Smoking is a dry heat cooking method used to flavor, color, and preserve food for immediate use. When smoking, heat
Boiling is another moist-heat cooking method that uses the process of convection to transfer heat from a water-based liquid to
Stewing also uses a combination of dry– and moist-heat cooking methods. Stewing is most often associated with smaller pieces of
Braising uses a combination of dry and moist heat cooking methods to provide the best aspects of both methods. Braising
Sautéing is a dry-heat cooking method that uses conduction to transfer heat from a hot sauté pan to the food.
Steaming is a moist heat cooking method that uses the process of convection to transfer heat to the food being
- Scientific Name: Oncorhynchus tshawytscha
- Taste: Pronounced buttery, rich
- Texture: Oily, flaky, and meaty
- Scientific Name: Salmo salar
- Taste: Rich, buttery, and slightly sweet
- Texture: Firm, flaky
- Scientific Name: Salvelinus alpinus
- Taste: Mild, without a strong fishy taste
- Texture: Meaty, with small flakes
- Scientific Name: Salvelinus malma malma
- Taste: Mild, slightly sweet
- Texture: Firm, flaky
- Scientific Name: Salvelinus namaycush
- Taste: Mild, Slightly sweet
- Texture: Firm, flaky
- Scientific Name: Salmo trutta
- Taste: Mild, slightly sweet, and nutty
- Texture: Firm, flaky