[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 185 KB, 1200x1200, 1604644881734.jpg [View same] [iqdb] [saucenao] [google]
16852158 No.16852158 [Reply] [Original]

I made Finnish Salmon soup and it was really amazing but the only problem was that the salmon was a bit strange and chewing on it it felt very sticky like it'd stick my teeth together and I'd feel it grip a bit when I opened my mouth
Anyone know what this is?

>> No.16852168

>>16852158
>Anyone know what this is?
Fish.
Next time use chicken or pork.

>> No.16852174

>>16852168
Well I've never experienced this with fish before but I usually pan fry my salmon
I basically poached the salmon in hot liquid on a minimal heat and I'm not sure if it was just overcooked?
Is chicken or pork common for finnish soups like this?

>> No.16852185

>>16852158
My guess would be not enough salt when the fish was initially cooked. This could be fixed by brining or cooking in a high salt environment. Soup just probably wasn't salty enough. I would make a fish stock to flavor the soup and cook the fish separately after dry brining. Perhaps poaching in water close to sea water salinity. Then I would add it to the soup. I could be wrong, but this works for chicken, pork, and beef, so why not fish?

>> No.16852188

>>16852185
It was only cooked at the very end for about 5 minutes so it wasn't used for flavouring the soup, thanks though I'll try to cook it separately next time

>> No.16853529

I'd like to make this. The supermarket sells leftover salmon skin and bones, is it worth getting that and making a stock out of it, or will it turn out too oily and fishy? I can't get fish stock otherwise so do I just make the soup with plain water?

>> No.16853536
File: 342 KB, 666x386, 1616620080298.gif [View same] [iqdb] [saucenao] [google]
16853536

>>16853529
I made the stock out of the skin, the recipe I used said you could use shrimp shells as well
Apparently in finland it's common to just use water but I think the fish stock really adds another dimension to it and so you definitely should at least use the skin
Also idk, with the dill, cream and potatoes idk if you can get too fishy, I didn't use bones in my stock though
https://www.youtube.com/watch?v=LPu0EGGZPFQ
I really want to make it again desu, it would be a 10/10 if the salmon hadn't turned out sticky, super comfy

>> No.16853556

>>16853536
Okay, that's good to know. I've always wanted to find something to use those leftover salmon skin and bones.

Also can't imagine at all what you mean by sticky textured salmon, I've eaten a lot of salmon in all stages of cooked and have never come across something like that.