Vacuum Sealed Pre-Seasoned Fish Fillets NOT Scaled

[Food001]

Came across this beautiful salmon fillet that was vacuum sealed with a covering of all these herbs and spices. Thought perfect for Sous Vide, so purchased. When we started to enjoy this mouth watering feast, we were getting what we thought were pieces of hard thin plastic.
Maybe the plastic packaging was breaking down from the low temperature water bath?
Maybe the water got hotter than we intended?
NO, actually, the skin on this fillet had never been scaled.
There were a few bones, and the packaging warned about that; but there was no warning about the skin not being scaled.
How common is it for vacuum sealed pre-seasoned fish fillets to be sold with skin NOT scaled?
Thanks

[taxlady]

Welcome to Discuss Cooking, Food001. I have no idea. It sounds wrong.

I don't like cooked salmon. I only buy cold smoked salmon or frozen salmon that I make into gravad laks.

[ScottinPollock]

Originally Posted by taxlady

I don't like cooked salmon

So sorry you'll be missing out on my Honey Garlic Salmon. )c:

[dragnlaw]

Was your fork cutting thru the skin while taking a mouthful and you didn't realize?

I personally don't like or eat the skin but usually cook my salmon with it on. It always lifts on nicely to serve.

Only time I remove it ahead of cooking is if I'm encasing it in pastry.

ps
and Welcome to DC!

[Food001]

Thanks all for the replies and welcome.

Originally Posted by dragnlaw

Was your fork cutting thru the skin while taking a mouthful and you didn't realize?

I did realize it since I was looking forward to its lovely fattiness. And assumed it was edible since to me that is as good as if not better than the meat. Bought it more for the omega 3s than the meat.

The skin of a salmon contains the highest concentration of omega-3 fatty acids on the fish.

via https://www.healthline.com/health/salmon-skin#health-benefits

[taxlady]

Originally Posted by ScottinPollock

So sorry you'll be missing out on my Honey Garlic Salmon. )c:

More for you.

I quit eating cooked salmon when I gagged on it.

[pepperhead212]

Welcome to the forum!

I have had this happen a couple of times, but now I just check it, before leaving the skin on. I haven't cooked it in the sous vide yet, so I have always been able to check it, but I'll be sure to check, when I do try it this way, or maybe just waste the vacuum bag, then put it in one of mine. I'd probably want to season it, anyway.

[taxlady]

I can sort of understand leaving the scales on, if the fish isn't seasoned. Does the seasoning even get to the fish when it's on the scales? I doubt it.

[jennyema]

Vacuum sealed and preseasoned fish or chicken is a tactic to get rid of stuff that’s going bad.

Never buy fish that you can’t smell before you buy. Particularly since you are in Iowa.

[Food001]

Originally Posted by jennyema

Vacuum sealed and preseasoned fish or chicken is a tactic to get rid of stuff that’s going bad.

Never buy fish that you can’t smell before you buy. Particularly since you are in Iowa.

Very solid advice.
I usually stay away from any kind of value added nonsense and go as natural as possible – especially when buying something ‘as healthy’ to begin with;
But the combination of herbs and spices looked so beautiful.
And then smelled so awesome when I slid the cooler door open.
…they had me hooked.

The few bones were a bit of a hassle, but the scales were totally disgusting.
The label did bother to mention the bones, but said nothing about the scales on what in my opinion is the tastiest part of the fish.

I’m sure they increased their sales by saying nothing about the scales, or about discarding the skin.
$8.99 / lb.
Do you all think it is fair to ask for refund???

Also, label ingredients include “Atlantic Salmon (color added)”, but label next to price states
### No Artificial Flavors ### No Certified Synthetic Colors ###.
So apparently colors were added, but they were not “Certified Synthetic” – good to know -)

[pepperhead212]

Food001 I think those "certified synthetic colors" refer to flavors that have been proven to be safe - unlike things like red dye #40, that has countless side effects, yet is still used in many things. And since that was Atlantic Salmon, it was definitely colored if it was red! They are naturally sort of a light pinkish color. And I'm sure it was farmed, too - they feed them foods to make the flesh red from a young age. These aren't necessarily bad items - things like carotene, and other natural colors, that build up in the flesh of the fish.

If I were you, I'd at least go to the seafood manager, or the store manager, if there's no actual seafood manager, and tell them about what you got with that fish and ask if this is a common problem with the salmon there. Often, to keep customers happy, and coming back, they will offer you something in return! Of course, some aren't this nice, but most want to keep your business.

[taxlady]

Unless fish is caught near where I live, I want it frozen, not fresh. I want it to have been frozen on the shipping boat or close to where the boat unloads those fish.

[taxlady]

I only buy fresh fish that is caught near where I'm buying it. Otherwise, I want it frozen, preferably on the fishing vessel, but otherwise frozen near where the fishing vessel unloads those fish.