Why does smoked salmon look 'raw'? And why does it taste so different from a cooked fillet?
https://feddit.uk/post/445127
Why does smoked salmon look 'raw'? And why does it taste so different from a cooked fillet? - Feddit UK
I don’t tend to eat much fish, but in the supermarket earlier I saw some smoked
salmon which didn’t need cooking, and some salmon fillets which did. They looked
the same really - both ‘raw’. I decided to buy some of the fillet. It was nice,
but a very different flavour from when I’ve tried smoked salmon in the past. The
cooked fillet was quite chicken-y with a slight earthy/fishy taste, whereas
smoked salmon has a very strong fish flavour. Why do they taste so different?
And why is smoked salmon safe to eat without cooking when other smoked fish do
need cooking?
Low heat for long time = safe
High heat for short time = safe
High heat breaks down more compounds in meat and makes colors change
It's salmon, you can eat that thing raw if you like, like beef too, just that with salmon you have to fully freeze it once to kill potential parasite worms.
Safe is a spectrum, I suppose. I eat raw beef and runny eggs, but there’s always a safety warning at the bottom of the menu. Still, the level of “safe” is a function of both temperature and time, at least according to the USDA.
Runny eggs are normal eggs I think, who boils them to the full hardness?
I mean sure it's raw beef, bacteria will love it but as long as it's fresh and well handled it can totally be eaten raw, unlike pork or chicken for example. I don't mean rare, I mean raw, fully uncooked. Stake Tartar or carpaccio for example, two absolutely delicious meals.
OmegaMouse
TheYear2525
Alexmitter
no banana