NAVIGATION
SakanaBlue
Farmed Aomori Steelhead Salmon
FISH HIGHLIGHTS
Consistently monitored water conditions to maintain the high water quality for fish health and minimal ecosystem impacts.
The farm has a proven track record of a low frequency of escapes.
Farming of steelhead trout begins in a flow-through system that is fed by fresh river water until juveniles are ready to move to marine net pens.
Monitoring undertaken by the farm indicates that effluent and habitat concerns are minimal, and reports of disease occurrence and wildlife interaction are low.
Juveniles are 100% sourced from a biosecure hatchery, so there are no impacts on wild steelhead juvenile populations.
Improvement plans are in place to work towards less reliance on fishmeal in feed.
![Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]](https://i.imgur.com/qqeu0VV.jpg "Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]")
Yield 4
Prep time
5 MinCook time
5 MinTotal time
10 MinCá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]
Pan-roasting is a PERFECT cooking technique for flat, wide, or thin filets of fish. If executed properly, it will result in a juiciest, succulent fish filet, with a golden crispy crust. As fish cooks, its cell structure dissolves in heat; at lower temperatures than meats. Once the fish’s cell structure is completely dissolved, the natural juices of the fish will start to evaporate-resulting in dried, over-cooked fish. In conclusion, pan-roasting fish is the ideal cooking method for fish; crispy, golden crust as a result of intense heat, accompanied with diminutive cooking times to retain the fish’ natural juices.
Ingredients
Instructions
- Pat dry the fish filets with a paper towel; xcess moisture lowers the temperature of the oil and “causes the oil to burn.
- Lightly season the fish filets on both sides.
- Preheat a large castiron frying pan on medium high heat for 2 minutes.
- Add 3 tbsp., of Avocado Oil.
- Heat the oil in frying pan for 1 minute, or until the oil is glossy and shimmering.
- Tilt that pan away from your body. Then gentle lay the salmon filets, flesh-side down.
- Immediately add Minced Ginger, Minced Lemongrass, and 2 tbsp., of Unsalted Butter.
- Use a large spoon to baste/bathe the fish filets with the melted butter in the pan. Do this for 3-4 minutes.
- Gently flip the fish filets over with a spatula.
- Cook the fish for 1 minute.
- Take the fish out of the frying onto a plate lined with paper towels.
- Garnish the fish Sliced Chives and Toasted Sesame Seeds.
- Serve with starch and salad side.
Notes
—COOKING TIPS—
- As a general rule of thumb, default to the ’80/20 rule’, [cook the fish on the initial side for 80% of the total cook time. Then finish cooking the other side for the remaining 20%].
- Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and “causes the oil to become more agitated, which leads to burns
- Once you pour oil into the pan, it should cover one-third of the thickness of the fish so the meat doesn’t absorb too much oil while frying.
- Salmon & Steelhead is best-served medium-rare [120-125 F.]
