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I am not a fan of salmon in general. It is a bit dry for me. But sometimes for a bit of a change I have some tinned or canned salmon.
That Allypink stuff I think is just disgusting. The John West Salmon I don't mind. I like that stuff in the longish trayish cans that has salmon in strips. Sometimes I have the Salmon unadorned from a can. Sometimes I get those light chilli flavours of salmon or the pepper flavours. Some brands such as Greenseas can get the pepper really wrong though IMHO and it blasts my nose out.
What is your favourite tinned or canned salmon? [ I am saying tinned or canned to keep all types of can open, not just your cylinder can or your shoe polish shaped can but I also count long tray tins as cans.]
Neither - in general, fish needs to be fresh or, at worst, frozen. This is especially true for salmon, with its particularly delicate taste.
One exception: the blend for tuna-salad sandwiches works quite well with tuna from a can. And salmon-salad sandwiches similarly made? They rock, too!
But what brand? I think they're pretty much all the same (and often time, canned goods are made by contract at a facility which slaps a different label on cans depending on which provider is ordering them).
The only thing I used canned salmon for is salmon patties or maybe with creamed cheese on toast once in awhile and I mean rarely. Maybe I will do this once a year, just as a pretend lox and bagels.
OP, if your fresh salmon is a little too dry, you are over cooking it or the restaurant you are eating in overcooks it. A good piece of salmon is one of the best fish one can have and shouldn't be dry at all.
I don't like salmon so canned/tinned would be worse with that concentrated fishy taste. I am laughing over the tinned/canned as we had a bit of a dustup over those two words recently in the forum and thought this was a continuation of that. (they each have their place!)
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by nmnita
OP, if your fresh salmon is a little too dry, you are over cooking it or the restaurant you are eating in overcooks it. A good piece of salmon is one of the best fish one can have and shouldn't be dry at all.
Yes to this! Salmon is so special among fish because of its beautiful fat content (omegas - the good stuff!), which makes it buttery and delicious. If it's dry, then something is amiss: freezer burn, too old, over-cooked?
If you want to use preserved salmon, go for the smoked. Both hot and cold-smoked salmon, while very different from each other, are delicious and versatile. Go with cold-smoked if you like a delicate, soft texture and more notable fat content (in a good way, like charcuterie). Go with hot-smoked (my favorite) if you like the flakiness and firmer texture, along with a smokier flavor.
If you want to go with canned (can be useful for burger patties or salmon salad, as others mentioned), go with a canned wild Sockeye from Alaska. Redhead is one of the better brands.
Yes to this! Salmon is so special among fish because of its beautiful fat content (omegas - the good stuff!), which makes it buttery and delicious. If it's dry, then something is amiss: freezer burn, too old, over-cooked?
If you want to use preserved salmon, go for the smoked. Both hot and cold-smoked salmon, while very different from each other, are delicious and versatile. Go with cold-smoked if you like a delicate, soft texture and more notable fat content (in a good way, like charcuterie). Go with hot-smoked (my favorite) if you like the flakiness and firmer texture, along with a smokier flavor.
If you want to go with canned (can be useful for burger patties or salmon salad, as others mentioned), go with a canned wild Sockeye from Alaska. Redhead is one of the better brands.
Yes but hot smoked is certainly "drier" - so perhaps the OP should start with cold smoked. Good recommendation.
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tinned or canned salmon
