Sammy Naur
Orange Belt
- Joined
- Nov 2, 2024
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Salt, black pepper, and lemon juice on the meat side. Base and acid. You can add other spices but you don't want to mask the natural flavor.What’s your favorite way to do halibut and salmon? Neither need much help IMO. I’d love to hear your recipes because these are two most common fish around here other than rock fish.
Crushed garlic, whether you crush it yourself or buy it in a jar, will complement any fish.
Avoid bottled seasonings like "lemon pepper" McCormick etc. they are often just loaded with too much salt, fake lemon zest, and other junk.
Salmon you can pick up anywhere (it's easier to pack and transport), Halibut is a little tougher to find fresh depending on where to are. As long as it doesn't smell like death it's ok.
The rule of thumb when cooking is to oil up the scales and cook that really, really hot to crisp it up fast, and then let the meat cook a little slower and cooler. The trick is to change up the heat in between. You can't just set the heat high and walk away. Which is what the average person does, too busy making cocktails and stuff.
The big mistake many people make is thinking they can low and slow a fish and serve it with a slimy outside. Not only will it not turn out good, people sometimes hurl when they get to the best part, because instead of a crisp outer skin, they get some buttery, slippery, oily mess.
Not that I wouldn't eat that anyway. I've eaten fresh fish raw out of the sea. It's not as bad as it sounds, in some parts of the world it's perfectly normal.
Rock fish, if we are talking the same species, are like cod. A little olive oil spread (or butter if your cholesterol is ok) goes a long way at the end stage. I like to keep a bowl of fresh lemon and Oliviero around, dip the finished pieces of fish, and serve.
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