What outcome often results when Keta fillet is cooked using methods optimized for fattier Coho?
Answer
The result will likely be dry and somewhat bland
The most common error leading to disappointment with Keta is applying cooking techniques designed for higher-fat salmon varieties, such as intense, fast grilling or extended baking. Since Keta possesses a lower oil ceiling, these aggressive, moisture-stripping methods rapidly deplete its limited fat and water reserves. Consequently, the fish dries out quickly, and because the natural flavor is already mild, the dryness exacerbates the perception of blandness, failing to deliver the desired succulent mouthfeel.
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