Farmed salmon may be cost-effective, but it is deficient in … First of all—skin is tasty! Follow me on Instagram and on Facebook. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Cooking advice that works. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Double the brine if it's not enough to cover the fish. A crispy seared piece of fish is wonderful, but a nearly foolproof method is slow-roasting. In a land-locked state? In most cases, you will get a little. Well, you can just eat it plain, or you can flake it and make it into a smoked salmon salad, you can pound it with butter and make salmon rillettes , serve it in deviled eggs , tossed with pasta… you … If it feels hot, your salmon is probably done; if it's cool or barely warm, it needs a little more time. Or freeze your fish for up to a year. Note that my salmon cure is very simple. No matter which method you choose, these tips from the Bon Appétit test kitchen will ease you through the process swimmingly. (. If you’re unfamiliar with hot-smoked fish, think about those golden smoked whitefish you see in delicatessens; those are hot smoked. Almost everyone in Salmon Country hot smokes their fish. Start with a small fire and work your way up as you go. Start with the skin-side down , and let it crisp up. By Hank Shaw on August 12, 2012, Updated June 22, 2020 - 813 Comments. When salmon is boiled, smoked, or steamed, the skin can become soggy and rubbery, which is not very pleasing to eat. Buying frozen fish online at places like Sea to Table ensures high quality and peak freshness, no matter how close your house is to a body of water. How do you eat it? Or, if you’re like me, you can just eat the skin along with the rest of the fish, no special preparation needed. Lots of people smoke their salmon in lots of ways, and many of them are good. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I've added bay leaves, chiles, thyme, garlic and minced onion. One is a gentle poke with your finger in the center of the fillet, seeing if it yields to flaky pieces. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cold smoking, which is the kind of slice-able smoked fish you get in fancy boxes from Scotland is an entirely different thing. It's not that hard to master your favorite fish at home. Cooking fish can be intimidating! To conclude, yes, you can eat salmon skin. The only exceptions? Plus, it tends to be cheaper than fillets. Even if you can't control your temperature this precisely, you get the general idea. Never go more than 48 hours, however, or your fish will be too salty. You want the surface of the fish to develop a shiny skin called a pellicle. If you're going for a more traditional cut—like a steak or a fillet—make sure you get pieces that are all the same size. We get it. If cooked right, fish skin can bring a delightfully crispy dimension to a standard fillet. When at the fish counter or fishmonger, consider your salmon options carefully. Damn, don't you want crispy skin like this? You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. So when you're cooking salmon, keep that skin on: It provides a safety layer between your fish's flesh and a hot pan or grill. But I’ve been smoking fish for many years, and I’ve developed a system that works well. If you let your heat get away from you and you do get a white mess on your salmon, all is not lost. When you are ready to start, you will need smallish pieces of salmon about 1/4 to 1/2 pound each. And since I often use smoked salmon as a base for another dish, I want mine to remain simple and clean-tasting. You should remove the skin when you're poaching or slow-roasting salmon—it will never get crispy in liquid and end up with a gummy, unpleasant texture. There is no reason it would not work with chum salmon or any other char or trout species. Foods may be either hot smoked (smoked in fairly close proximity to heat and fire) or cold smoked (exposed to smoke at a remove from the fire, reducing its temperature). Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. Taking Off the Skin. Many people cook salmon whole and then skin it before serving, but searing the outer layer adds more texture to your dish. Just flake it out and make salmon salad with it: The mayonnaise in the salad will mask any dryness. Also, you should choose the right salmon to get maximum benefits. Feel free to add things if you like. You want to cook it about 90 percent of the way on the skin side (which takes about 3 minutes for a room temperature fillet) until flesh turns from translucent pink to opaque white all the way up the sides and starts to creep onto the top. At the very least, spike the water with lemon or a half head of garlic. The best bet is to ask for a center cut for uniform thickness so it cooks evenly. Better yet, go all out and poach the salmon in dry white wine. To revisit this article, select My⁠ ⁠Account, then View saved stories. Take your fish out of the brine and pat it dry. Recipes you want to make. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. (Six on the first side, two on the second.). Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights.