How to Inspect a Salmon for Freshness

FromThe Culinary Institute of America

Start listening View podcast show

How to Inspect a Salmon for Freshness

FromThe Culinary Institute of America

ratings:

Length:

2 minutes

Released:

Apr 29, 2021

Format:

Podcast episode

Description

Chef Barbara Alexander from The Culinary Institute of America demonstrates a how to check a salmon for freshness. Learn how to inspect the fins, skin, eyes, gills, and scales of the salmon to make sure you’re buying a freshly harvested fish.

Get salmon recipes and watch more videos here.

Released:

Apr 29, 2021

Format:

Podcast episode

Titles in the series (100)

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Skip carousel

Vegan Creamy White Bean "Alfredo" Pasta with Peas, Lemon and Rosemary Walnuts: This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty prote... by The Culinary Institute of America
2 min listen
Loro Asian Smokehouse with Tyson Cole and Aaron Franklin: Loro is an “Asian smokehouse” restaurant created by Austin chef Tyson Cole and pitmaster Aaron Franklin. Loro infuses traditional Texas BBQ with Asian flavors. The casual, indoor-outdoor restaurant is incredibly popular with locals who line up for bold, ... by The Culinary Institute of America
4 min listen
Cauli-Bean Bolognese with Zucchini Noodles: Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The ... by The Culinary Institute of America
1 min listen
Protein Bites with Chocolate, Black Beans and Coconut: Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too! Get... by The Culinary Institute of America
1 min listen
Green Chili Smash Black Bean Beef Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and ... by The Culinary Institute of America
2 min listen
Pinto Bean Quesadilla with Salsa Verde: Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla m... by The Culinary Institute of America
10 min listen
Protein Pancakes with Banana, Coconut, and White Beans: Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excel... by The Culinary Institute of America
1 min listen
Spicy Middle Eastern Lamb and Kidney Bean Meatballs: Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Medite... by The Culinary Institute of America
2 min listen
Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger: Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some... by The Culinary Institute of America
2 min listen
Fish Taco and Pinto Bean Bowl: Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumi... by The Culinary Institute of America
2 min listen
Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting: Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made ... by The Culinary Institute of America
2 min listen
A Chef's Notes: Key Takeaways from the BBQ Trail: Chef Einav Gefen shares her experiences from the barbecue stops in Texas, Tennessee, Virginia, and the Carolinas. Get BBQ recipes and watch the full series here! by The Culinary Institute of America
10 min listen
Whole Roasted Kohlrabi with Seared Tomatoes, Feta Cheese, and Lemon Za’atar Dressing: Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food So... by The Culinary Institute of America
2 min listen
Mexican Style Grilled Corn on the Cob: Elotes: This dish offers a twist on traditional corn-on-the-cob. This quick and easy-to-make recipe captures the sweet and smoky flavors of flame-grilled corn-on-the-cob, known in Mexico as “Elotes”. Einav Gefen, corporate executive chef at Unilever Food Solutio... by The Culinary Institute of America
1 min listen
la Barbecue in Austin, Texas: LeAnn Mueller and Alison Clem are partners and co-owners of la Barbecue in East Austin, Texas. LeAnn is the granddaughter of Texas BBQ legend Louie Mueller, and daughter of James Beard Award-winning pitmaster Bobby Mueller, LeAnn and her wife and busines... by The Culinary Institute of America
5 min listen
Avocado Toast with Herby Bean Salad and Roasted Tomatoes: Delicious, healthy and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes and feta cheese. This beautiful, delicious and healthy ... by The Culinary Institute of America
2 min listen
Navy Bean Falafel Mediterranean Bowl: Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in... by The Culinary Institute of America
2 min listen
Blood Orange, Bean and Endive Salad with Torn Croutons: You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white b... by The Culinary Institute of America
1 min listen
Kale and Cannellini Bean Salad, with Pecorino Crisps and Creamy White Bean Dressing: With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredien... by The Culinary Institute of America
6 min listen
Valentina's Tex-Mex BBQ: Valentina’s Tex-Mex BBQ in Austin, Texas is known for their creative blending of traditional BBQ and "Tejano" cooking. Favorite menu items include Valentina's famous brisket tacos, the Real Deal Holyfield: huevos rancheros topped with a slice of smoked b... by The Culinary Institute of America
8 min listen
Smoky Honey Citrus Chicken Wings: Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solution... by The Culinary Institute of America
2 min listen
Smoky Medjol Dates Stuffed with Goat Cheese, Pistachios and Citrus: These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors’d'oeuvre. T... by The Culinary Institute of America
2 min listen
Vegetarian Tortilla Soup with Red Beans and Quinoa: With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary... by The Culinary Institute of America
2 min listen
Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits: This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef ... by The Culinary Institute of America
2 min listen
Memphis-style BBQ ribs at Charlie Vergos' Rendezvous: Charlie Vergos' Rendezvous is the birthplace of Memphis-style dry-rubbed ribs. The Rendezvous has been serving Charlie’s high-heat, charcoal-grilled pork ribs since 1948. Since then the Rendezvous has risen to must-visit status among BBQ professionals, t... by The Culinary Institute of America
5 min listen
Kreuz Market BBQ in Lockhart, Texas: Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kre... by The Culinary Institute of America
4 min listen
Salmon Tacos with Citrus Cabbage Slaw: Inspired by Mexico’s BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors th... by The Culinary Institute of America
2 min listen
Sam Jones BBQ in Winterville, North Carolina: Sam Jones is a James Beard Award winning BBQ pitmaster who is proud to continue in the 200 year old family tradition of "no-frills" North Carolina barbecue. Sam shows us around the smokehouse and introduces us his signature pulled pork sandwich. Get BBQ ... by The Culinary Institute of America
4 min listen
Vietnamese Watermelon "Boba" Tea: Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubb... by The Culinary Institute of America
2 min listen
Rodney Scott’s BBQ in Charleston, South Carolina: Rodney Scott’s BBQ in Charleston, South Carolina is one of few BBQ places in the US that still practices the dying art of whole hog barbecue. Pitmaster Anton Williams shows us how Rodney's whole hogs are slow-roasted over direct heat from hardwood coals.... by The Culinary Institute of America
4 min listen

More Episodes from The Culinary Institute of America

Skip carousel

Carrot Tostadas at Oxomoco: Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various carrot preparations. He tops the tostada with coconut yogurt, grilled and braised carrots, blanched and... by The Culinary Institute of America
2 min listen
Interview with Chef Emilio Cerra at Oxomoco: Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in the Greenpoint neighborhood of Brooklyn. Oxomoco opened in 2018, and earned a Michelin star in 2019. In this interview, Chef Emilio talks about inspiration for their mo... by The Culinary Institute of America
9 min listen
Vegan Southern Fried Lasagna at Cadence: Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasagna. Greens grew up eating traditional lasagna and wanted to serve lasagna with a southern twist on h... by The Culinary Institute of America
4 min listen
Vegan Palm Cake at Cadence: Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us a fun vegan dish inspired by a crab cake. She makes a palm cake with chickpeas, hearts of palm, seaweed, and aquafaba as a binder. Chef Shen... by The Culinary Institute of America
3 min listen
Interview with Chef Shenarri Greens at Cadence: Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, combines the flavors of her Virginia upbringing with her passion for sustainable dining. Chef Greens ha... by The Culinary Institute of America
11 min listen
Melitzanosalata at Shukette: Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemo... by The Culinary Institute of America
5 min listen
Shukette’s Signature Salad: Chef Madeleine Lais, assistant culinary director at Shukette restaurant in New York, shows us Shukette’s signature salad. The hearty salad features grilled radicchio, mixed greens, figs, toasted walnuts, and a date vinaigrette. Watch the full documen... by The Culinary Institute of America
4 min listen
Interview with Chef Ayesha Nurdjaja of Shukette: Chef Ayesha Nurdjaja is a James Beard Award Finalist and serves a Middle Eastern menu at Shukette restaurant in New York. Her plant-forward dishes draw on the rustic, vibrant flavors found throughout Morocco and Tunisia. Born and raised in Brooklyn, ... by The Culinary Institute of America
9 min listen
A’ash Reshteh at Sofreh: Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a’ash r... by The Culinary Institute of America
10 min listen
Anarbij with Cauliflower Steak at Sofreh: Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made with an abundance of herbs, pomegranate molasses, onion, and ground walnuts. She serves the stew as... by The Culinary Institute of America
12 min listen
Interview with Chef Nasim Alikhani of Sofreh: Nasim Alikhani is chef/owner of celebrated Persian restaurant, Sofreh, in Brooklyn. Growing up in Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. When she departed a... by The Culinary Institute of America
12 min listen
Chili Crisp Wedge Salad a la “Fat Choi” at Golden Diner: Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in taking a traditionally creamy dish and transforming it into a vegan creation, and this salad is no excep... by The Culinary Institute of America
4 min listen
Mushroom Reuben Quesadilla at Golden Diner: Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese, sauerkraut, and mushroom pastrami. Making the mushroom pastrami is a 3-day process. Portabella mushro... by The Culinary Institute of America
4 min listen
Interview with Chef Sam Yoo at Golden Diner: Momofuku alum, Samuel Yoo, is a rising star and chef/owner of Golden Diner in New York City’s China Town. Fusing his fine dining background with a reverence for traditional American diner fare, Golden Diner serves Latin, Chinese, Greek and “Brooklyn ... by The Culinary Institute of America
7 min listen
Silken Tofu with Tomatoes at Eleven Madison Park: Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato and anise hyssop. He makes the tofu in-house using locally produced soymilk. The tofu sets in a ste... by The Culinary Institute of America
4 min listen
Sunflower Salad at Eleven Madison Park: Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The dish utilizes all parts of a sunflower blossom. The core of the sunflowers have an artichoke-like fla... by The Culinary Institute of America
6 min listen
Interview with Chef Humm at Eleven Madison Park: Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World’s 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based... by The Culinary Institute of America
30 min listen
Corn Tamales at Dirt Candy: Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. S... by The Culinary Institute of America
3 min listen
Zucchini Spring Roll Rangoon at Dirt Candy: Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime jui... by The Culinary Institute of America
2 min listen
Interview with Michaela Duke at Dirt Candy: Michaela Duke is sous chef at Dirt Candy in New York City's Lower East Side. Dirt Candy is a vegetable-focused restaurant with a 5-course tasting menu. She talks about the restaurant’s evolution since it opened in 2008, as well as the culinary team’s... by The Culinary Institute of America
7 min listen
Interview with Chef Amanda Cohen from Dirt Candy: Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-f... by The Culinary Institute of America
12 min listen
Introduction to Inside the Plant-Forward Kitchen: New York: Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary s... by The Culinary Institute of America
4 min listen
Sabich with Watermelon Salad and Watermelon Rind “Amba”: A sabich is traditionally pita or laffa bread stuffed with fried eggplant, hard-boiled egg, chopped salad, amba, and tahini sauce. It’s an Iraqi Jewish street food that has become a staple of Israeli cuisine. This creative twist features watermelon s... by The Culinary Institute of America
3 min listen
Grilled Lamb Chops with Watermelon Molasses, Sofrito and Polenta: For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination... by The Culinary Institute of America
4 min listen
Melonchelada Cocktail: This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helen... by The Culinary Institute of America
2 min listen
Watermelon Stack Cake: Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make a watermelon stack cake. This stack cake filling gets its beautiful color and sweet flavor from watermelon... by The Culinary Institute of America
4 min listen
Pecan Delight Ice Cream Sundae: Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalg... by The Culinary Institute of America
3 min listen
Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce: Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s... by The Culinary Institute of America
2 min listen
Sweet Potato Gnocchi with Pecan Ricotta: Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fen... by The Culinary Institute of America
3 min listen
Squash Tart with Pecan Brittle and Candied Bacon: This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicio... by The Culinary Institute of America
3 min listen

Related podcast episodes

Skip carousel

How to Fillet a Salmon: You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole side... by The Culinary Institute of America
2 min listen
How to Debone a Salmon: There are always long thin pin bones that must be removed from a salmon before any further fabrication. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to find pin bones by running your fingers or a knife along length of th... by The Culinary Institute of America
1 min listen
How to Portion Salmon Fillets: Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to portion out a salmon into four ... by The Culinary Institute of America
1 min listen
How to Skin a Salmon: To skin or not to skin: If you’re cooking salmon on the grill or for delicious crispy-skin salmon, you will most likely want to keep the skin on, since this helps to prevent the salmon flesh from sticking and tearing on the grill or in the pan. If you do... by The Culinary Institute of America
1 min listen
Crispy Vietnamese Salmon on Cucumber Herb Salad: Here’s a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and deli... by The Culinary Institute of America
2 min listen
Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree: In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acid... by The Culinary Institute of America
2 min listen
How to Make Saltwater Brine Fermented Pickles: Old-Fashioned Pickles Like the Pioneers Made by Pioneering Today
24 min listen
03 Fish Welfare - Theory and Practice: Tune in for a tour of a Mowi Scotland salmon farming facility and a conversation with ASC's Janneke Aelen about fish welfare standards. “If you can provide the best possible environment for your fish, the fish reward you.” – Rory Campbell Learn... by Aqua Culture
53 min listen

Discover this podcast and so much more

How to Inspect a Salmon for Freshness

How to Inspect a Salmon for Freshness

Description

Titles in the series (100)

More Episodes from The Culinary Institute of America

Related podcast episodes