Given the background description of some cooking related query, summarize the question into a title

Q: I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out all other flavors. How can I use this pepper without losing the other flavors?

A: How can I use white pepper without having the odor dominate the food flavour?
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Q: When making e.g. spaghetti sauce, do I:first sweat the onions and then add the minced meat?first brown the minced meat and then add the onions?do both at the same time but in different pans and add them together afterwards?What are the advantages of preferring one of the options over the others?

A: First onion or first minced meat?
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Q: I got out some wild sockeye salmon that had been in the freezer for quite a while (several months at least, not more than a year). It was vacuum-packed, no freezer burn, sealed properly, etc. I cooked it very well but while it smells and looks okay it tastes earthy and a bit undercooked (even though it's flaky and opaque). The texture is fine. I stopped eating it but wondering what this is about. I cut it in half while it was still raw and washed the knife and then used it for salad ingredients. If the knife wasn't washed well enough could the raw salmon cause me a problem? Thanks!Edit: Does anyone know what the taste might mean? Or if it might mean it's not really edible? I did eat a bit and am fine but I guess we have taste buds for a reason so I should probably avoid it. I am curious as to what might have gone wrong.

A:
Earthy tasting frozen salmon
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