Am I cooking frozen fish safely?

Adam Butler
  • Am I cooking frozen fish safely? Adam Butler

    I am always ultra paranoid about cooking food properly - especially fish.

    I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I wanted to make some salmon pasta so I prepared a white sauce (with onion,garlic,flower,water,button,milk,wine,herbs,etc), half cooked the salmon in the microwave then cut off the silver bit, cut it into chunks and chucked the chunks into the sauce to cook for a while.

    Is this ok or should I make sure the salmon is completely cooked before adding it to the sauce?

  • As long as you complete the salmon's cooking in the sauce, it's fine. If you're not sure when the salmon's done by your method, I'd suggest completing its cooking in the microwave as directed by the package and then adding it to the pasta and sauce just before preparing to serve the dish.

  • Freezing kills the parasites in fish that are harmfully to humans. That is why all sushi fish has to be frozen before use. Since the salmon is frozen and has spent way longer than the minimum time frozen you could consume the fish raw with no danger to yourself. You could have added the fish frozen to your sauce if you had wanted.

    That said, I almost always thaw frozen fish at low power in the microwave so that it is easier to work with.

food-safety fish salmon defrosting
Related questions and answers
  • Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon in stock, I'm going to make it with salmon instead of halibut). I'd rather not grind the fish - ground fish does not sound like something that's too interesting to eat. So, I was thinking I'll just cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share

  • I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out one chunk at a time and thawing in the fridge. Sushi grade steaks do not need to be cooked, since they are kept frozen at temperatures where parasites cannot survive so there is no concern... to all fish types. However FYI I ordered yellow fin tuna (Ahi), yellowtail tuna (Hamachi), and salmon (Sake). Also Capelin roe (Masago), and salmon roe (Ikura).

  • showing salmon fish that is not cooked properly and showing sign of rawness inside the cooked fish when cut into half. Just some illustrations as follows: I don't want my salmon fish to be somewhere like this cause it look un-cook inside: Also, I don't want my salmon fish to be somewhere like this cause it look over-cooked outside: Also, I ask a article - intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article -

  • When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour... cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do

  • I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre

  • In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take them out, let them set on the counter for an hour or two, and then throw them in vacuum-sealed bags and into the freezer. Then, when I wanted to eat one, I'd take it out and throw it in the microwave. Understandably not the tastiest thing, but it worked well enough. I've never tried it with meat, only fish. As far asI know this never made me sick. Now, all of the sous vide literature emphasizes a rapid chill in an ice water bath if you

  • them smaller to make sure they cook through. Since water boils at 212°F, and the contents of the cooker are kept warm afterwards, I'm guessing that any meat you put in there (granted its cut thin enough) will cook straight through. To be more specific, in this instance I am thinking about throwing cubes of deer venison which require much less cooking than say pork or poultry. ...I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit

  • I am totally new to cooking, I just boil eggs :). I am staying alone for sometime, and I want to cook some stuff at home instead of eating outside every day. I thought that Pizza might be a good start. So, I am trying with pre-made frozen pizza (well, that is not actual cooking!) The problem is that all the frozen pizzas I found are created to be cooked in oven (put 15 minutes in the heated oven), and my oven is broken. I have the fan grill, the oven top and a microwave.. can I cook pizzas using any of these?

  • While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good.... What I ended up doing was adding some EVOO to the sauce because I figured it had a similar fat content. The sauce turned out ok enough, but I'm wondering what the difference would have been if I had...) containers whole milk ricotta cheese 1 pint heavy cream 1 teaspoon salt 1 cup grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8

Data information