Magazine Articles

25 Latest Articles Current Articles | Archives | Search

Tip of the Week 6-14-10
Tips for choosing and cooking salmon
By: Cooking Club of America
Share |
|

To check for freshness when purchasing, gently press down on the flesh of the steak; it should spring back. Avoid steaks that are brown or discolored around the edges.

To test for doneness (top photo), insert a pointed object, such as the tip of a paring knife or metal skewer, into the backbone of the steak and jostle it slightly. When the backbone comes away from the meat, the fish is done.

To remove the skin from cooked steaks (bottom photo), insert a fork tine at one edge of the steak between the skin and the fish, and roll it as you would spaghetti. Then scrape off the gray fat on the edge; it will taste fishy if left on.
Comments
fifi78
# fifi78
Wednesday, June 16, 2010 12:41 AM
Hi Cooking Club of America,

I'm fifi78,

I would like to find out where I can get more recipes of cooking
fish in a low fat way!!! I would also like to know when cooking
"Salmon" do you have to cook it differently from any other kind
of fish like catfish, carape, Bass, and if so why? This may sound
stupid to others, but I've never cooked fish, but only one way
and that has always being "FRIED", but now my doc says got
to go low fat for my heart can't take it anymore!!! Plus I'm a
"Type 2 diabetic" so I'm suppose to be careful what I eat, and
I am trying now more than I ever have since I got tis disease!!!

I will appreciate any and all kinds of help I can get to getting
any recipes on cooking fish low fat!!!

Thanks,

fifi78




Rebmill23
# Rebmill23
Wednesday, June 16, 2010 2:01 PM
Yes, I understand about the fish deal. I cook my fish in olive oil and garlic crushed with fresh lemon squeezed on top of the fish. Just bake for 15 to 18 minutes and wonderful tasting fish!
evon23
# evon23
Wednesday, January 12, 2011 10:01 PM
I make frozen salmon filets in my crockpot. I marinate the filet in a lemon dressing put a little water in the crockpot, salt and pepper in the water, and turn my pot on low for 6-7 hours. The salmon is done to perfection with NO fat involved. I also thawed the filet overnight in the refrigerator and did the same process with the crockpot on HIGH in much less time. After 2 hours on high, turn the filet over and check for doneness. Other spices could be added, but I like just salt and pepper.