I can answer questions regarding the preparation of seafood as well as most general culinary questions.
I've been in the seafood retail and restaurant trade for 38 years. I owned my own restaurant for 22 years (150 seats, 2 locations) as well as a catering operation.
Past member of American Culinary Federation
Seafood Leader Magazine
Johnson & Wales University, N. Miami, Florida, Associates in Science, Culinary Arts.
Previously Certified Executive Chef (expired), ACF Competition Medalist
|James||12/16/15||10||10||10||Didn't quite answer my question but good .....|
Hi James - I like the idea of doing it without the foil. It may crisp up a little more. Just check the fillets for doneness. I like my salmon a little underdone, just past medium rare, but before medium
Hi James - some fish are de-scaled and some are not, depending on the type of fish. Usually the determining factor is whether or not the scales are easily edible and digestible. Salmon are usually not
Yes, that is typical. Most marinated seafood only requires 2 hours for the maximum flavor to develop, chicken and beef take much longer for the marinade to penetrate. Unless you want to use a bottled
Broiling is direct heat source, usually flame or infrared, from above. In grilling the heat source is below and in baking or roasting, the heat source is radiant or all around. Most of the time when
Hi James. Salmon can be prepared just about any way including baked, broiled, blackened, poached, grilled, steamed and I've even seen it fried and of course raw. We serve baked salmon at our restaurant