BurnsWater
Senior Cook
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!
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!