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Old 08-04-2007, 07:09 PM   #11
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Old 08-05-2007, 01:22 AM   #12
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115 degrees is well above the 34 or 35 of suschimi. Yes there are some concerns with too low a temp with some fish.

There are some fish that may have parisites like the occasional wormy Halibut caught in inland waters. These should never be commercially caught fish because they are not caught in commericial areas.

To kill those parasites the fish is brought down to 32 and held there a day or so. I've never actually done this except with Tuna caught real close to shore in Costa Rica and then only because we made ceveche out of it rather than heat cooking.

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Old 08-05-2007, 02:05 PM   #13
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Overcooked Salmon is so very sad! It was salmon, however, that finally allowed me to demonstrate "carry-over cooking" to my DH! My advice is to take it early, tent it, and let it finish for 10 minutes. The fish will be juicy and just right!
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Old 08-18-2007, 01:10 AM   #14
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Wait a second, are we talking about the oven temperature to bake the salmon? 'Cause I always set it to 400 F.
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Old 08-18-2007, 09:00 AM   #15
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Actually, we're talking about the internal temperasture of the fish. I use a 400 F oven too.
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Old 08-18-2007, 03:43 PM   #16
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If you're cooking your salmon to medium rare, there's actually no need to finish it in the oven. Heat the oil in a pan until smoking on medium high, add the salmon, and then turn the heat down to medium after about 1 minute. For the average fillet thickness (not steak cut), it will only take 3-4 minutes on the first side and then 2 minutes on the second. Hopefully you're using wild salmon. Whatever you do, don't use the farm raised ones.

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