How to Tell When Your Seafood is Done Cooking
Cooking perfect seafood is easier than you think, if you know what to look our for.
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Dan is a beast
Thanks for the advise
Politely…..Forget farmed salmon. Travel to the Pacific Northwest, get a fishing license or go to a fresh fish monger. You’ll never look at bandaid beige, tasteless (our awful tasting) farmed salmon again. Cheers on the vid!!
I was just looking at his lips the whole time
why would you drop that $$ for lobster or fillets if you don't know what you're doing?
Unless I'm cooking "sushi grade" salmon that has no risk of live parasites, there's no way I'm going to cook wild salmon to 120°F in a pan for a second and then eat it. That is not hot enough to kill the common parasitic worms. I made pan seared salmon cooked to 140°F the other night and it was moist, tender, and delicious. I would go a little lower with sous vide, because it can pasteurize at a lower temperature. But I won't cook and eat most fish below the temperature necessary to ensure food safety unless the fish has been properly prepared to eat raw. Which for salmon means a deep freeze for a specified time. Then I'll cook to any temperature since it's safe to eat at any temperature. I do enjoy cooking sushi salmon rare. And making sushi and sashimi. I prefer wild salmon. But not without basic food safety practices to minimize the risk of becoming infected by an illness.
Please also mention if it's celsius or fahrenheit. It's really confusing, 140 fahrenheit is like 60 degrees, which seems like it might be undercooked, however I've heard seafood cooks at a lower temperature. Then again 140 celsius also feels extremely high. putting a degree dot at the end of the number doesn't help…. please put a C or an F thank you
What about the white-fleshed fish, such as cod and haddock?
What about the million fish that aren't salmon…?
uuuhhh Celsius or fahrenheit? This is a really useful video but missing one important bit of info to make it complete. I wont leave a dislike, but, please, do remember these things
Thank you
Awesome tips.
OK stroke face
Fahrenheit. lol
Thx Dan, I truely appreciate your professional advice. Have a wonderful life!
Shrimp is usually done when it starts to curl. If it's curled into a c shape or especially an o shape it's overcooked.
How do you know when your sushi is ready? #LeGourmetTV #TheSandwichStory #Πώςφτιάχνουμετζατζίκι
Would the salmon temp apply to fillets like Basa?
Hello