Suggestions for Serving Cold Sautéed Salmon?

It's been over half a century since I've seen a case of osteomalacia (rickets). Then, it was seen most often in young children who had bowed legs and it was caused by a vitamin D deficiency.


Vitamin D was not easily manufactured at the time and the best way to obtain it was natural sources, cod liver oil being perhaps the best.

Local health authorities dispensed nibs containing the oil for free to any family with children. A true blessing. Surely this practice prevented deformed bones in thousands of children.

I literally hated having to take that medicine. The scent was terrible. I swallowed the nibs with lots of water, trying not to upchuck. Hours later, I would still taste the vile stuff. My dumb cluck brother would chew the nibs as if they were candy. I always did think he was one brick shy of a load.

To this day, I strongly dislike fish. To me, it tastes (and smells) like cod liver oil. I have found salmon to have the least of this taste and sometimes buy canned pink salmon for making patties with lots of onion to further disguise any cod liver oil taste. I have never tasted fresh salmon.

Recently, someone gave me a beautiful salmon steak. It was fresh, not frozen; and it was not cheap. Not knowing what to do with it, I froze it. Yesterday, I quickly sautéed the fish in coconut oil. I took a couple bites. It tasted OK, not really good. I refrigerated the rest.

Tonight, I tasted the chilled fish. It was much better cold. It was a beautiful cut, tender and flaky. But still, it had that 'fishy' taste.

What I would like is a suggestion or recipe for this sauteed fish which I will break up into small flaky bits with a fork. I'm thinking something like a tuna salad, maybe. Something with other ingredients that will mask the oily, fishy taste.

What would be a good way to serve this fish cold?

Judy? Mina? Attosa? Anyone?


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June 3, 20180 found this helpful
Best Answer

If the fish is still in one piece you may be able to remove the fishy smell by carving off the outside surfaces, or grating them off with a cheese grater. When oxygen comes in contact with the fish, it oxidizes the oils, causing a reaction that creates the fishy odor. I would suggest that you first wash off the fish which may remove any surface oxidation. Next dry the fish and remove the surface by slicing or grating. That should get rid of the surface smell. Then if the fish smells acceptable to you, I would chop it up and make a salad, similar to tuna salad, with mayonnaise. The mayonnaise will coat the surfaces and protect them from further oxidation. You should also be able to serve the fish other ways as long as you eat it soon thereafter. Enjoy.

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June 3, 20180 found this helpful

Thanks, Jean,

The fish has all been eaten but I will save your comment for future reference. What you wrote about oxidation is interesting. I'm sure the packers are aware of this as the fish was vacuum packed.


Now, if I can get some suggestions for flavorings, or better yet, recipes that someone has tried. The only flavorings I've used on fish are tartar sauce and lemon juice. I'm thinking celery might be good but would need other flavors to go with it. And I did like onion when I made salmon patties.


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June 4, 20180 found this helpful
Best Answer

Acids counteract the fishiness. Soak it in lemon juice before you cook it, then have it with tartar sauce. Try this recipe, too:

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June 3, 20180 found this helpful

When I used to eat salmon (I don't any more because of a bad experience) I used to use my favorite chicken recipes with it. Breaded and pan or oven fried was the best for hot, and for cold, I had a chicken salad recipe with lots of dill, onion powder, and grapes that worked. The epic fail was BBQ salmon. Yuck.

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June 3, 20180 found this helpful

Put a balsamic vinegar dressing on it. Mmmmmm

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August 22, 20180 found this helpful

I'm not partial to fish either with the exception of smoked trout and deep fried really crispy smelts and even then I'm particular. Neither of these smell fishy, taste fishy, give a fishy aftertaste and it don't have have the soft texture that fish usually has and that I don't like.


As to your salmon, frankly, I would just give it away. Some people love it and being expensive, they may not buy it often, and would be thrilled to receive it from you. Regifting is a practical and resourceful means of moving things along that you have no use or appreciation for. I don't feel guilty about regifting and you shouldn't either. Why force something on yourself just because it was free? You'll never talk yourself into believing that you like the salmon and eating it only because it's there is more wasteful than giving it to a friend or neighbor who will enjoy it. I thought you didn't like being wasteful ...

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