Another fish question - this time about salmon

[KerrynN]

Hi all,

Just wondering if anyone can enlighten me on the different uses of salmon steaks (? the bit that looks like the horseshoe shape I mean) versus the salmon fillets? The horseshoe shaped pieces are quite a bit cheaper so I wondered whether there is a real difference in terms of how you use them and if they can be interchangeable?

Thanks,
Kerryn

[Lellyj]

Hi

I think you could mean salmon cutlets, maybe?  These are horseshoe shaped.  They are like a cross section of the fish through the spine.  They are probably cheaper because there are some bones, but these are quite large and easily negotiated.  They taste exactly the same and can be cooked the same way using the same flarouings and toppings, but depending on the size of each piece. 

Hope this helps 

Lesley

[KerrynN]

Yep, cutlets it was... Thanks Leslie.

Out of interest, would you eat these bones once cooked? My favourite part of tinned salmon is the bones (yes many have called me weird before today and for so many reasons).

[Lellyj]

I like the bones too!  And they're very good for you, lots of calcium. Unfortunately, the bones in tinned salmon are softened in the canning process and don't soften that way when the fish is cooked at home as it is such a quick process and the temperature isn't as high, I imagine.  So no, I wouldnt' eat bones from cooked fresh salmon--would be asking for trouble, I think!

Cheers!

[Merlin]

Nope, wouldn't eat the bones in the cutlets, too sharp and long. They don't soften up like the canned ones ie if I make salmon pate or whatever with tinned salmon, I chuck in the whole tin, bones and all, but with the steamed salmon, you aren't able to do that.I agree that the cutlets  taste just  as good as the fillets, though.