Comments on: Dashi

By: Kelly

Kelly — Sat, 09 Nov 2013 21:35:54 +0000

I like to pull mine right around Medium, and time really depends on how hot your grill is. But the general rule is the jumping off point. I start checking them when they should be about 2/3rds of the way cooking by gently opening one up and peeking inside.

By: Debora Gillespie

Debora Gillespie — Wed, 23 Oct 2013 13:26:22 +0000

If you are wondering how long to grill, or to cook salmon, the general rule for fish fillets is 10 minutes per inch of fish. However most wild salmon connoisseurs recommend cooking salmon until it is medium to medium rare because they do not want to risk overcooking. Check to see that the salmon is flaky in texture.

By: Kelly

Kelly — Wed, 29 Jun 2011 23:17:52 +0000

Aww thanks you guys :) I made up a couple more batches and we’ve had some soba and prawns in the dashi broth oh my goodness – it’s such a great soup base.
With the way food prices keep rising, I’ve been trying to practice using as much of an ingredient as I can. Like I have been saving vegetable trimming to use to make vegetable stock. I even put some corn cobs in to some water and milk and made a chowder base that I added the Copper River Salmon collar meat to for a wonderful salmon corn chowder. I’m having a blast discovering ways to make the most of the ingredients :)

By: Chez Us

Chez Us — Fri, 03 Jun 2011 01:13:45 +0000

Kelly, you made salmon bones look extremely sexy; love it!! Have never considered saving my fish bones for a fish stock, and I don’t know why. I save all other bones for just that. You have inspired me to aspire to be a less wasteful cook, but attempting this delicious sounding recipe! Thank You!