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I've noticed that when baking salmon, sometimes the resulting salmon is sort of crumbly, coming apart in smaller flakes, and other times it comes apart more in thick "slices" that separate neatly from each other. Does anyone know if this is a consequence of how long it's been cooked, or the quality/cut of the salmon? Because I feel like the salmon I purchase tends to be around the same size and, within a minute, cooked at the same degree and heat every time.
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Feb 22, 2024 23:49
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| # ? Jun 9, 2024 15:16 |
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PurpleXVI posted:I've noticed that when baking salmon, sometimes the resulting salmon is sort of crumbly, coming apart in smaller flakes, and other times it comes apart more in thick "slices" that separate neatly from each other. The texture of fish changes based on age, diet, processing, etc. Not just the cooking method. Salmon can be wild caught or captive bred. You're not wrong that you're sometimes getting a different product sometimes. There are a LOT of factors in play. Salmon really needs to be harvested when it's juuuuuust riiiiight and figuring out when that is for a given population is the work of someone far more into salmon than I.
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Feb 23, 2024 00:04
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I've found that a big difference, anecdotally, is wild vs farmed. I feel like I've definitely gotten "crumbly" salmon more often from farmed rather than wild. Although I hardly ever buy farmed anyway. I basically don't buy salmon unless it's wild caught sockeye, fresh and in-season.
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Feb 23, 2024 01:26
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Previously frozen, as well? Fresh tend to be distinguishably less, well, mushy at any given temperature. e: Also depends on method used, fish quality etc. fully aware sashimi grade stuff does fine Kalsco fucked around with this message at 03:48 on Feb 23, 2024 |
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Feb 23, 2024 03:45
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I believe there is a major difference in the texture between farmed and wild salmon, with farmed having much more fat leading to a softer mouthfeel overall.
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Feb 23, 2024 16:47
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I have been in the aquarium hobby off and on for about 37ish years. Taste tested a lot of fish food. Seen reports from people who have attempted to eat aquarium fish. Fish tastes like what they eat and the big bags of crap food sold for farm/pond fish are gross. Smelly in a bad way, super greasy, etc. I can't eat farmed fish without tasting fish food. Most people will not have that mental block.
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Feb 23, 2024 17:14
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Desert Bus posted:Taste tested a lot of fish food.
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Feb 23, 2024 17:20
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This is unfortunately true of almost every thing you can eat. Anything allowed to grow at its own pace with positive human regard for the end result is essentially a completely different food from whatever happens at the other end of the bell curve.
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Feb 23, 2024 17:24
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mystes posted:what I have a whole drawer of random fish foods and by taste testing them I can fulfill my autistic impulse to taste things. Also it gives me a better handle on what my fish like and don't like so I can more better buy good food for them. All of it is super gross but pond/farm food is way worse than stuff made for aquarium fish.
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Feb 23, 2024 17:27
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On the whole ,that makes sense, as people are _much_ more likely to taste aquarium fish food. As such, there's a vested interest in making most pet food the "Okay, I could eat that, maybe." flavor for humans. Fish that are food, not friends, they get what's economical.
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Feb 23, 2024 21:25
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The advice I got when living on Canada's West coast was to pick salmon based on how fat they are right at the tail end - apparently that's a good sign that they are healthy and well-fed . It's worked out well for me. It's hard to get fresh salmon where I live now though, and yes sometimes it's crumbly.
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Feb 23, 2024 22:08
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Fruits of the sea posted:The advice I got when living on Canada's West coast was to pick salmon based on how fat they are right at the tail end - apparently that's a good sign that they are healthy and well-fed . I feel for you. I recently moved from South Florida to Pennsylvania and have a devil of a time finding good fish. I can find fresh Mahi and sometimes grouper, but snapper and corvina are tough to track down.
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Feb 23, 2024 22:14
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The worst part is that I live on the coast in Scandinavia. In theory we should get excellent fish, including salmon! But it's all shipped to Southern Europe and what's left is sold at a crazy mark-up. On the plus side, it's still possible to get excellent flounder and cod.
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Feb 23, 2024 22:17
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Along those lines then, I'm not a huge fish guy. I eat cod regularly, used to do tilapia on the regular when it was cheaper, and really liked halibut as a kid. I like tuna, but almost exclusively in tuna salad or sushi. I've not had any good cooked tuna dishes. (Yes, I know canned tuna is not raw). I hate salmon in almost any form, but enjoy it smoked every now and again. So, I'm taking a trip to Florida and the gulf coast in a few weeks, and I'm going to be eating at restaurants for the whole week. What are some good different fish to try? I'm willing to try whatever (no shellfish though, allergic).
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Feb 23, 2024 22:47
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swickles posted:I feel for you. I recently moved from South Florida to Pennsylvania and have a devil of a time finding good fish. I can find fresh Mahi and sometimes grouper, but snapper and corvina are tough to track down. The fish selection is indeed dire, but you might be able to find rainbow trout at farmers markets or supermarkets if you're lucky. That tends to be pretty good.
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Feb 23, 2024 22:58
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CzarChasm posted:Along those lines then, I'm not a huge fish guy. I eat cod regularly, used to do tilapia on the regular when it was cheaper, and really liked halibut as a kid. I like tuna, but almost exclusively in tuna salad or sushi. I've not had any good cooked tuna dishes. (Yes, I know canned tuna is not raw). I hate salmon in almost any form, but enjoy it smoked every now and again. Hogfish or Hog Snapper is delicious. They are harder to catch (at least commercially) because they have to be speared, so you only really see them in warm coastal areas.
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Feb 23, 2024 23:06
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I 11/10 love pompano, and Florida is where you can catch it. But it is pretty flavored (deliciously) so I dont know if youre going to love it
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Feb 23, 2024 23:36
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i like nice words
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Pompano, grouper and snapper are your best bets
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Feb 23, 2024 23:54
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Fruits of the sea posted:The worst part is that I live on the coast in Scandinavia. In theory we should get excellent fish, including salmon! But it's all shipped to Southern Europe and what's left is sold at a crazy mark-up. I have a friend who lives in New Zealand, who routinely complains about how horribly expensive beef and lamb are, despite the huge quantities of those meats that NZ exports to other countries. You'd think it'd be cheaper close to the source, but no.
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Feb 24, 2024 00:30
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Wait until you find out about the Irish famine (they actually produced a totally sufficient amount of food, they just had to export it)
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Feb 24, 2024 00:36
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TooMuchAbstraction posted:I have a friend who lives in New Zealand, who routinely complains about how horribly expensive beef and lamb are, despite the huge quantities of those meats that NZ exports to other countries. You'd think it'd be cheaper close to the source, but no. Yeah when I was in Australia they said all the good stuff was getting shuffled off to Japan They did have decent steaks locally though
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Feb 24, 2024 00:55
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Split dried fava beans? Last week I made a cold farro salad with tomatoes, cucumber, feta, and a chimichurri dressing. It was a hit with the family. This week I'm a little short on farro, but I have a 1 pound bag of split dried fava beans. So I'm going to make the same dish with a 50/50 mix of farro and fava. How do I prepare the split fava beans? Soak and boil like any other beans? Other uses for split dried fava? I plan to use some to make falafel and hummus (I'm told you can sub garbanzos with fava). What else can I do?
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Feb 24, 2024 15:33
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Bagheera posted:Split dried fava beans? Serve them with liver, and a nice Chianti.
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Feb 24, 2024 16:03
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Bagheera posted:Split dried fava beans? Ful Medames
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Feb 24, 2024 17:07
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I made a really tasty dish with bellsprouts, onions and a smoked kielbasa with kosciusko mustard sprinkled through. Any ideas on what else to add next time and/or carbs to eat with it?
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Feb 24, 2024 17:48
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DildenAnders posted:bellsprouts wgat
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Feb 24, 2024 18:06
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Soul Dentist posted:wgat well, when a bell pepper and a brussel sprout love each other very much
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Feb 24, 2024 18:15
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In trying to google it I did learn that Bellsprout has Pokedex № 69
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Feb 24, 2024 18:21
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Doom Rooster posted:Serve them with liver, and a nice Chianti. I like how the people who only watched the lovely movie out themselves. I ate his liver with some fava beans and a big Amarone.
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Feb 24, 2024 18:42
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Liver, wine, and beans would all be big no no foods for someone on MAOI's as Hannibal likely was, given the state of psychiatry at the time. Him describing this meal is him telling Clarice that he's off his meds.
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Feb 24, 2024 18:45
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Soul Dentist posted:wgat *Brussel sprouts, I am replaying Pokemon Crystal so had Bellsprout on the brain. Which leads me to another question... Would it be vegan to eat a Bellsprout?
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Feb 24, 2024 18:59
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DildenAnders posted:*Brussel sprouts, I am replaying Pokemon Crystal so had Bellsprout on the brain. Only if it agreed to it first or if you found it already dead.
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Feb 24, 2024 19:01
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This is perhaps a tangentially cooking-related question but I have a pot outside that was shared very happily by Rosemary, Thyme, and Sage plants last year. My understanding is these are plants that will come back annually (I'm in the upper-midwest US so they are quite dormant currently), and I'm wondering if anyone has pointers for how to trim them down to prepare them for Spring. I probably want to encourage more tender new growth rather than whatever the plant naturally wants to do right? The Rosemary in particular grew very heartily and is quite woody at the base. I know very little about taking care of cooking herbs or plants in general.
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Feb 24, 2024 20:31
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They're weeds. Occasionally one won't come back. Generally, for your bug friends, trim down your plants after like a solid good week of weather.
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Feb 24, 2024 20:32
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Rosemary is hard to kill, even in the midwest. Thyme likes sunshine, and sage is the fussiest about its moisture.
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Feb 24, 2024 20:35
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Desert Bus posted:Liver, wine, and beans would all be big no no foods for someone on MAOI's as Hannibal likely was, given the state of psychiatry at the time. Him describing this meal is him telling Clarice that he's off his meds. Lecter is off his allopurinol again!
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Feb 24, 2024 20:55
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DildenAnders posted:I made a really tasty dish with bellsprouts, onions and a smoked kielbasa with kosciusko mustard sprinkled through. The farro salad posted above your question sounds good. A warm potato salad in the German fashion also would be good
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Feb 24, 2024 20:57
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DildenAnders posted:*Brussel sprouts BRUSSELS sprouts.
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Feb 24, 2024 23:55
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I love some well prepared brusseled sprouts.
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Feb 25, 2024 00:00
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Accipiter posted:BRUSSELS sprouts. **Bellsprouts
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Feb 25, 2024 01:11
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