Unlike meat, they require short cooking times at a high temperature. Most people actually over-cook fish at home, and find that the fish is dry and tasteless. Best bet is to either poach the seafood or wrap the fish in aluminum foil that has been coated with olive oil on the inside, fold over loosely, forming a tent, then cook in the oven broiler or on a BBQ. When fish cooks, the proteins denature or unwind, then reattach to each other; as a result, the cooking process squeezes out water and the molecules shrink, pressing closer together.
Because fish have very little connective tissue and fat, the flesh is quite delicate when cooked, so go easy with the spices and sauces. Best bet is marinating, which adds both flavor and moisture to the fish, but marinating should be very brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even the richer flesh of salmon and tuna should only be marinated for about an hour.
Beware the labels: Organic seafood! Don't be fooled. There is no such thing. The USDA has not issued regulations on organic seafood. You will wind up paying 30 percent to 50 percent more, and get ripped off. Is fish safe? The question of whether to buy Wild or Farm Raised fish has made the headlines, and there is unfortunately not a standard answer across all species. Hookin'up Well-Known Member. SpringVelocity Well-Known Member.
I don't have any of this at all. If I freeze I put fish in not wet, and I saran wrap them, and then freeze. If you don't do that the regular food savors I find are not any good. I am going to get a chamber sealer eventually but that is my work around now Fish is never mushy, and with the extra saran wrap it has made a huge difference.
Hookin'up said:. Click to expand Prawn Star Active Member. I don't rinse with water. I pat the fillet down with paper towel to clean off any blood then wrap in saran wrap, freeze then vac pack.
I have eaten fish that was a year old and it was still good but obviously not as good as fresh. I'll take a spring that's been frozen for a year over a "fresh" farm raised salmon any day. I find that if your fish is sitting in water at all after you clean it, you could experience mushy fish.. I would say that is what happened.. Tips Up Well-Known Member. Sounds like the fish was ruined in transport.
If you packed the cooler with ice and some melted, leaving the fish in water melted ice , the meat was ruined. Gotta drain the cooler and keep cold on ice without the flesh soaking in water. Unfortunately the fish is toast. You may try smoking it to salvage something. Happens to a lot of people. Fish skin has a tendency to stick so this is a time when you want to opt for a nonstick pan rather than cast iron.
Overcooked salmon is truly the worst and unfortunately it happens way more often than we'd like to admit. Usually this is a result of the fish being left in the oven or on the stovetop for far too long.
Fear not, though, there is a simple way to ensure that your salmon comes out perfect every time. Begin by cooking the fish skin side down on your stovetop over medium to medium-high heat until the skin gets crispy five to seven minutes. Once you've achieved this, turn the heat down to low and very carefully flip the fish to let it finish cooking for just a few seconds on the other side.
By cooking the salmon for the majority of the time skin side down, your fillet will remain moist and tender as the majority of the direct heat is focused on the more insulated side of the fish, which includes both the skin and a layer of protected fat. So you have leftover salmon from last night? Well lucky you. Now, before you go nuking it in the microwave, please reconsider.
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