• Farman [any]@hexbear.net
    link
    fedilink
    English
    arrow-up
    9
    ·
    1 year ago

    To be fair salmon is i credibly hard to prepare. I cosider myself a pretyy good cook and its one of the things i cant get rigth. It either ends up dry or undercooked. At best i can compensate with the sauce but thats cheating. It dosent help that its expensive so i dont try that often.

    • buh [she/her]@hexbear.net
      link
      fedilink
      English
      arrow-up
      20
      ·
      edit-2
      1 year ago

      salmon is one of the more forgiving seafoods, since if it’s a bit overcooked it’s still somewhat moist due to the fat content, and if it’s somewhat undercooked, it’s still safe to eat (as long as it was stored and handled properly). also assuming you’re cooking fillets, you can look at the side to get an idea of whether it’s done. the main ways it gets fucked up are if you don’t fully thaw it before cooking, or cook it way, way, too long.

      • Farman [any]@hexbear.net
        link
        fedilink
        English
        arrow-up
        1
        ·
        1 year ago

        Not really. All shelfish and crustaceans are easier to cook in various ways.

        So are smaller fish like sole or trout. That have softer tissues

        Some of the bigger fish have more distinctive flavours like ray or shark that makes them easier too cook.

        In my experience salmon is not that oily about the same as tuna but tuna has also a stronger flavour so there is more ways to prepare it. And there are also bits of the tuna that are supper fatty and big enough to cut in stake form.

        • Iraglassceiling [she/her]@hexbear.net
          link
          fedilink
          English
          arrow-up
          9
          ·
          1 year ago

          Hard disagree. Salmon is so easy.

          Put it in a hot pan, skin side down. Wait for 3-4 minutes. Flip it. Wait another 2-3 minutes. Flip it. Is it close to being done? Put the lid on it and take it off the heat and let it chill. Is it still dark pink? Wait another 1-2 minutes and check again.

          If you see white stuff bubbling out of the salmon that’s your cue that you’ve overlooked it.

          • Farman [any]@hexbear.net
            link
            fedilink
            English
            arrow-up
            1
            ·
            1 year ago

            And then it ends up with the texture of cardboard. Tere are some fish stakes you can do that with like the brown bits of marlin. But salmon aint one of em.

    • autismdragon [he/him, they/them]@hexbear.net
      link
      fedilink
      English
      arrow-up
      1
      ·
      1 year ago

      Idk me and my staff cooked salmon for a month and yeah we used a sauce but it was pretty straightforward and my staff is an intermediate cook in his own right. Dont think I could cook it confidently on my own yet but also im a perfectionist thats scared to cook anything but pasta and scrambled eggs on my own.