Can fish be ordered rare, medium rare or well done, like a steak?
I ordered salmon at dinner Friday night. The waiter said the salmon is always cooked “medium well,” and wanted to know if that was OK with me. I have always assumed you just cook fish until it’s cooked thorough, but not over cooked because it gets dry.
I said it was fine (?) and the piece I got was cooked just like every other salmon filet I’ve ever eaten.
Do people order different degrees of doneness with fish?
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I can see it on a thick tuna steak or similar cut. But for fillets it seems weird.
Yes. In good restaurants, they will often just sear a piece of fish or ask you how you like it. I usually will say I’d like it “cooked through” and that is not the norm.
It is the first time in my life I’ve been asked that!
I guess. Or I’ve never been to an upscale restaurant. And I would not consider the place we went on Friday to be upscale. The food was mediocre and way too expensive. It was loud in there too. Echoing.
I am often asked how I want my salmon.
Salt-water fish can often be eaten raw or cooked to different levels of doneness. As far as I know, fresh-water fish must be cooked through but need not be cooked dry.
Very common to have Tuna this way.
Well, you learn something new every day!
I don’t think I’ve ever seen tuna on a menu…but if I did I just ignored it. Tuna is a common fish, IMO. But…since I’ve never had it except in tuna fish sandwiches, I could be wrong.
A fancy yellowfin tuna steak is light years above and beyond what comes in a can. That’s like comparing a porterhouse to a can of corned beef.
You know what…I’ll try it! I will try it the next time I go someplace that serves it. Is it best served alone, or with lemon juice or what?
All I know is that some folks like their fish raw and some like it cooked. I consider locks (smoked salmon) to me somewhere in between raw and cooked. I personally like my parasites well done.
LOL! Me too. I can’t bring myself to eat sushi. I have tried and tried. It gets as far as touching my lips and and I freak out.
It was the rise of sushi that brought about requests on the degree of cooking with fish.
I always say just seared since I like both fish and steak rare.
Salmon cooks after taking from heat, so its a little different and very easy to dry out.
Baked salmon tonight for dinner. I use an oven thermometer and cook until it’s 145 deg.
Today for lunch I had sushi. Tuna and salmon. Uncooked. Just sayin’.
Heaven forfend.
One would not frequent a restaurant where the chef de cuisine would permit clientele to speculate upon any aspect of gustatory creativity.
The mere notion is anathema.
Sushi grade Ahi seared on all six sides and red in the middle.
Some people think Tuna/Ahi should look like “Chicken of the Sea” in a can on their plate
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