Fish…it’s kind of a big deal in Seattle.
If you’ve ever visited Pike Place Market one of THE main attractions is watching the guys (I’ve never seen a gal, but they probably work there too!) throw a full sized fish back and forth.
If you have no idea what I’m talking about enter in the search term ‘fish throwing Pike Place Market’ and watch a video or two. Go ahead. I’ll wait right here.
There is A LOT of fresh seafood in Seattle.
Meanwhile, I’ve had very little of it. Which is silly. Because fish is good for you. It’s low in fat, has omega-3 fatty acids and protein!
I love this quote from the Washington Department of Health website, “Fish is an important cultural icon in Washington State that defines a recreational as well as a spiritual way of life in the Pacific Northwest.”
Fish is an important cultural icon in Washington State that defines a recreational as well as a spiritual way of life in the Pacific Northwest.WA DOH
So I bought some salmon. This was a first for me.
Buy The Fish
The lady asked if I wanted the head or the tail and I gave her a confused look. She explained that the head had more meat and the tail had less bones. I took the tail.
Prep The Fish
I let the fish rest for about 30 minutes on my kitchen counter while I prepared the spices I wanted to use.
I kept it very simple:
- garlic powder
- extra virgin olive oil
- lemon juice
I placed the salmon skin down on a baking tray and rubbed in some extra virgin olive oil.
I mixed the garlic powder, salt and pepper together and used my fingers to lightly sprinkle the spices over the fish.
Cook The Fish
I popped the fish in the oven for 10 minutes and then used a meat thermometer to see if the thickest portion was above 140 degrees. I also checked for flakiness.
Flakiness? Seems like a simple enough word, but until you actually have to judge for yourself what that word means in terms of the safety of the food you are about to eat,…let’s just say that one word took on a whole lot more meaning for me.
In other words, since this was my first attempt at cooking fish, I had no idea if I was about to give myself food poisoning by under-cooking this small piece of fish.
Eat The Fish
There is always a little bit of danger and excitement when I’m cooking in the kitchen!
I splashed a little lemon juice right after it came out of the oven. I don’t cook enough to have fresh lemons in my kitchen, so I used lemon juice from a bottle. BONUS: No fresh lemons means no lemon seeds to pick out of my freshly baked fish.
I’ll leave you with a photo of a snowfish (not a snowman, a snowfish) made from the Pike Place Market fish throwers after a rare snowfall in Seattle.