Salmon: A Delicious and Versatile Fish to Cook at Home

My Salmon Obsession: Why I Love Cooking with This Delicious Fish

summarizeEditor's Summary

I've developed a serious passion for salmon, and it's easy to see why. It's my go-to fish for cooking because I know I'm getting a high-quality product every time I buy it from a local fish shop. Recently, I scored a great deal on a whole salmon that weighed over 4 kg, and I was excited to try it out. Cutting up frozen fish can be a challenge, but I managed to extract a lot of steaks, four pieces for pickling, and a soup set from this one fish. I'm impressed with the versatility of salmon and the variety of dishes I can make with it. Whether I'm grilling it, pan-searing it, or baking it, salmon always turns out delicious. Plus, it's a great source of omega-3 fatty acids, which are important for heart health and brain function. I've found that buying in bulk can be a cost-effective option, and it's easy to cook and prepare. However, cutting up frozen fish can be a challenge, and not all recipes may showcase the full flavor of salmon. Additionally, some people may find the smell of salmon overpowering, and not all salmon is created equal - quality can vary.

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KararMükemmel

Doğal9/10

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Tatlılık8/10

Hello!

I've developed a serious passion for salmon - it's my fish of choice, and I just can't get enough of it. Whether I'm buying it as steaks, soup sets, or lightly salted fillets, I always know I'm getting a high-quality product.

Salmon is truly a standout fish, with its tender flesh and rich flavor that's just incredible.

I usually buy my salmon from a local fish shop that has a huge selection of fresh seafood. Recently, I scored a great deal on a whole salmon that weighed over 4 kg, and I couldn't resist the opportunity to try it out.

I have to admit, I made a bit of a mistake by buying just one whole salmon - I should've gotten two or three to make the most of the deal. But hey, that's a great excuse to cook up some more salmon recipes!Of course, cutting up frozen fish can be a real challenge, but I managed to extract a lot of steaks, four pieces for pickling, and a soup set from my whole salmon.

Salmon reviewThe cost of 1 kg of whole salmon is 1100 rubles, and I got it on sale for 900 rubles/kg. If I buy steaks, the cost of 1 kg reaches 1900 rubles, and fillets - 2000 rubles. That's a pretty significant difference, if you ask me.My salmon is caught in Chile, which is known for its high-quality aquaculture practices. This means that the salmon is raised under strict water quality control, and the meat is free of harmful additives.

Chilean salmon is a great choice for anyone looking for a healthy and sustainable seafood option.

Nutritional value per 100g:

Calories 208 kcal Protein 20.4 g Fat 13.4 g Carbohydrates 0

You can store salmon in the freezer for up to two years, which is perfect for meal prep and planning.

The head of the salmon is quite large, with big teeth that are perfect for making fish soup.

Salmon ReviewOne of my favorite ways to cook salmon is by baking it in the oven. I cut the fillets in half, and they're huge and filling - I can barely finish one serving, and my kid can't even handle it.My go-to recipe is to marinate the salmon in soy sauce, then top it with broccoli or Romanesco cauliflower mixed with sour cream, and bake it.

Salmon ReviewThis recipe is super tasty, quick, filling, and healthy - even those who don't like fish can't resist salmon.

Salmon ReviewYou can bake the salmon on its own and serve it with veggies - it's a great way to get your daily dose of omega-3s.

Salmon ReviewThe salmon broth is rich, flavorful, and aromatic - that's what I got from my fish: the head, tail, and a small steak.

Salmon ReviewI boil everything together, then separate the meat and add it to the broth - it's so delicious that you can eat it on its own and not even think about it.

Salmon ReviewSome people eat the eyes, but I tried and couldn't - I doubt anyone would be thrilled about eating eyes floating in the broth.

I've found that the fish soup package runs out quickly - I need to stock up on more salmon!

Salmon reviewIt turns out golden, transparent, and super tasty - I love serving it with some crusty bread. Salmon reviewI managed to extract enough fish from the soup package to make a large fish soup - it's perfect for a crowd.

Salmon reviewI only make the lorraine quiche occasionally because I'm not a fan of messing around with dough - but it's worth the effort when it turns out right.Vision for the filling: salmon, broccoli, grated cheese.

Salmon reviewI usually make the quiche in a large baking dish, but I prefer individual portions because I'm the only one in my family who eats fish.This is the quiche before putting it in the oven, the filling under the glaze.

Salmon reviewHere's what the finished quiche looks like - the edges aren't perfect, but it's incredibly aromatic and delicious.

Salmon reviewI eat one hot, and leave the second for breakfast, cold - it's also tasty. Salmon ReviewI was really surprised at how easy it was to get the filling out of the pie - the key is to follow the recipe to the letter. Salmon ReviewThe filling is incredibly moist - when I'm eating the pie, I like to squeeze a bit of lemon juice on it, and it's absolute heaven.

Salmon ReviewFor a while, I was buying pre-salted salmon from the store, but then I learned how to cure it myself - it's actually pretty easy and delicious.Here's what one of my prepared pieces looks like before curing.

The color of the meat can vary: it might be a bit lighter or darker, depending on the fish's diet and how long it's been stored.

I removed as many bones and membranes as I could - the fish needs to be dried really thoroughly.

I rubbed the fish with a mixture of salt, sugar, and pink pepper before wrapping it in plastic wrap and letting it sit in the fridge for a day.

One thing I love about this salmon is how juicy and flavorful it is - it literally melts in your mouth. And the best part? The fat is actually good for you!

My go-to breakfast is a salmon sandwich, and I also love serving it with steamed broccoli - it's a match made in heaven! My son even requests it wrapped in pancakes!

Salmon review This salmon is a real treat, with a firm and tender texture that's perfect for a variety of dishes.

Salmon review The highlight of the summer is definitely grilling salmon steaks on the barbie - it's a New Year's Eve tradition for me!

I highly recommend enjoying salmon more often and in bigger portions, but maybe don't overdo it.

If you're interested in other seafood delicacies, be sure to check out these reviews:

Black caviar Flanders Volgorrechenskrybkhos Premium;

Green mussels Kivi in 1/2 shells;

Fresh oysters;

Icefish;

Red caviar.

live_helpFeatured FAQ

What are some popular ways to cook salmon?

Salmon can be grilled, pan-seared, baked, or even smoked. It's also great in soups, stews, and salads. I like to season it with a little lemon juice and olive oil and serve it with roasted vegetables.

Is salmon a good source of omega-3 fatty acids?

Yes, salmon is a rich source of omega-3 fatty acids, which are important for heart health and brain function. In fact, it's one of the best sources of omega-3s out there.

Can I freeze salmon?

Yes, salmon can be frozen for up to 6 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil and label it with the date.

How do I choose a fresh piece of salmon?

Look for salmon with bright, shiny skin and a pleasant smell. Avoid fish with dull skin or a strong ammonia smell.

Can I cook salmon from frozen?

Yes, you can cook salmon from frozen, but it's best to thaw it first. You can thaw it in the fridge or under cold running water.

What are some popular types of salmon?

There are several types of salmon, including Atlantic, Sockeye, King, and Coho. Each type has its own unique flavor and texture.

Can I make salmon at home?

Yes, you can make salmon at home with a little practice and patience. Just season it with some salt, pepper, and lemon juice and cook it in a pan or oven.

How do I store cooked salmon?

Cooked salmon should be stored in the fridge for up to 3 days or frozen for up to 6 months. Make sure to label it with the date and keep it at a temperature of 40°F (4°C) or below.