OK, this is going to be a really stupid sounding question, but...

I've never had fresh tuna or salmon. No sushi (I hate cold meat of any kind; SOME cold cuts are OK). I digress.

I can't stand the smell of tuna in a can and if I can't stand the odor of something, I've never been able to eat it. My mom fixed salmon croquets when I was a kid and I refused to eat them (once again, from a can). Thus, I've never eaten either fish.

I want to venture out and try more things for health reasons. I like fish -- the whitefish at Luby's, for example. Fish at Long Johns (I know...) and other fish and chips type places. Shrimp, etc. Lobster is fine, though not my favorite. So with all that said, what does FRESH tuna and salmon taste like? Is it more along the lines of the fried fish I've eaten or is it more like just better parts of what comes out of a can, odor and all?

Is it just something I have to try? Where is a good place (chain) to try it to decide whether or not I'd like to buy it at the grocery and fix it myself?

Salmon we love to do blackened on a griddle/cast iron. Also like it grilled on a cedar plank.
Tuna we love to sear with either black/white sesame seeds, or some kind of light citrus rub. Whichever one you do, make sure to not overcook it. Especially the tuna. Once seared on both sides, its pretty much done.

Cedar plank salmon FTW! Soak that plank first though!

Fresh definitely has a different flavor and texture than canned, potted, preserved etc etc etc. I am the exact same way in the sense that I love fresh seafood but canned, preserved and even some frozen types I just avoid at all costs. More so texture for me.

If I had to make a chain recommendation I would say Cheddars or Kona Grill may be good bets. I always thought Fish Daddy was decent in College Station as well.

A local seafood restaurant could be a great way to try as well if you have a quality one nearby. Look at menu pricing. You will pay more for fresh seafood the further away you are from the source.

If you are interested in these items your own maybe try and find a local fishmonger who can give some good suggestions and techniques.

You got that lawyer money, just roll into your nearest Eddie V's or equivalent and order salmon and/or tuna.

Quality tuna and/salmon cooked correctly is a thing of beauty.

The majority of fresh salmon sold in the United States is farm raised in the Pacific off the coast of Chile. If you read the label carefully, you'll notice the meat contains astaxanthin, which is a coloring agent added to the fish food. Without it, that salmon would be very light in color. That's not a knock, just know farm raised salmon is not as intense in flavor as wild salmon, which may be a benefit.

If your interest is Wild Salmon, it's out there, but very expensive (I'm referring to Sockeye or true North Atlantic Salmon that is not raised in Chile).

I recommend getting a quality food thermometer and cooking it yourself. Now I hate salmon in any cooked form. I've never liked it and don't know that I ever will. It's the taste, not the smell or texture. I DO like it raw in sushi though.

Tuna is another issue. Like you I hate canned. Raw tuna in sushi or in tuna steaks is good, though not my favorite.

There are lots of great fish though... I recommend find a place that can do swordfish properly. It's a fantastic "gateway" fish that's a little different. Texture almost like beef, no fishyness at all. LOVE swordfish.

If you're looking to find out if you like one or the other first I would try salmon, I prefer it to tuna. Secondly on the restaurant aspect I'd stay away from a chain go to a higher end seafood restaurant so that you get a proper introduction to it. A bad dish could sway you away from it. Salmon isn't difficult to make and there's a ton of options out there but I would first try to locate a quality seafood restaurant in your area that makes a proper salmon dish and let that serve as your gateway.

Also with your propensity for white fish you should try halibut if you haven't done so before, not cheap but it's top notch if white fish is your thing. Halibut is one of my favorites.

Ever had a tuna poke bowl? A lot more palatable for some people than just sushi. I can't get enough of them.

It has already been mentioned, but learning to cook it at home almost requires a good thermometer. Even better if you have one that you can measure remotely (like a Meater) that warns you as you approach the temp you told it to target.

A nice piece of salmon properly cooked is on par with a nice prime ribeye properly cooked.

We hated salmon for years because I couldn't cook it right. I was always overcooking it. Once I started using a thermometer religiously it changed everything.

Over cooked is nasty - bitter and fishy. Salmon can go from perfect to ruined incredibly fast.

If your cooking on the grill I also strongly recommend putting the thinner end of a filet on top of a piece of foil at some point so that you don't end up with that thinner end over cooking.

My first tuna steak expirement a few weeks ago was a disaster. I had a steak I'd bought at the Wildfork store. Not sure if it was my cook or the meat itself, but it scared me away from trying it again any time soon.

Poke or sashimi however I'll all day.

I never thermo salmon. 5 min skin down, 3 up. Perfect every time. Skin gets crispy.

wadd96 said:

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I never thermo salmon. 5 min skin down, 3 up. Perfect every time. Skin gets crispy.

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This method can work as long as you're buying roughly the same size and shape cut every time. Thickness variance will alter success dramatically with this method however.

I also know how to trim fish...

Indeed!