It is also a healthy option that is full of flavor. When you are choosing smoked salmon, you have two options: hot-smoked salmon or cold-smoked salmon. These two types of smoked salmon have different textures, tastes and uses.
Here on the East Coast, cold-smoked salmon is the most popular. It has a silky texture and just a hint of a smoky flavor. It is only lightly seasoned so that the bright taste of the salmon shines through.
It goes over well on a bagel with cream cheese and capers. It is also perfect for bite-sized horderves or a charcuterie board with gourmet crackers and cheese. On the West Coast, hot-smoked salmon is more popular. Poached salmon does not get as flakey as baked or grilled salmon as it stays more condensed when being poached.
However, it still gets extremely soft due to the liquid and it turns into a buttery consistency. Fried salmon will have a crunchy texture on the outside, but a smooth consistency on the inside. Depending on how the fish is fried and what it is coated in, the crunch level will change. Some fried salmon is extremely crunchy, while others are just mildly crunchy.
What always stays the same is the smooth and creamy consistency of the salmon inside the outer layer. Smoked salmon will have a similar consistency to raw salmon however, it tends to be cut and served much thinner so the texture is slightly different. Where raw salmon is extremely smooth but a little bit thick, smoked salmon has a bit more grit to it since it is slightly cooked.
It tends to be a bit harder to pull apart yet it still has a soft and pliable consistency. It lands somewhere in the middle of raw and cooked salmon. Canned salmon has one of the most unique consistencies of all the different types of this fish. Because it is usually soaked in a liquid, canned salmon is extremely soft and malleable.
It can be molded very easily and is the softest of the varieties. In fact, if your salmon tastes fishy it is a sign you should stop eating it immediately. Though salmon can smell a bit fishy before cooking, the fishy smell should go away as soon as the fish has been cooked. This is one of the number one ways to tell if your salmon has gone bad. However, there are a few other tricks to deciding whether or not your salmon is safe to consume.
Just like it should not taste fishy after cooking, it also should not smell fishy after cooking. The cooking process should make that fishy smell go away. It also should not smell rancid or like sulfur after it has been cooked. If it looks dull, grey, or slightly green before or after cooking, it has gone bad and should not be consumed. This is dependent on how you plan on preparing it and how it is going to be consumed.
For example, smoked salmon and salmon that is being poached do not need the same texture. If the salmon is hard, slimy, sticky, or stringy, it has gone bad and is not safe to consume. Because there are so many different varieties of salmon, we have also divided this section into the ways the fish has been cooked.
Raw salmon should taste light, fresh, and almost citrusy. It has a high-fat content and will also taste quite buttery and melt in your mouth. Baked salmon will taste most like whatever it has been seasoned or marinade with. However, the base of the fish will still taste the same. The salmon is coated with a spice blend of dill, juniper berry, salts, sugars, and liquors before it is brined. Some of these people immigrated to the U. The Transcontinental Railroad is what really popularized lox in the U.
Trains began to transport salted salmon from the Pacific coast to other parts of the country, including New York which is where many Eastern European immigrants settled in the late s. Bagels and lox had no analogue in the old country. It was food as collage—pickled Italian flower buds and Scandinavian-style fish heaped over English-style cheese.
It had traveled as far as the salmon, and become something entirely new in the journey. If you find tuna steaks or salmon filets on sale, stock up. However, take the time to thaw them slowly.
Adding heat to the thawing process can result in chewy, dry fish. Roasting salmon with a light, sweet glaze will seal the flesh and let it steam a bit. This recipe is quick to prepare and loaded with nutrients! Canned salmon is a great place to start for beginning cooks. Try something different and turn your salmon filet into a burger! This recipe is light on intensity and will let the flavor of the salmon shine through.
Cooked salmon is a great addition to salads or vegetable platters; plenty of lean protein without a crust, sugar or extra carbs added. Related All Purpose Flour Substitute. Follow the instructions in this video for an elegant presentation. Salmon is easy to cook, but can be easy to overcook as well. If you buy flash-frozen servings, be ready to put some time into the thawing. Let it thaw overnight in the refrigerator, or leave it in the plastic and thaw it in a cool bowl of water.
The only way to mess up salmon is to overdo it. Go easy on the spices and apply heat quickly in the cooking process. If a particular dish disappointed your diners, check out a different salmon species, like King Salmon, or a new cooking technique. Searing and roasting are great ways to seal in the flavor.
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