One of the best parts of eating a piece of salmon is enjoying the skin. But it’s easy to overcook the salmon and ruin that crispy skin and dry out the juicy meat underneath it. When it comes to cooking seafood, there are many mistakes to make. Here is a guide to help you avoid making them.
Removing the Skin
Leave the skin on when you cook the fish. It is delicious, after all. Plus, it helps to protect the meat from the pan or grill that you are cooking it on. Put the skin side down and wait until it gets crispy. Still, leaving the skin on or taking it off depends on how you plan to cook the salmon. If you are poaching or slow-roasting it, then you’re better off peeling the skin away first. Otherwise, it will get gummy, and it won’t be yummy anymore.
For those of us who don’t have much experience cooking seafood, it can be easy to overcook something by accident. Some types of fish and other tasty treats from the ocean can be more forgiving than others. Cook the fish to about 90% percent doneness while it is still on the skin side. When the flesh turns from pink to white, it’s almost ready. When you go to flip the fillet over, a flexible fish spatula will be your best friend.
Not Testing Doneness
Poke the fish with your finger. Aim for the center of the fillet and see if it folds under pressure. While you could use a fork, you might also cause the piece of fish to collapse. A cake tester or a single metal chopstick can also help you determine if the fish is ready for the plate.
When you go to sear the salmon, be careful! If you get carried away, you could ruin it. That’s why slow-roasting is probably a better approach. Layer fennel, citrus herbs, and chiles on top to infuse it with even more flavor!
YOUR SEAFOOD DESTINATION
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today, as well as #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our 9 appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!