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I need some advice as i am a meat eater as i love hamburger on my brocolli and red onion salads as all my meals are simple salads (no grains) but i decided to eat more salmon for the omega-3 fatty acids and so i purchase the ''chum'' type in the 15 oz cans however the smell and taste makes me gag as i need something to help on this. Are there any herbs or spices i can get off the spice isle at the grocery store that may help? Also i heard that squeezing a half lemon over the salad may help as i usually just use olive oil as my dressing as i want no processed salad dressings if i can help it.?
Fresh salmon does not smell like that. I can't eat anything else. That sounds so lux poshy brat but I hate that smell too. Its from the decay. Fresh fish smells very little at all or just a bit sweet. You can pre-batch it and freeze the flakes/chunks. I usually wrap them in batches of wax paper and fold it up and just toss the pouches in a big ziplock freezer bag. Use the paper though or it gets freezer taste. Flatten the air out of the pouches upon folding.
I'm sorry, but toss those cans in the garbage. It is ironic because we are having salmon for dinner tonight. I only buy Wild Alaskan Salmon, (not farm raised--absolutely nothing from China), the fish does not have any smell whatsoever. If your fish smells "fishy" it is already getting old. My salmon is a beautiful pink/red. When I bring fresh fish home, I rinse it, pat dry and freeze in Food Saver bags, it can last that way for months. We may skimp on many things in our home, but never food, it is going into our bodies.
Hello my bro, here's my recommendation - get the salmon that comes in a foil pouch if you want the convenience of canned, but not the crappy flavor. I usually add lemon juice, olive oil, and chopped capers (or fresh dill, depending on what I'm in the mood for).
But I have to agree with the other posters who already said that fresh salmon is better, and if you want to save time and money, wait until you can get a whole filet of wild caught salmon on sale at a decent price, poach the thing, flake it and freeze in small quantities that you can remove one serving at a time from the freezer.
Those cans cost a couple of bucks apiece and there's all kinds of crap they don't clean like skin and softened bones. So your real yield is not so much good flesh, actually. At our Food 4 Less--you may have an equivalent, or Costco--they sell frozen fillets of about six individually wrapped packages. One fillet would equal a good can and a half, even two. They're $10.98, I think. It's a better product and a better bargain. During salmon season those massive fillets go for under $10 easily, and you can divide and freeze.
If you use the canned then make up a vinaigrette to keep in the fridge. I mash up a clove or two of minced garlic with minced green onion (yellow or white onion would be stronger) and a pinch of salt for extra abrasion, with the back of a spoon. Dill and lemon, then I pour in olive oil. Another strong fresh herb is tarragon but dry is just fine. Salt and pepper again to taste. Those are good strong flavors that'll meld the longer the vinaigrette sits in the fridge, up to a week. Toss the flaked salmon with the vinaigrette. Try tossing it first then keeping it in the fridge overnight to infuse the flavor. The oil coating isn't intended to mask anything , but it should help dial back any sharpness. Capers are great too to mix in. Fresh parsley and fresh green onion is good at serving time. Celery leaves also have a really crisp aroma if you don't have parsley on hand, as well as the stalks having crisp taste.
I'm sorry, but toss those cans in the garbage. It is ironic because we are having salmon for dinner tonight. I only buy Wild Alaskan Salmon, (not farm raised--absolutely nothing from China), the fish does not have any smell whatsoever. If your fish smells "fishy" it is already getting old.
Alaskan canned salmon is caught and immediately processed on the boats and has no smell. And it is probably fresher than what you are buying which may have been caught 2-3 weeks ago.
Wow lots of answers as i really appreciate everyone helping out here. I bought the Honey Boy brand canned salmon (Wild Alaskian) as i thought that the canning process is supposed to seal it airtight until opened and also it's so easy to just open the can and dump it into my salad and mix it into the salad as i don't have to cook it etc.
Anyway thanks again to all who helped out as i admit that i rarely ever eat fish as i've eaten beef for years and maybe i'm just not used to the fish taste as i'm just trying to get some more of the healthy Omega-3 fatty acids but again i appreciate everyone pointing out the disadvantages of canned salmon .
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, but it should help dial back any sharpness. Capers are great too to mix in. Fresh parsley and fresh green onion is good at serving time. Celery leaves also have a really crisp aroma if you don't have parsley on hand, as well as the stalks having crisp taste.
