmon early in the mornin'?

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 - 30 answers

Fishing in Puget Sound

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]
posted by thewalrus on Oct 22, 2010 - 6 answers

Sake recipes?

What can I do with a bottle of sake? [more inside]
posted by emilyd22222 on Sep 5, 2010 - 10 answers

can i catch salmon in boston?

I'm starting to fish in the Boston area. Can you catch atlantic salmon at any point somewhere around boston? Google offers no help.
posted by lrodman on Jun 28, 2010 - 5 answers

I am...MACK SALMON!

SalmonFilter: Help me devise a guaranteed home-run broiled salmon recipe, ideally involving cheese and wine. [more inside]
posted by AugieAugustus on Jan 26, 2010 - 15 answers

The truth about freezing salmon to kill parasites, please.

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]
posted by HotToddy on Jan 20, 2010 - 5 answers

how do I judge the quality of salmon (or other fish) in the supermarket?

how do I judge the quality of salmon (or other fish) in the supermarket? [more inside]
posted by krautland on Dec 10, 2009 - 15 answers

Cooking Novice Attemps Salmon Dish in Quest for Love!

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 Salmon Return to the Steam Where They Were Born to Spawn?

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 cheap fish oil capsules OK?

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

Fish simulacrum

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

Zazzle My Fishy Fish

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

How do I bake salmon wrapped inside phyllo dough?

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

Maple glazed salmon recipe?

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

A crusty dilemma.

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

Seeking smoked salmon serving suggestions

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

What's up with canned salmon with the bones?

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

Am I tempting food poisoning?

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

I'm the king! of 11 pounds of salmon.

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

Michael Ruhlman's recipe for fennel-cured salmon?

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

Why am I craving sushi? Specifically, salmon and salmon roe?

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

Yes, but where will they live?

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

how to I make salmon behave properly?

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

Help me choose a hot/cold smoker.

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

Recreating Au Bon Pain's Smoked Salmon and Wasabi sandwich

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?

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

As an unmuddied lake, Fred. As clear as an azure sky of deepest summer.

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

Fishin' in the P-Land Metro Area

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

Salmon Rushdie!

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

Salmon Eggs - not caviar, but not bait either

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

cheap omega-3 from fish filter

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

Cedar Plank Salmon

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

Squeezing water out of canned fish

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

Buy a stovetop smoker?

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

Cooked Fish Skin

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

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