"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-04-2007, 08:09 PM   #11
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Perfection for me is 135 to 140* Never higher.
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-05-2007, 02:22 AM   #12
Senior Cook
 
Join Date: Mar 2004
Location: Seattle
Posts: 246
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.
__________________

__________________
May you eat well,
Robert
Robt is offline   Reply With Quote
Old 08-05-2007, 03:05 PM   #13
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
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!
__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 08-18-2007, 02:10 AM   #14
Cook
 
Easton's Avatar
 
Join Date: Dec 2006
Location: Chicago
Posts: 66
Wait a second, are we talking about the oven temperature to bake the salmon? 'Cause I always set it to 400 F.
__________________
Easton is offline   Reply With Quote
Old 08-18-2007, 10:00 AM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,406
Actually, we're talking about the internal temperasture of the fish. I use a 400 F oven too.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-18-2007, 04:43 PM   #16
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
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.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.