In article <f8jgfl$tq6$1@registered.motzarella.org>,
"Dee Dee" <deedovey@shentel.net> wrote:

> "Steve Pope" <spope33@speedymail.org> wrote in message
> news:f8jdqc$2tt$1@blue.rahul.net...
> > Smitty Two <prestwhich@earthlink.net> wrote:
> >
> >>I love a good salmon filet, but have trouble picking the texture I
> >>prefer. Can't seem to figure out what to look for. Many cuts seem to be
> >>sort of stringy and steaky in texture (not sure if those are correct
> >>terms) but the stuff I like comes apart in slices when you push a fork
> >>down on it.
>
> I assume you mean that it comes apart in slices when you push a fork down on
> it -- after it's cooked?
>
> If so, try poaching your filet. When I've picked up a already cooked piece
> at Whole Foods that is poached, this is how it is.
> DeeDee

Yes, I'm talking post-cooking. But since I like a crisp outside and a
rarish inside, I'm not sure that poached would suit my personal tastes...