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Frozen salmon and other fish recipes?

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  • Frozen salmon and other fish recipes?

    I can't get wild caught salmon around here except if I buy it frozen. Any recipes for frozen fish?
    Paleo since April 2013 for health reasons.

  • #2
    I just get the frozen, wild caught fish from Target and follow the recipes on the back of the package. Tonight we are having sword fish with pesto
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    • #3
      I did follow the recipe, it's mushy and wet and no taste. It's not a recipe, it's more how to cook it by itself. I need a sauce or something on it. Seasoning? Mustard?
      Paleo since April 2013 for health reasons.

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      • #4
        I like poached salmon. Mustard is good. Yogurt is good. Garlic sauteed in butter and then poured over salmon is awesome. Don't avoid salt with fresh or frozen fish.

        Baked fish works on a lot of the fish sold frozen like salmon, tilapia, and cod. Recipes abound online for specific fish because temp and time per pound are different for different fish. Lemon, butter, hot sauce, jerk sauce, and curry sauces all work well on baked (or poached) fish, depending on your tastes.

        Catfish, which some people don't like because they're bottom feeders (but I think tilapia is also), I've had good luck sort of free hand blackening. I put just about every hot dry spice I have in a baggy. Put the fish (patted dry) into the baggy and shake. Get a cast iron pan really really hot. Place fish into pan - don't walk away. When the bottom side is blackish, flip fish, and turn off heat. If you're working on an electric stove, move pan to a cool burner also. The fish will cook on the second side from the heat from the cast iron. If you can find fairly small catfish, this comes out like barfood - have plenty of lemonade or water on hand.
        "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

        B*tch-lite

        Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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        • #5
          You're welcome.
          The Primal Junk Foodie: Fast N Furious Fish
          --Trish (Bork)
          TROPICAL TRADITIONS REFERRAL # 7625207
          http://pregnantdiabetic.blogspot.com
          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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          • #6
            Salmon with mustard is so good! I would top it off with some herbs as well. Maybe Parsley or Cilantro.

            You could also make Salmon Cakes with mashed sweet potato to off set the texture of the previously frozen salmon.

            Sometimes I'll just use home made raw mayo and mix it in a crunchy salad with cut up salmon in there (like shredded chicken).
            Add some spices. So delish! or a home made avocado dressing if you don't want to do mayo.
            My Health and Nutrition Blog
            @ VIBRANTE
            http://viibrante.wordpress.com/

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            • #7
              Originally posted by Dr. Bork Bork View Post
              Thanks!
              That helps. I will try thawing it in warm water for a minute before baking it, might be less mushy this way.
              Paleo since April 2013 for health reasons.

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              • #8
                Originally posted by Ally415 View Post
                You could also make Salmon Cakes with mashed sweet potato to off set the texture of the previously frozen salmon. ...or a home made avocado dressing if you don't want to do mayo.
                What a great idea! I just love sweet potatoes, yummmm! I will try both suggestions, thanks!
                Paleo since April 2013 for health reasons.

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                • #9
                  Defrost the salmon. On a large sheet of parchment, place a bed of lemon slices. Pat the salmon dry and liberally season (S&P) both sides. If skin is still on, place skin side down. Place several pats of quality butter or CO on top side, then layer with more lemon slices. Seal (fold over) the parchment packet, and bake at 350F for ~20 minutes. The fish does not need to be "masked" if it is of decent quality, but lemon and some butter/CO do enhance it. The result should be flaky, flavorful, and a cinch to make.

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                  • #10
                    Living in Alaska, we catch a freezer full of Salmon in the fall and eat it for the rest of the year. Personally I prefer to slow-thaw salmon prior to cooking it. I drop the filet (still wrapped in it's seal plastic vacuum packaging) in a bowl of water and let it sit until thawed. A lot of times I will just do that at lunch and then leave it on the counter until I get home from work - so 4 hours. The water is still quite cold when I get home but the salmon is thawed. Salmon is super forgiving and can be cooked nearly any way - poached, baked, fried, grilled. I prefer baked, myself.
                    High Weight: 225
                    Weight at start of Primal: 189
                    Current Weight: 174
                    Goal Weight: 130

                    Primal Start Date: 11/26/2012

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                    • #11
                      Originally posted by Finnegans Wake View Post
                      Defrost the salmon. On a large sheet of parchment, place a bed of lemon slices. Pat the salmon dry and liberally season (S&P) both sides. If skin is still on, place skin side down. Place several pats of quality butter or CO on top side, then layer with more lemon slices. Seal (fold over) the parchment packet, and bake at 350F for ~20 minutes. The fish does not need to be "masked" if it is of decent quality, but lemon and some butter/CO do enhance it. The result should be flaky, flavorful, and a cinch to make.
                      Thanks!
                      Very detailed, perfect for me! I will try it!
                      Paleo since April 2013 for health reasons.

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                      • #12
                        It helps with the mushiness issue if you don't rush the defrosting. If you plan ahead enough to get the package out of the freezer and into the fridge the night before and just let it thaw gradually it hold together better, IME.

                        As soon as it's thawed, put a combination of crushed ginger and garlic smeared all over the fish and let it sit there in that for a bit. Take it out onto the counter long enough before you are gong to cook it to let it get to room temp. That way you can just use the minimum cooking time and it won't dry out. I saute the ginger/garlic smeared fish in coconut oil and coconut aminos (tastes like soy sauce but made from coconuts instead).

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                        • #13
                          I prefer to buy my fish frozen. Unless you live near the coast, pretty sure the 'fresh' fish being sold is previously frozen, then thawed to display as fresh.

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                          • #14
                            Prior to tenting and baking @ 350F for 10 min/lb. Check with insta thermometer. If internal temp is at least 125, tent and leave out of the oven for another 10 minutes. Internal temp should continue to rise to about 140. It's then safe to eat.



                            The leftovers were good too.

                            "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                            B*tch-lite

                            Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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