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Old 05-16-2006, 02:44 AM   #11
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A good quality fresh fish with a naturally high fat content (i.e. tuna, salmon, yellowtail , etc.) does not need salt to bring out the natural flavors. If the fish is of good quality then it doesn't even need wasabi, soy sauce, or other accompaniments that one usually gets with raw fish. But if you cook that same fish, or any other fresh fish, you need salt to bring out the flavor. If not, you end up with a piece of food that is severely lacking in taste.
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Old 05-16-2006, 09:07 AM   #12
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salt freak here...not in the amount( I don't cover food in salt) but in its proper use and variety of salts. Amazing what a few crystals of grey salt will do to a salad or piece of fish! That orange or pink salt from hawaii or utah...delicate, bright, essential to vegetables just roasted.
I used to believe that salt was salt...and it is. but shape and quality do influence subtle variations.

hey, play with your food!

yes, I salt fish
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Old 05-16-2006, 10:28 AM   #13
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I season my fish lightly with salt before cooking. A little goes a long way, though, as fish does have a delicate flavor.
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Old 05-16-2006, 11:03 AM   #14
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Cooking/eating fish without salt, in my opinion, is like smelling the roses while you wearing a gas mask.
How much salt you'd use is up to your taste, and if you do not like salt then the original question is absurd, but if you do like it, then not adding the salt is absurd.
For me personally, I do not know why this is, I use more salt pound per pound of fish versus meat, or vegetables.
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Old 05-16-2006, 11:18 AM   #15
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I rarely, if ever, use salt in my cooking for health reasons - prefering to add it afterwards if required. That said, I do have to admit that many sal****er fish varieties definitely don't require salt, at least not to my taste, although I don't find that true with freshwater fish, which seem to definitely be bland without it.

I also don't use salt in shellfish dishes for the same reason.

*Edited to add - why the heck does my term "sal****er" above come out in asterisks? Is the term "sal****er" profane in some way? Geez Louise - " SALT WATER".
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Old 05-16-2006, 03:54 PM   #16
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Too late RDG, Ive already scheduled a check up with my mental health provider to determine how far back my fear of salt/fish goes back. Probably goes back to my mother who fed me salty fish....
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Old 05-16-2006, 03:58 PM   #17
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Actually I do like salt, but I find I use it vary sparingly on the table. I cook with it of course, possibly in the proper amount, but then again I havent checked my medication levels lately.

And I love the other saltier accompaniments from around the world: Fish paste, anchovy paste, olives, capers, black bean paste. All that stuff...
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Old 05-16-2006, 04:16 PM   #18
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Another anchovy lover here!!!!
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Old 05-16-2006, 04:38 PM   #19
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Quote:
Originally Posted by BreezyCooking
Another anchovy lover here!!!!
...bread, butter, and anchovies.....
....oil, anchovies and truffles......
....lemon skin, anchovies and parsley....(on meat)...

................ ...I'm hungry..............
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Old 05-16-2006, 04:42 PM   #20
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[quote=RDG....lemon skin, anchovies and parsley....(on meat)...[/quote]

this is gremolata, no?
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