Should I freeze salmon?
If you anticipate not being able to cook your salmon within a week of purchase, freezing it is a viable option. Simply wrap it tightly in plastic wrap, ensuring there are no air pockets.
PAN-SEARING LIKE A PRO
Does your recipe call for pan-searing? Try these simple tips to perfect your dish:
1. Brine the Fish: Quickly brine your fish for at least 10 minutes in a salty solution to add flavor and prevent the white albumin from emerging.
Marinating can enhance the flavor of fish but leaving it too long can make it mushy or cause the acidity to start cooking it. If you’re following a recipe, stick to the recommended marination time. If you’re experimenting, keep the marination under 30 minutes to be safe.
Do you feel uneasy when buying seafood? Don’t worry! Fresh fish and shellfish should not have a strong odor. They only start to smell “fishy” when they begin to spoil. To ensure you’re getting the freshest seafood, here are some tips to help you
