My salmon ended up white and fishy tasting…?!

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BurnsWater

Senior Cook
Joined
Apr 6, 2021
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100
Location
San Diego
This is what we got:

Aqua Star Wild Pacific Salmon Whole Skin on Fillet

It does specify on the package that it's wild CAUGHT. Unfortunately, being new to cooking frozen salmon, we didn't realize that we should've either taken it out of the pouches or perforated the pouches to defrost it, which I've read can be a cause of fishy taste; has anyone experienced that? The salmon started out pale pink, and ended up kind of a beige white, all the way through to the center. I'm not talking about albumin, of which there was little or none, I'm talking about the color of the meat itself. The pieces were cooked to 120°-125° as recommended by chefs, rather than 145° as recommended by the USDA, and were moist, but there was no translucency at the center, so could they still have been over-cooked somehow?

I coated the pieces with a mixture of Worcestershire sauce, soy sauce, rice vinegar and ginger before cooking; could not having added any fat, I've read that mayonnaise is common, to the surface have caused either the odd color or the fishy taste?

Another possible source of the problem was that, because our range is dead, the pieces were either cooked in the microwave, or the toaster oven, or a combination. There are plenty of posts online raving about how great salmon is cooked by these methods, yes, including the microwave, so it should've been fine… but I'm suspicious because the results were so unhappy-making. It wasn't just the color of the pieces, and it wasn't even just that there was a fishy taste, but the pieces didn't even taste like salmon, in other words it didn't taste like salmon but fishier, it just tasted like some random fishy fish. I know, that makes it sound like they're pawning something else off as salmon, but this brand gets good reviews, so that at least seems unlikely…?

Anyways, I'm open to any ideas about how to get these frozen salmon fillets to end up an appropriate color and flavor; this has been kind of an expensive problem!
 
My first question is ... are you sure the package containing the salmon was not perforated anywhere?
Your whole description, to me, sounds like freezer burn. Only one point leads to oppose that is you say it was moist.
I've cooked that brand many times and have never had that experience. Nor do I believe does micro-wave and toaster oven have anything to do with it as that is all I have and use.

Hopefully someone with more expertise will be able to answer.
 
Yeah, the fish industry can be difficult to navigate as a consumer, lots of bait and stitch going on and other problems. I suspect it might have been a species of salmon that are pretty pale to begin with and can appear to have very little pigment after cooking and "pink salmon" comes to mind, maybe that's what you got if they didn't actually specify. Personally I don't buy frozen or previously frozen fish, especially salmon but I have on occasion, and fresh allows you to look and smell before you lay down your cash.

Personally I've only dealt with 2 fish mongers my whole life, both have meticulous reputations as the best of the best, but it's not cheap. I would chalk it up to experience and move on. :)
 
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I’m the same as @pictonguy. I always buy fish from my fishmonger with whom I have been working with for decades. I trust him implicitly. Standing at the counter and pointing out which particular pieces I want, being guided to the best specials he has in, knowing that he has never steered me wrong - it’s a great relationship to have.
It sounds to me like perhaps the fish wasn’t really fresh when it was frozen - the fishy smell is often a sign that the product might not have been the best when packaged. It also seems like you might not have received the right kind of fish as advertised. As @pictonguy says, there is a LOT of bait and switch in the industry. Many less scrupulous vendors rely on you not really knowing what you’re buying.
 
I'm not familiar with the Aqua Star brand. Could be you just got a piece of bad or older fish that sat around for too long.

I buy all my fish from a CSA out of Sitka, Alaska. Being that I live in the US Midwest, and nowhere near Alaska, ALL the fish I buy comes frozen. But the company I buy from seems very particular and I've never once received salmon that was even remotely "fishy" tasting. I can't say the same for some of the "bottom feeder" varieties, such as rockfish. But I typically relegate those cuts to strongly flavored stews or curries.

With frozen filets of salmon, I don't usually thaw in the fridge. I take it right out of the freezer and run the package under cold water for a few minutes until it feels pliable in my hand. That's all it really takes. Then I remove it from the package, yank the pin bones (if any) and pop it in the oven at 425° F (220° C) for 8-10 minutes. Sometimes I brush a little glaze on it, but I generally try to keep it very simple.

I showed this trick to my son-in-law recently and he proclaimed it the best salmon he's ever eaten.

Honestly, a fish filet is one of the easiest things you can cook. My best advice is not to overcook it or let it sit in the fridge for too long before using it.
 
fwiw - I have seen written . . . frozen fish should be removed from any vacuum sealed package to thaw, as leaving them in the package risks bacterial/botulism development . . . many apparent "expert" sites carry that info.

"Aqua Star Wild Pacific Salmon"
Pacific salmon is a defined term, from WWF
"Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon."

and indeed, pink salmon can be very pale - acids ala soy, vinegar, W-sauce will turn salmon near white - happens to me with sockeye, I get 'stripes' where the lemon juice sat . . .

as for the fishy taste . . . if it didn't come from the marinade, , , , that would fall in the 'not a good thing' category....
 
Unfortunately fish is one of the few things I have found that don't last forever in a home freezer. And as much as I would like to buy fresh from a fish monger that is not always a choice. One buys what one can get.
I've bought Aqua Star products numerous times and they've all been fine.
I've also defrosted in the vacuum packed bag with cold water in a bowl often. So fast, of course it depends on thickness, but it's in the pan (or wherever) within 30 minutes.
 
fwiw - I have seen written . . . frozen fish should be removed from any vacuum sealed package to thaw, as leaving them in the package risks bacterial/botulism development . . . many apparent "expert" sites carry that info.

"Aqua Star Wild Pacific Salmon"
Pacific salmon is a defined term, from WWF
"Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon."

and indeed, pink salmon can be very pale - acids ala soy, vinegar, W-sauce will turn salmon near white - happens to me with sockeye, I get 'stripes' where the lemon juice sat . . .

as for the fishy taste . . . if it didn't come from the marinade, , , , that would fall in the 'not a good thing' category....
Chum salmon that is another that can be very pale, more so than even pink. Personally I only consume wild pacific salmon and if I can get king salmon, I'll buy that otherwise it's generally coho. Not interested in Atlantic salmon at all.
 
Chum salmon that is another that can be very pale, more so than even pink. Personally I only consume wild pacific salmon and if I can get king salmon, I'll buy that otherwise it's generally coho. Not interested in Atlantic salmon at all.
Just for those that don't know, Chum salmon is sometimes labeled as Keta. I suspect to gloss over the connotation that chum = bait. Not my favorite species, I find it to be kind of bland on its own, although it makes decent salmon patties.

In addition to the varieties you mention, I like sockeye as well.
 
Sockeye salmon is also known as red salmon, blueback salmon, and kokanee salmon:

  • Red salmon: Sockeye salmon is known as red salmon because of its vibrant red flesh.

  • Blueback salmon: Sockeye salmon is known as blueback salmon because of its iridescent silver flanks, white belly, and metallic green-blue top when in the ocean.

  • Kokanee salmon: Sockeye salmon that do not migrate to the ocean and live their entire lives in freshwater systems are known as kokanee salmon.
compliments of our local AI
 
My first question is ... are you sure the package containing the salmon was not perforated anywhere?
Your whole description, to me, sounds like freezer burn. Only one point leads to oppose that is you say it was moist.
I've cooked that brand many times and have never had that experience. Nor do I believe does micro-wave and toaster oven have anything to do with it as that is all I have and use.

Hopefully someone with more expertise will be able to answer.
Any package of anything could have a perforation too tiny to notice, I guess, but these were fillets in TWO different packages, and they went directly from the store to thawing in the refrigerator, so…?
 
Any package of anything could have a perforation too tiny to notice, I guess, but these were fillets in TWO different packages, and they went directly from the store to thawing in the refrigerator, so…?
If you've had consistently bad luck with this particular brand, maybe it's time to switch to another.

Does it say on the package what species it is?
 
I’m the same as @pictonguy. I always buy fish from my fishmonger with whom I have been working with for decades. I trust him implicitly. Standing at the counter and pointing out which particular pieces I want, being guided to the best specials he has in, knowing that he has never steered me wrong - it’s a great relationship to have.
It sounds to me like perhaps the fish wasn’t really fresh when it was frozen - the fishy smell is often a sign that the product might not have been the best when packaged. It also seems like you might not have received the right kind of fish as advertised. As @pictonguy says, there is a LOT of bait and switch in the industry. Many less scrupulous vendors rely on you not really knowing what you’re buying.
There wasn't a fishy SMELL, there was no odor different than you'd expect from raw fish, and even cooked it didn't have any noticeable odor, it's just the TASTE that was different than expected; it tasted fishy rather than tasting like salmon.
 
I'm not familiar with the Aqua Star brand. Could be you just got a piece of bad or older fish that sat around for too long.

I buy all my fish from a CSA out of Sitka, Alaska. Being that I live in the US Midwest, and nowhere near Alaska, ALL the fish I buy comes frozen. But the company I buy from seems very particular and I've never once received salmon that was even remotely "fishy" tasting. I can't say the same for some of the "bottom feeder" varieties, such as rockfish. But I typically relegate those cuts to strongly flavored stews or curries.

With frozen filets of salmon, I don't usually thaw in the fridge. I take it right out of the freezer and run the package under cold water for a few minutes until it feels pliable in my hand. That's all it really takes. Then I remove it from the package, yank the pin bones (if any) and pop it in the oven at 425° F (220° C) for 8-10 minutes. Sometimes I brush a little glaze on it, but I generally try to keep it very simple.

I showed this trick to my son-in-law recently and he proclaimed it the best salmon he's ever eaten.

Honestly, a fish filet is one of the easiest things you can cook. My best advice is not to overcook it or let it sit in the fridge for too long before using it.
We had the same problem with TWO different packages of salmon; I guess it's theoretically possible that 2 packages both sat around in the store for too long…? The salmon was cooked as soon as it was thawed, so it didn't sit in the fridge, and was cooked to 120°-125°, which is significantly lower than the USDA recommends, so it doesn't seem like it could have been overcooked… I've seen other people suggest to thaw salmon with cold water rather than in the refrigerator, which is one of the things I think might have been a problem.
 
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fwiw - I have seen written . . . frozen fish should be removed from any vacuum sealed package to thaw, as leaving them in the package risks bacterial/botulism development . . . many apparent "expert" sites carry that info.

"Aqua Star Wild Pacific Salmon"
Pacific salmon is a defined term, from WWF
"Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon."

and indeed, pink salmon can be very pale - acids ala soy, vinegar, W-sauce will turn salmon near white - happens to me with sockeye, I get 'stripes' where the lemon juice sat . . .

as for the fishy taste . . . if it didn't come from the marinade, , , , that would fall in the 'not a good thing' category....
That's useful information about taking the fish out of the vacuum sealed package, thank you! And it's also useful to know that the acidity of the liquids could be behind the color change. Both the fishy taste and the absence of any salmon taste are problematic; I hope I can find a solution here…
 
Unfortunately fish is one of the few things I have found that don't last forever in a home freezer. And as much as I would like to buy fresh from a fish monger that is not always a choice. One buys what one can get.
I've bought Aqua Star products numerous times and they've all been fine.
I've also defrosted in the vacuum packed bag with cold water in a bowl often. So fast, of course it depends on thickness, but it's in the pan (or wherever) within 30 minutes.
The salmon we used was never in the home freezer, it went directly from the store to the refrigerator to thaw, and then was immediately cooked. Aqua Star products get excellent reviews, so it doesn't seem like this could be a "bad brand" issue. It's still a mystery as to how the salmon ended up, not just fishy, but with no salmon flavor.
 
everyone has their favorite 'taste' of salmon - we prefer the Atlantic, our fav is sockeye tho.

if you can find it - try some steelhead trout. it's an ocean going version (genetically identical) to rainbow trout, but 'with color' - tastes like salmon only better .!.!.

you'll like only find steelhead "farmed" - it is so in 'demand' that the wild populations are threatened.
 
Just for those that don't know, Chum salmon is sometimes labeled as Keta. I suspect to gloss over the connotation that chum = bait. Not my favorite species, I find it to be kind of bland on its own, although it makes decent salmon patties.

In addition to the varieties you mention, I like sockeye as well.
This could be a clue! Could chum salmon be bland enough that it might not have a recognizable "salmon" flavor to someone who is used to eating restaurant salmon?
 
This could be a clue! Could chum salmon be bland enough that it might not have a recognizable "salmon" flavor to someone who is used to eating restaurant salmon?
As pictonguy mentioned, Chum salmon tends to be lighter in color. For me it doesn't have as much salmon flavor. Some people don't care for salmon flavor but I like it myself.

If the product packaging doesn't tell you the species, it's hard to say what it could be.
 
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