![]() ![]() My favorite way to use up older salmon is to make salmon burgers. My honey Sriracha salmon lettuce wraps from a previous column or my blackened salmon lettuce wraps with mango salsa and avocado cream from "The Alaska from Scratch Cookbook" are both excellent options here. You take an imperfect fillet, glaze it in a spicy sauce, or season it heavily with blackening spices, and wrap it up with some vibrant, fresh produce. For example, I love to use last summer's salmon in lettuce wraps. While less than ideal in the freshness department, springtime salmon still has loads of potential. It affords us the opportunity to embrace bolder flavors and to get a little more creative than we might usually. But inspiration never struck and here we are. Maybe they are the ones that didn't get filleted or packaged quite as beautifully as the rest, so they were set aside, waiting for inspiration to strike. You know the salmon I'm talking about: those less-than-perfect fillets sitting in the deep freeze, looking a little frostbitten and forlorn, their color fading just a bit, their fishy flavor intensifying. Among the many questions I received during the demo, one theme clearly emerged: Alaskans are always looking for new and creative ways to use up last summer's salmon this time of year. Last Friday, I had a cooking demo and book-signing at the Denai'na Wellness Center in Kenai. Here are a couple of our recipe columnists' favorite preparations for last summer's salmon. Do you have a favorite recipe or method that helps get through salmon that's been in the freezer a long while? We'd love to hear about it! You can us at burgers with sesame slaw and wasabi mayo (Maya Wilson / Alaska from Scratch) Maya Wilson, Alaska from Scratch: Salmon burgers But assuming it was sealed airtight and is still edible - just past its prime, perhaps - you might be looking for some creative ways to get through your stockpile fast, and we are here to help. If the fish is hopelessly freezer-burned and you live in the Anchorage area, you might consider donating it to Bird TLC. Smoking freezer burned salmon, I trim off the worst of the burn and cook or smoke the rest.It's the quintessential Alaska problem: summer is around the corner, but you've yet to eat your way through the salmon haunting the back of your freezer, now past the 6-month mark. If you experience any of these symptoms, seek immediate medical attention. ![]() Symptoms can be mild or severe, but most people recover within a day or two. Symptoms can last from a few hours to several days, depending on the type of fish and the amount eaten. Scombroid Poisoning Symptoms occur rapidly, usually within an hour of eating spoiled fish, and typically include flushing, itching, rash, headache, rapid or irregular heartbeat, dizziness, sweating, burning of the mouth and throat, diarrhea, nausea, vomiting and abdominal pain. Salt is one of the most important tools in the kitchen. Since freezer burn causes meat to dry out, you can counteract it with a brine. The quality of the food is not affected by this. The flavor is drawn out by the freezer burn. Meat and other foods with freezer burn are still safe to eat. This is why it’s so important to keep your fish and meat refrigerated at all times. In the case of fish, this can lead to a loss of flavor and texture, as well as a reduction in the amount of fat that can be used in cooking. Dry pockets of tissue begin to form on the surface of the meat or fish when it becomes dehydrated. What causes freezer burn on fish?įreezers are harsh, dry climates, and freezer burn occurs when the moisture within the food makes its way towards its surface, eventually evaporating into the air inside the freezer. It is still possible to eat meat or fish that is discolored or dry. How can you tell if fish is freezer-burned? How can you tell if fish is freezer-burned?.
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