I had salmon at the Harrison the other night, it was crusted with a horseradish breading which was not bad, but the salmon was almost raw. I've always cooked my salmon and other fish so that the meat is cooked, just to the point where it flakes offf. I like raw fish, sashimi is my favorite ,,but that is high quality fish. The fish served in restaurants other than is not sushi grade, and even when they say it is , they dont keep it right and I think almost raw is not the way to go. These days restaurants tend to make Tuna and Salmon almost raw,,, I have a hard time dealing with it ,,although some places i have liked tuna tartare ,,even if I was wary about the fish getting me sick.
So I ask , How do you like your salmon and for that matter tuna or other fish cooked.? Am I the only one who likes the meat to flake off ,, never over cooked ,,just so it flakes ,and with tuna leaving it pink but not raw,,,,, with salmon cooked til it flakes,, bass the same,,, let me here the consensus