Good Lifestyle

The typical American consumes about2.4 pounds of salmon per year, by doing one of themost popular seafood in the countryside. But although it can be loved, it does not necessarily mean that we perfectly prepare this pretty pink protein. And there is no time like the present on the right our wrongs. We talked to culinary chefs and professionals for ultimate tips and tricks to avoid frequentingcooking errors When it comes to this particular fish. So, it's time to learn the most common mistakes you do during cookingSalmon-And exactly how to repair them.

The supermarket is Stellar to storepantry staplesBut you will want to swing by a specialized market for the coolest catches.

"Go to a fish market or even a butcher shop to find the best quality", suggests Matthew Voskuil, executive head and director of food and drinks toCara In Newport, Rhode Island. "Do not be afraid to ask the seller where the fish comes from."

In addition, you do not want to do too much weight on how salmon seems. "The color of the fish varies considerably depending on the species - and even individual fish - and should not necessarily be used as a quality indicator," says Simon Vine, Chief toMountain hike In Nelson, British Columbia. "The best thing to do is get to know your local fishmonger and ask him what's good."

Salmon comes from the sea and it should feel like that. However, it should notsmell of fish-What is the place where you buy it.

"The shop, and the fish in, should feel the sea, not fish or sour, says Dan Zuccarello, editor-in-chief of executive foodsTest cuisine of America in Boston, Massachusetts. "All fish must be on ice or refrigerated. The nets and steaks should look bright, brilliant and firm."

With regard to salmon, cooler is really better, according to experts.

"Avoid frozen fish, previously frozen or" covered "," says the vine. Freezing, he draws the moisture from the fish and can make it heavier in the texture.

"Whole foods are the best" mentality also applies to salmon. Pre-cut threads tend to be unequal shape and size, explain Zuccarello, which facilitates the portions of your fish on or offset of your fish.

"If you can, buy an entire fish as often as possible," says Voskuil. "Fish cleaning is easy and salmon is one of theSimple fish break down."

If you do not want to invest in an entire fish, Zuccarello and your America cookie colleagues suggest a full net. "To ensure uniform salmon pieces that cook at the same rhythm, we prefer that the cup (about 1 1/2 pounds) and slice it into four portions ourselves," he says.

Once you have "caught" your samesalmon cuts, be sure to store it carefully.

If you do not use salmon the same day as you buy, you can follow the ZuCcarello storage suggestion:

• Unpack the fish.
• Tapothe dry.
• Put it in a zip bag.
• Press the air.
• Seal the bag.

From there, "Place the fish on an ice bed in a bowl or container and place it at the back of the refrigerator-where it is the coldest," he says. "If the ice melts before using the fish, fill it. The fish should stay one day."

Many people do not realize that the Atlantic and Pacific salmon - the latter comprising Sockeye, Coho and Chinook (also known as King) - different flavors and fat.

"Most peaceful salmon sold in this country are wild in the Northwest American, British Columbia and Alaska and has a more affirmed flavor and less fat content than thatBreeding Atlantic salmon, "Says Zuccarello.

Depending on the recipe, some species work better than others, vine notes. So, study on the differentFat levels of salmon speciesThen follow his preparation guide:

• Sockeye and other Best Best fat grease salmon after being marinated and prepared with a soft and slow cooking method (as in vacuo).
• Chinook, spring and king salmon are perfect for grill because their nets tend to be thick and higher in bold.
• Chum is better canned orsmoke.

There should be no bones about it when it comes to yoursalmon dinner. But if you do not inspect your protein, you can find PIN bones in your net.

"A lot of salmon sold on the markets already have these deleted bones, but it's always a good idea to check," Zuccarello said.

"Draz the fish on an inverted bowl. Carefully enter all the bones of projecting pins with tongs or tweezers to the needle-nose and pull to remove," he explains. "For the nets, run your fingers on The surface of the salmon to locate the bones of the pins - they feel like tiny bumps. "

Do not pour the skin from your salmon! It improves the flavor and texture of your finished dish.

"The skin is tasty and provides a large layer between meat and a hot pan or a grid," explains Matthew Nelson, executive head toMission point resort In Mackinac Island, Michigan.

However, it does not mean that you should leave it as, either. "In case of threading, roasting or even grilled salmon, the nets will stop slightly, causing them to lift the cooking surface and burnner in an unequal way," says Zuccarello. But by marking the skin, you can avoid this common salmon error.

"Using a sharp or serrated knife, cut four or five shallow skin rashes diagonally, about an interval inch, through the skin of each piece of salmon, be careful not to cut in the flesh "Explains Zuccarello.

Then make it cook the skin of the skin "for no less than 85% of the time," says Nelson. "It will prevent you from spinning too much the fish."

And finally, serve it with the skin of the skin to keep it crisp - and show your beautiful brand, of course.

Before turning heat, give your fish a little time to relax outside the refrigerator.

"Whatever the cooking method you use, let the fish sit at room temperature for five to 10 minutes before putting it on a flame," explains Voskuil. "The thicker fish will better cook if is closer to the ambient temperature before entering a saucepan or a grill. "

Starting at a temperature slightly closer to the room, you can cook the fish for a shorter duration, which means that you will have the Moist salmon.

"This could be the only most common mistake made of salmon," says VINE. "Some varieties are less likely to dry up and be too cooked than others, but in general, salmon must be cooked medium to medium or 135 ° F at 145 ° F.

But that does not mean you should wait for your thermometer to read this number. The food continues to cook after being removed from heat, so aim to eliminate it slightly below the desired final temperature.

According to ZuCarello, remove your salmon when it records "125 ° F (for breeding) or 120 ° F (in the wild) in the thicker part, with the center always translucent."

Grilled salmon Should be a simple proposition, says Nelson. Do not think too much, but if you are uncertain, follow this tested and real from Zuccarello to grilling advice:

• Season just before cooking.
• Oil on both sides of salmon to promote browning and prevent it from sticking.
• Preheat the grill on the high heat. (This will help to form a tasty crust on the outside of the fish that easily frees it from the cooking grid.)
• Clean and oil grids; Then oil again to make it other than possible.
• Place the fish perpendicular to the grating so that the nets will be less likely to break or tear off when reversing.
• Return the nets while rolling to reduce the risk of nets that break. Flip only once, if possible.
• Never lift them entirely from the grid until they are made.

Although poaching is not the most popular method for baking fish, it can be one of the tastiest.

"For this method, it is important to build an aromatic poaching liquid. A classic broth with extra fennel and the lemongrass can be used two or three times before having to throw it," explains Voskuil.

Or take your salmon on aTravel to Asia By building a broth of soy sauce, ginger, horizon, garlic and brown sugar. After poaching, reduce the broth until it reaches a serimated consistency and drizzle on the finished dish.

"If you have a lot of people to feed, do not try to grill a group of fish together at the same time," says VINE. "You will have a very difficult time to cook them correctly."

Unless it is served as a family-friendly family style, the vine prefers to pre-separate each serving, then finish them in the oven when it cooking for a complete crew.

"It allows me to better control cooking and the timing better. If I have some pieces that are thinner than the rest, I will hardly tear them, so that they are not too cooked at the moment when The thicker pieces are done, "says the vine.

Yes, we all want thatFillet of perfect salmonIn the end, but in our efforts to obtain it, we often ignore other delicious parts of the fish.

"So many people underutilized their fish! I have often seen people remove the skin, belly and the head of a fish and throw them. It's a tragic mistake," says the vine. "The cheeks may be the best part and are often overlooked. Too muchGood food ends up in the garbage Because people do not know how to use it. "

And do not worry if you are one of those people; The vine has a solution. "Find a recipe for salmon rillettes and impress your friends or record all additional parts to make heat or salmon cakes!" he says. "It's a little thing we can all do to respect our food and our planet."

If you are still among the crowd of steak, when you have received the choice between steak or salmon at the wedding, it's time to give thisomega-3 rich Fish another shot.

"Salmon is a big fish for anyone who may not like fish intrinsically," says Nelson. "It's a fish so versatile that you can add a large amount of flavor and pair with almost anything."

Ofchilly-enamel andMoroccan spicy Toroast andgate, do not let salmon on your plate without trying to cook it in different ways! You can simply use a recipe that you do not particularly like, and it may not be salmon at all. Find aPlethora of salmon recipes To try, and you could stumble on a new favorite meal. In addition, once you repair all your salmon mistakes, you could find yourself to love!

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