Mon, Jan-26-09, 20:37
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Senior Member
Posts: 5,160
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Plan: Weston A. Price, GFCF
Stats: 165/133/132
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Thanks for the tips. The salmon was frozen when I got it and stayed in the deep freezer for about a week afterwards.
I think it was only really too salty at the ends, and when it was sliced too thickly. That's interesting about the sugar - but how come the fish gets salty without getting sugar in it? Is it just because salt ions are smaller than sugar molecules?
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