I cooked a couple of chunks of salmon fillet this evening. About four by
two inches by one inch thick. Skin off. I put them on top of a rack in a
deep frying pan and the rack on top of an inverted dish to keep it up in the
steam and out of the boiling water. Put some spices on them, then cooked
for about twelve minutes.

When I have done this previously, they come up very firm and flaky. This
was flaky, but softer. I am sure it was cooked long enough to get firm.

Could there have been an issue with the quality of the salmon to start with.
It tasted okay, but not really that tasty.

We do not get great seafood here in Utah. Next trip down to Vegas, I am
going to stock up on some large salmon fillets, then skin them and package
them in packs of two in the seal a meal.

Anyone have an idea on the consistency of this salmon?

Steve

On Sun, 11 Apr 2010 23:38:18 -0700, "Steve B"
> wrote:


>Anyone have an idea on the consistency of this salmon?
>
>Steve
>

Two ideas, and they may both be way off...

One, what was the source of the salmon? I have heard that farm raised
salmon is mushier/softer in texture than wild caught salmon.

Another factor, might be your cooking time...but maybe not. I have
always heard to cook for 10 minutes per inch of thickness and you went
12 minutes for that inch of thickness.

Just some thoughts..

Christine

Steve wrote on Sun, 11 Apr 2010 23:38:18 -0700:

> When I have done this previously, they come up very firm and
> flaky. This was flaky, but softer. I am sure it was cooked
> long enough to get firm.

> Could there have been an issue with the quality of the salmon to start
> with. It tasted okay, but not really that tasty.

> We do not get great seafood here in Utah. Next trip down to
> Vegas, I am going to stock up on some large salmon fillets,
> then skin them and package them in packs of two in the seal a meal.

> Anyone have an idea on the consistency of this salmon?

it may have been cooked too long at too low a temperature.

My own preferred way to deal with salmon fillet is "A l'Unilaterale".
That is to cook it skinside down on a thin layer of rock or kosher salt
at 500F (the high temperature is for real) for 10 minutes. It is then
allowed to sit covered with aluminum foil for 5 minutes and the skin is
easily removed with a spatula. Anyone who likes skin, be warned that it
is too salty to eat. Any of the various salmon sauces will work like
Dill Fish Sauce, Fresh Cucumber Sauce, Tomatillo Salsa, Lime Sour Cream,
Wine Sauce or even a simple cut lemon.

I have used this method with success for farmed salmon and I'm further
from the Pacific Coast than Utah, living in Potomac. Once a year, I
treat myself to fresh Copper River salmon and cook it the same way.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Apr 11, 11:38 pm, "Steve B" > wrote:
> [snip]
> Could there have been an issue with the quality of the salmon to start with.
> It tasted okay, but not really that tasty.
>
You don't say, so I'm guessing it was Atlantic farmed salmon. I've
read that is mushier to begin with.

Second thought, steaming produces a softer result than pan frying.

Third thought, buy with skin on. Retain the choice to remove after
cooking.

> We do not get great seafood here in Utah. Next trip down to Vegas, I am
> going to stock up on some large salmon fillets, then skin them and package
> them in packs of two in the seal a meal.

When you buy in Vegas, be willing to pay the higher price for wild-
caught salmon. It is superior in every way. And it's probably best
to look for frozen and plan ahead as to how you will transport it back
to Utah. Salmon frozen at the point of origin is fine, thaw it as
slowly as possible before cooking. On a dish over ice in the fridge
works well. Skin (if you must) after cooking. -aem

On Apr 12, 12:35*pm, aem > wrote:

> When you buy in Vegas, be willing to pay the higher price for wild-
> caught salmon. *It is superior in every way. *

"Every" way? I beg to differ. I recognize that it is more healthful,
and
better for the envirohnment, but I don't like the taste of it. I
prefer the milder
taste of farmed salmon.

De gustibus non disputandum.

Cindy Hamilton

On Apr 12, 10:28 am, Cindy Hamilton >
wrote:
> On Apr 12, 12:35 pm, aem > wrote:
>
> > When you buy in Vegas, be willing to pay the higher price for wild-
> > caught salmon. It is superior in every way.
>
> "Every" way? I beg to differ. I recognize that it is more healthful,
> and
> better for the envirohnment, but I don't like the taste of it. I
> prefer the milder
> taste of farmed salmon.

You may be right that the farmed stuff tastes "milder." I haven't had
it for years, since they reported about how the farms really work. We
know that the farmed fish can't get as much exercise and aren't
exposed to the colder, deeper waters so it figures they won't grow and
develop the same way. But I grew up catching and cooking the wild
fish so the thought of something "milder" just doesn't appeal. -aem

On Mon, 12 Apr 2010 10:28:38 -0700 (PDT), Cindy Hamilton
> wrote:

>De gustibus non disputandum.

.... est.

-- Larry

In article >,
"Steve B" > wrote:

> I cooked a couple of chunks of salmon fillet this evening. About four by
> two inches by one inch thick. Skin off. I put them on top of a rack in a
> deep frying pan and the rack on top of an inverted dish to keep it up in the
> steam and out of the boiling water. Put some spices on them, then cooked
> for about twelve minutes.
>
> When I have done this previously, they come up very firm and flaky. This
> was flaky, but softer. I am sure it was cooked long enough to get firm.
>
> Could there have been an issue with the quality of the salmon to start with.

That would be my guess. How fresh was it?

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010

On Apr 12, 1:51*pm, aem > wrote:
> On Apr 12, 10:28 am, Cindy Hamilton >
> wrote:
>
> > On Apr 12, 12:35 pm, aem > wrote:
>
> > > When you buy in Vegas, be willing to pay the higher price for wild-
> > > caught salmon. *It is superior in every way.
>
> > "Every" way? *I beg to differ. *I recognize that it is more healthful,
> > and
> > better for the envirohnment, but I don't like the taste of it. *I
> > prefer the milder
> > taste of farmed salmon.
>
> You may be right that the farmed stuff tastes "milder." *I haven't had
> it for years, since they reported about how the farms really work. *We
> know that the farmed fish can't get as much exercise and aren't
> exposed to the colder, deeper waters so it figures they won't grow and
> develop the same way. *But I grew up catching and cooking the wild
> fish so the thought of something "milder" just doesn't appeal. * *-aem

I'm from the Midwest. Many Midwesterners won't eat fish at all,
because
it's too, you know, fishy.

Cindy Hamilton

On Apr 12, 1:52*pm, pltrgyst > wrote:
> On Mon, 12 Apr 2010 10:28:38 -0700 (PDT), Cindy Hamilton
>
> > wrote:
> >De gustibus non disputandum.
>
> ... est.
>
> -- Larry

People called Romans. They go the house.

Cindy Hamilton

James wrote:

> My own preferred way to deal with salmon fillet is "A l'Unilaterale".
> That is to cook it skinside down on a thin layer of rock or kosher salt
> at 500F (the high temperature is for real) for 10 minutes. It is then
> allowed to sit covered with aluminum foil for 5 minutes and the skin is
> easily removed with a spatula. Anyone who likes skin, be warned that it
> is too salty to eat. Any of the various salmon sauces will work like
> Dill Fish Sauce, Fresh Cucumber Sauce, Tomatillo Salsa, Lime Sour Cream,
> Wine Sauce or even a simple cut lemon.
>
> I have used this method with success for farmed salmon and I'm further
> from the Pacific Coast than Utah, living in Potomac. Once a year, I
> treat myself to fresh Copper River salmon and cook it the same way.

Sounds like a good way to cook trout, too, if you shorten the cooking time.

Bob

Bob wrote on Mon, 12 Apr 2010 12:42:34 -0700:

>> My own preferred way to deal with salmon fillet is "A
>> l'Unilaterale". That is to cook it skinside down on a thin
>> layer of rock or kosher salt at 500F (the high temperature is
>> for real) for 10 minutes. It is then allowed to sit covered
>> with aluminum foil for 5 minutes and the skin is easily
>> removed with a spatula. Anyone who likes skin, be warned that
>> it is too salty to eat. Any of the various salmon sauces will
>> work like Dill Fish Sauce, Fresh Cucumber Sauce, Tomatillo
>> Salsa, Lime Sour Cream, Wine Sauce or even a simple cut
>> lemon.
>>
>> I have used this method with success for farmed salmon and
>> I'm further from the Pacific Coast than Utah, living in
>> Potomac. Once a year, I treat myself to fresh Copper River
>> salmon and cook it the same way.

> Sounds like a good way to cook trout, too, if you shorten the cooking
> time.

I might just have a try with trout but I've never done so. I suppose one
would cook the trout open so that both pieces of skin were on the salt
and I think a rather short time might be appropriate. Of course, trout
can be cooked very successfully in a broiler with lemon or tarragon
inside and turned once to blacken all the skin (about 3 minutes a side.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 12 Apr 2010 12:35:49 -0700 (PDT), Cindy Hamilton
> wrote:

>On Apr 12, 1:51*pm, aem > wrote:
>> On Apr 12, 10:28 am, Cindy Hamilton >
>> wrote:
>>
>> > On Apr 12, 12:35 pm, aem > wrote:
>>
>> > > When you buy in Vegas, be willing to pay the higher price for wild-
>> > > caught salmon. *It is superior in every way.
>>
>> > "Every" way? *I beg to differ. *I recognize that it is more healthful,
>> > and
>> > better for the envirohnment, but I don't like the taste of it. *I
>> > prefer the milder
>> > taste of farmed salmon.
>>
>> You may be right that the farmed stuff tastes "milder." *I haven't had
>> it for years, since they reported about how the farms really work. *We
>> know that the farmed fish can't get as much exercise and aren't
>> exposed to the colder, deeper waters so it figures they won't grow and
>> develop the same way. *But I grew up catching and cooking the wild
>> fish so the thought of something "milder" just doesn't appeal. * *-aem
>
>I'm from the Midwest. Many Midwesterners won't eat fish at all,
>because
>it's too, you know, fishy.

I think you must mean salt-water fish, not fresh-water fish.

I'm from the midwest. Fresh-water fish (trout, bass) were very
popular.

And in my experience, those who eschew fish because it's too "fishy"
are preparing it wrong and/or using fish that are not fresh.

In article
>,
Cindy Hamilton > wrote:

> I
> prefer the milder
> taste of farmed salmon.
>
> De gustibus non disputandum.
>
> Cindy Hamilton

Ditto. I find wild salmon to be a bit too strong in flavor. Harsh even.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Apr 12, 8:17*pm, Prof Wonmug > wrote:
> On Mon, 12 Apr 2010 12:35:49 -0700 (PDT), Cindy Hamilton
>
>
>
>
>
> > wrote:
> >On Apr 12, 1:51*pm, aem > wrote:
> >> On Apr 12, 10:28 am, Cindy Hamilton >
> >> wrote:
>
> >> > On Apr 12, 12:35 pm, aem > wrote:
>
> >> > > When you buy in Vegas, be willing to pay the higher price for wild-
> >> > > caught salmon. *It is superior in every way.
>
> >> > "Every" way? *I beg to differ. *I recognize that it is more healthful,
> >> > and
> >> > better for the envirohnment, but I don't like the taste of it. *I
> >> > prefer the milder
> >> > taste of farmed salmon.
>
> >> You may be right that the farmed stuff tastes "milder." *I haven't had
> >> it for years, since they reported about how the farms really work. *We
> >> know that the farmed fish can't get as much exercise and aren't
> >> exposed to the colder, deeper waters so it figures they won't grow and
> >> develop the same way. *But I grew up catching and cooking the wild
> >> fish so the thought of something "milder" just doesn't appeal. * *-aem
>
> >I'm from the Midwest. *Many Midwesterners won't eat fish at all,
> >because
> >it's too, you know, fishy.
>
> I think you must mean salt-water fish, not fresh-water fish.
>
> I'm from the midwest. Fresh-water fish (trout, bass) were very
> popular.
>
> And in my experience, those who eschew fish because it's too "fishy"
> are preparing it wrong and/or using fish that are not fresh.

There are people who won't eat any fish. Not salt water. Not fresh
water. Not prepared in anyway. They just don't like it. I know
two of them in my teeny-tiny circle of foodie friends. Not a
statistical sampling by any means, but there it is.

I didn't say "fishy" to indicate unfresh fish. I used it to indicate
that they don't like the taste of fish because it tastes like fish.

There are fewer now than there used to be, but I'd say the incidence
of fish-haters in the Midwest is higher than elsewhere.

Cindy Hamilton

On Mon, 12 Apr 2010 17:17:41 -0700, Prof Wonmug > wrote:

>On Mon, 12 Apr 2010 12:35:49 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>On Apr 12, 1:51*pm, aem > wrote:
>>> On Apr 12, 10:28 am, Cindy Hamilton >
>>> wrote:
>>>
>>> > On Apr 12, 12:35 pm, aem > wrote:
>>>
>>> > > When you buy in Vegas, be willing to pay the higher price for wild-
>>> > > caught salmon. *It is superior in every way.
>>>
>>> > "Every" way? *I beg to differ. *I recognize that it is more healthful,
>>> > and
>>> > better for the envirohnment, but I don't like the taste of it. *I
>>> > prefer the milder
>>> > taste of farmed salmon.
>>>
>>> You may be right that the farmed stuff tastes "milder." *I haven't had
>>> it for years, since they reported about how the farms really work. *We
>>> know that the farmed fish can't get as much exercise and aren't
>>> exposed to the colder, deeper waters so it figures they won't grow and
>>> develop the same way. *But I grew up catching and cooking the wild
>>> fish so the thought of something "milder" just doesn't appeal. * *-aem
>>
>>I'm from the Midwest. Many Midwesterners won't eat fish at all,
>>because
>>it's too, you know, fishy.
>
>I think you must mean salt-water fish, not fresh-water fish.


Fresh water fish goes off twice as quickly as seafood... sea water is
an excellent bacteriostat. Folks who bathe regularly in sea water are
less likely to contract many diseases as those who bathe in fresh
water and pools contract.

On Apr 12, 10:28*am, Cindy Hamilton >
wrote:

but I don't like the taste of it. I prefer the milder taste of farmed
salmon.

--------------

One of the things I learned about wild salmon is that if you brine it
for a bit while you are setting up to
cook dinner it makes a world of difference. Just mix a little salt
in water and soak the salmon for a bit.
Then rinse, pat dry and season and cook as you would normally.
Salmon has a wonderfully rich taste
but it can be a bit 'fishy' to some. Soaking it in salt water
completely takes the fishy taste away and
firms up the flesh.

Try it even with the farmed salmon. It will make a difference.

On Apr 12, 9:44*pm, Omelet > wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > I
> > prefer the milder
> > taste of farmed salmon.
>
> > De gustibus non disputandum.
>
> > Cindy Hamilton
>
> Ditto. *I find wild salmon to be a bit too strong in flavor. *Harsh even.
> --
> Peace! Om
>

I only like wild salmon, mostly because of problems with bacteria in
the farm-raised stuff.

N.

Nancy2 wrote on Tue, 13 Apr 2010 09:17:35 -0700 (PDT):

> On Apr 12, 9:44 pm, Omelet > wrote:
>> In article
>>
>> .com>, Cindy Hamilton > wrote:
>>
> >> I
> >> prefer the milder
> >> taste of farmed salmon.
>>
> >> De gustibus non disputandum.
>>
> >> Cindy Hamilton
>>
>> Ditto. I find wild salmon to be a bit too strong in flavor.
>> Harsh even. -- Peace! Om
>>
> I only like wild salmon, mostly because of problems with
> bacteria in the farm-raised stuff.

I am in the wild-caught camp both for reasons of taste and contamination
by fish farms but anyway, I regard the description "mild" to damn most
foods. Mild cheddar cheese is not worth the trouble.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Apr 13, 12:27*pm, "James Silverton" >
wrote:
> *Nancy2 *wrote *on Tue, 13 Apr 2010 09:17:35 -0700 (PDT):
>
>
>
>
>
> > On Apr 12, 9:44 pm, Omelet > wrote:
> >> In article
> >>
> >> .com>, *Cindy Hamilton > wrote:
>
> > >> I
> > >> prefer the milder
> > >> taste of farmed salmon.
>
> > >> De gustibus non disputandum.
>
> > >> Cindy Hamilton
>
> >> Ditto. *I find wild salmon to be a bit too strong in flavor.
> >> *Harsh even. -- Peace! Om
>
> > I only like wild salmon, mostly because of problems with
> > bacteria in the farm-raised stuff.
>
> I am in the wild-caught camp both for reasons of taste and contamination
> by fish farms but anyway, I regard the description "mild" to damn most
> foods. Mild cheddar cheese is not worth the trouble.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not- Hide quoted text -
>
> - Show quoted text -

You are right about the cheese - sharp or extra sharp for me.

N.

On Apr 15, 12:59*pm, Ranée at Arabian Knits >
wrote:
> In article
> >,
> *Cindy Hamilton > wrote:
>
> > "Every" way? *I beg to differ. *I recognize that it is more healthful,
> > and
> > better for the envirohnment, but I don't like the taste of it. *I
> > prefer the milder
> > taste of farmed salmon.
>
> * *To me, that seems like you don't like the taste of salmon, then. *
> It's like people who drink white zinfandel because they don't really
> like wine. *Why drink wine at that point?

I Like The Taste Of Farmed Salmon. I suppose if there were a
wild-caught fish that tasted like farmed salmon, I'd like that,
too.

Cindy Hamilton

On Thu, 15 Apr 2010 12:52:37 -0500, Andy wrote:

> I must add that I don't support or agree with their political positions.
>
> Andy
> Last of the non-treehuggers

i didn't know salmon had political positions.

blake

blake wrote:

> i didn't know salmon had political positions.

They're staunch supporters of Orrin Hatchery.

Bob

On Fri, 16 Apr 2010 23:00:58 -0500, Andy > wrote:

>I kill birds for a living.
>
>Or pick tem up when they fly into mirrored windows.
>
>"They are the enemy and they are us"
>--Pogo and Walt Kelly

Yeah, and you're an idiot. If you're going to quote, get it right.
Mangled quotes make you look like a pretentious idiot.

On Fri, 16 Apr 2010 19:23:18 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>> i didn't know salmon had political positions.
>
> They're staunch supporters of Orrin Hatchery.
>
> Bob

in that case, **** 'em.

your pal,
blake

On Fri, 16 Apr 2010 22:43:34 -0500, Andy wrote:

> "Bob Terwilliger" > wrote:
>
>> blake wrote:
>>
>>> i didn't know salmon had political positions.
>>
>> They're staunch supporters of Orrin Hatchery.
>>
>> Bob
>
> Bob,
>
> I'm not familiar with who that is and don't think I want to be.
>
> Best,
>
> Andy

just who the **** *are* you familiar with? i suppose there's Lee Ann, but
i'm thinking you'll never be truly familiar with her.

blake

On Fri, 16 Apr 2010 21:56:19 -0700, Nucular Reaction wrote:

> On Fri, 16 Apr 2010 23:00:58 -0500, Andy > wrote:
>
>>I kill birds for a living.
>>
>>Or pick tem up when they fly into mirrored windows.
>>
>>"They are the enemy and they are us"
>>--Pogo and Walt Kelly
>
> Yeah, and you're an idiot. If you're going to quote, get it right.
> Mangled quotes make you look like a pretentious idiot.

nope, just an idiot. andy is well-qualified for that position.

your pal,
blake