General Preparation
Preparing Fresh Salmon:
- Rinse fresh salmon in cool water and pat dry.
- Prepare immediately.
- Never leave fresh fish at room temperature. Always marinate salmon in the refrigerator.
- Cook salmon the minimum time recommended in recipes. Salmon should be cooked thoroughly to destroy detrimental organisms. Flesh will look opaque and flaky when done. Note that over-cooking will result in flesh that is tough, dry and lacks cohesion.
- Use a meat thermometer. Salmon is ready to eat at 145. Remove fish from heat just before it is done; it will continue to cook for a few minutes afterward.
- Left-over salmon should be refrigerated and used within a couple of days.
Preparing Fresh Frozen Salmon/Fish:
- Thaw frozen salmon in refrigerator for 24 hours. Thawing salmon at room temperature permits bacteria to damage product's freshness.
- If pressed for time, salmon can be thawed by placing it under cold running water or in the microwave on low power for four to five minutes per pound (followed by equal standing time). If using the microwave to thaw, be careful to only thaw, not cook flesh.
- Rinse fresh salmon in cool water and pat dry.
- Prepare immediately.
- Never leave fresh fish at room temperature. Always marinate salmon in the refrigerator.
- Cook salmon the minimum time recommended in recipes. Salmon should be cooked thoroughly to destroy detrimental organisms. Flesh will look opaque and flaky when done. Note that over-cooking will result in flesh that is tough, dry, and lacks cohesion.
- Use a meat thermometer. Salmon is ready to eat at 145. Remove fish from heat just before it is done; it will continue to cook for a few minutes afterward.
- Left-over salmon should be refrigerated and used within a couple of days.
Preparing Smoked Salmon:
- Smoked salmon needs no preparation before eating. Visit "Recipes" to view a few of our favorite smoked salmon dishes.
- Left-over salmon should be refrigerated and used within a couple of days.
|