I typically buy frozen and fresh seafood in large quantities, but since my family is small, we get leftovers that we end up freezing (in uncooked form).
I've been thawing this seafood (the 24-hour refrigerator method) and have been enjoying it.....until I went to a seafood restaurant last weekend. The tenderness in the salmon fillet blew me away. Ditto with shrimp. My shrimp is great too but that one really melted in my mouth. No matter how much I try, I cannot get my fish to cook like that!
I have a convection oven; not a steam oven. May be a steam oven does a better job?
Or, I typically rub the marinade to the fillet and immediately set it in the oven. (For a salmon fillet I bake for 15 min at 425F). Could it be that using a tenderizer of some sort makes the meat tender?
I would like to try to make fish like restaurants (provided their techniques involve ingredients that are not harmful to our body) . Are there any familiar secrets to do this? Note: I'm open to pan searing although convection oven is my preference.
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