My salmon ended up white and fishy tasting…?!

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I learned a few months ago that there are now salmon in the Great Lakes. They were introduced to deal with the alewives, probably invasive in the Great Lakes. They were wreaking havoc with the environment.
 
I had heard that mussels had become a bigger threat than lamprey and the alewife.
At least the alewife is edible if you want to work your way around the bones.
But neither zebra nor quagga mussels are edible due to the fact that they hang on to toxins, etc that are nasty to us, birds & other.
 
I had heard that mussels had become a bigger threat than lamprey and the alewife.
At least the alewife is edible if you want to work your way around the bones.
But neither zebra nor quagga mussels are edible due to the fact that they hang on to toxins, etc that are nasty to us, birds & other.
The alewives were wiping out the other species and over-breeding. Then, they were washing up on the shores in large quantities. It was a real mess. Things have been changing over the past 50 or so years since they started putting salmon in the Great Lakes. But, that's what happens with ecosystems, especially when humans mess with them.
 
Yeah, never have I had any luck with frozen fish and it's mostly because of the textural change and the taste of course, I have not bought frozen fish in decades but have had it served to me more than once, basically I'd rather go without and I'm not trying to be snobby, it's just, cooking is what I did for a living and buying and eating food I don't like is a no go every time.

Yes, wild caught salmon is also a no go in the US, it's against the law basically under the Endangered Species Act and in Canada you might get lucky if you knew someone that had access, specifically it would be Canadian indigenous peoples who are allowed to fish for it, basically very limited and pretty much not available, so yeah it's all farmed. Personally I don't normally consumed farmed if i can help it, so I'm biased, just getting that out there.
I've read recommendations to use frozen fish because freezing kills all parasites; I don't know if that's true, though.
 
Yes it can.
Freezing time and temperature
The FDA recommends freezing fish at -4°F (-20°C) or below for at least 7 days, or at -31°F (-35°C) or below for at least 15 hours
 
Burnswater

If you live in SanDiego you have access to lots of great fresh fish.

It might be something to get in your regular rotation or an occasional treat. Look at Asian markets for reasonable prices. Make sure you smell before you buy!
I would have no idea how to identify if fresh fish was actually fresh, and all the instructions that are given online are very subjective. Fish that's even a little bit off can make you really sick, and to me it's just not worth it… and never mind cutting up a whole fish myself, lol!
 
Why don't you google San Diego Fish Markets. Quite a few showed up when I did it. Choose one near you and start going around and seeing and talking to the staff. You'll soon figure it out what you want.
 
Take a friend and make an adventure of it. You can probably find a near restaurant that specializes in fish. Try a recipe, hunt out that fish and try yourself.
It would be fun!
 
I've read recommendations to use frozen fish because freezing kills all parasites; I don't know if that's true, though.
That's not really something you need to do, if you cook the fish with heat. The heat will kill the parasites. It's useful if you are making ceviche or gravad lax (cured, raw salmon) or any other raw seafood. I'm not saying this can't be done safely with fresh, raw seafood, but then you need to trust your source for seafood and trust their seafood knowledge and let them know that you need "sushi grade" or whatever that's called where you live.
 
I learned a few months ago that there are now salmon in the Great Lakes. They were introduced to deal with the alewives, probably invasive in the Great Lakes. They were wreaking havoc with the environment.
There have been salmon in the great lakes for as long as i can remember. Coho salmon from Lake Michigan.
 
Yep, I remember my dad telling me. Don't know if they were Coho or not, too young to even know there were different types of salmon, but yeah, for sure there were.
 
I'm not familiar with that brand. I use frozen salmon allot, I just don't get out on Lake Michigan enough to keep myself in fresh. I have, albeit rarely, had that same issue with several different brands. while the obvious possible issue is freezer burn I'm starting to wonder if there is an equivalent practice in the fish packing industry as the "pink slime" used in the sketchier parts of the beef industry. adding enough color may be enough to even fake the variety of salmon unless you have a very discerning, well trained eye.
 
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