Yesterday I was about to cook a couple of yellowfin tuna and salmon fillets; had everything ready for 'em... when it struck me that all the 'ingredients' I was using were canned. Canned tomatoes, minced garlic (in a jar), dried parsley, dehydrated onions, etc etc.
As I was about to begin to cook the fillets I wondered if the taste difference would be *that* big between the canned and fresh ingredient fish.
So I went to the local supermarket and bought garlic, tomatoes, parsley, celery, onions,etc.
I had 4 salmon and 4 tuna fillets so I took half of them and made half with the fresh ingredients and half with the canned ones. Cooked them in seperate pans using same heat & time.
about an hour later they were done.
Of course, this may be obvious to many, but the fresh ingredient one tasted better. Thing is, it tasted a HELL of a lot better than the ones made with canned stuff. The 'fresh' garlic-butter salmon was SO good compared to the jar-minced garlic there was no comparison. The tuna made with fresh stuff TASTED like tuna+ingredients, not just ingredients with texture of tuna which was what the canned ingredient tuna tasted like.
I guess from now on ill take the extra 20 minutes to cut the fresh stuff up to cook with... and keep the damn cans for the hurricane season
