Today on the show we jump right into the water and talk all about one of the most popular seafoods in the U.S. Having grown up in the Pacific Northwest I have had a love for salmon as long as I can recall.
Not only is salmon widely available but it is one of the most versatile fish available to the home cook. Listen on to learn about the different types of salmon, the difference between wild and farm-raised, and some foolproof methods for cooking this delicious fish.
Mentioned in this episode
Use Seafood Watch from the Monterey Bay Aquarium to help you decide on the most sustainable fish choices; get the lowdown on all types of salmon and sources.
Need a primer on the different types of wild salmon? Check out this simple guide from Seattle Magazine.
Cook’s Illustrated has a nice write-up on selecting and preparing salmon.
Need help on prepping a salmon filet, removing pin bones, or skin? Check out this video from America’s Test Kitchen for some clear instructions.
Salmon is excellent with minimal prep, allowing it’s natural flavors to shine through. But if you want to branch out, salmon can handle a variety of flavors. Here are some ideas to get you started from Food & Wine Magazine and Cooking Light.
By the way, if you plan on cooking a lot of fish you should probably invest in a good fish spatula.
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