Seared white salmon success
#1
08-19-2009, 12:39 AM
Seared white salmon success
Finally, after the last few over/undercooked white salmon. I decided to set the fish out for half an hour at room temperature.
The texture looks pretty close to the raw fish at sushi restaurants, and when I seared it this time, it turned out perfect.
Looks like half an hour in room temperature is the ticket.
The texture looks pretty close to the raw fish at sushi restaurants, and when I seared it this time, it turned out perfect.
Looks like half an hour in room temperature is the ticket.
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