Preparing, cooking and eating Salmon.
Preparing, cooking and eating Salmon.
Its all in the preparation. They are delicous when eaten on the same day as caught. Beautiful sushi as well.
Bleed the fish. Fillet the fish. Remove skin and then cut off all the blood from outside of fillet (beneath skin). The bigger the fillet the easier this is. Cut the fillet down center line and remove blood from vertical sides. Cut fillet into cubes. Flour well in plastic bag with salt pepper and (my preference) 2 table spoons cummin powder added. Fry at hot temp until brown and crisp on outside. Eat immeadiately. Beautiful white flesh. Leftover pieces make great sandwiches with lettuce, homous etc or can make a salmon mornaise, fish cakes etc. Very versatile fish.
Bleed the fish. Fillet the fish. Remove skin and then cut off all the blood from outside of fillet (beneath skin). The bigger the fillet the easier this is. Cut the fillet down center line and remove blood from vertical sides. Cut fillet into cubes. Flour well in plastic bag with salt pepper and (my preference) 2 table spoons cummin powder added. Fry at hot temp until brown and crisp on outside. Eat immeadiately. Beautiful white flesh. Leftover pieces make great sandwiches with lettuce, homous etc or can make a salmon mornaise, fish cakes etc. Very versatile fish.
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- Bluefin
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- Bluefin
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Re: Preparing, cooking and eating Salmon.
For sure :thumbsup:rodderslw wrote:They make great Thai Fish Cakes too!
- re-tyred
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Re: Preparing, cooking and eating Salmon.
One of my favourite fish. I kill them immediately. Gut them so they bleed and drop them straight into iced seawater. I do each one before I cast out again. Once home fillet and skin and cut out the bones. I keep the dark flesh as I like the taste and it is full of omega 3 oil. These are fish we should prize for their eating quality. Unfortunately when you see people catching them on the beach and letting them die a slow death in the sun you are watching good fish turned to bait.
When you get a big one slice the fillet into thin strips before cooking. Secret of all fish frying is hot pan, oil and sizzle till brown turn over and sizzle till brown. If it isn't cooked by then your fillet is too thick
When you get a big one slice the fillet into thin strips before cooking. Secret of all fish frying is hot pan, oil and sizzle till brown turn over and sizzle till brown. If it isn't cooked by then your fillet is too thick
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
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Re: Preparing, cooking and eating Salmon.
Makes good shark bait or (just for fun) great stone soup.
Great that others love to eat them but not for me.
Great that others love to eat them but not for me.
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Re: Preparing, cooking and eating Salmon.
You cant give them to me Damien.
Swap you for almost anything else.lol
Swap you for almost anything else.lol
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Re: Preparing, cooking and eating Salmon.
Sounds yumemerger1 wrote:Its all in the preparation. They are delicous when eaten on the same day as caught. Beautiful sushi as well.
Bleed the fish. Fillet the fish. Remove skin and then cut off all the blood from outside of fillet (beneath skin). The bigger the fillet the easier this is. Cut the fillet down center line and remove blood from vertical sides. Cut fillet into cubes. Flour well in plastic bag with salt pepper and (my preference) 2 table spoons cummin powder added. Fry at hot temp until brown and crisp on outside. Eat immeadiately. Beautiful white flesh. Leftover pieces make great sandwiches with lettuce, homous etc or can make a salmon mornaise, fish cakes etc. Very versatile fish.
- cheaterparts
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Re: Preparing, cooking and eating Salmon.
I have to agree better for bait than eating -- I do however pickle them and they work out good done that wayfrozenpod wrote:Makes good shark bait or (just for fun) great stone soup.
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My kayak PBs
Gummy shark 128 Cm - Elephant fish 85 Cm - Snapper 91 Cm - KG Whiting 49 Cm - Flathead 55 Cm - Garfish 47 Cm - Silver Trevally 40 Cm - Long Tail Tuna 86 Cm - snook 64 Cm - Couta 71 Cm - Sth Calamari 44 Cm hood - Cobia 117 cm
Cheater
Gummy shark 128 Cm - Elephant fish 85 Cm - Snapper 91 Cm - KG Whiting 49 Cm - Flathead 55 Cm - Garfish 47 Cm - Silver Trevally 40 Cm - Long Tail Tuna 86 Cm - snook 64 Cm - Couta 71 Cm - Sth Calamari 44 Cm hood - Cobia 117 cm
Cheater