Salmon Recipes

I have this theory that the number one cause of dislike for salmon is the quality of some of the product in the seafood sections of grocery stores. It’s hard to believe anyone could dislike a fresh piece of well prepared salmon. On the other hand it is very easy to understand that someone could be turned off by a piece of skanky salmon.

Where as the differences between pieces of chicken and fish are minor, choosing fresh salmon is critical. Fresh salmon firm, rich and flavorful. Salmon that is off is fishy and soft.

Don’t take it for granted that your local fishmonger is carrying good product. Make sure that you touch, smell and visually inspect the product. Here are some tips to help you pick fresh salmon:

• Firm moist flesh without discoloration (you need to understand the different types of salmon)
• Fresh, mild odor. Salmon should not smell fishy!

If buying whole fish make sure:

• The salmon as bright clear eyes. Cloudy eyes are a sign of poor storage conditions.
• Red gills. The colour of the gills wash out with time. Pink gills are usually okay, white gills not so much.
• Moist shiny skin, free of slime

When buying frozen fish:

• Commercially frozen fish should be vacuum sealed. Air is the enemy of good frozen product. If the supplier hasn’t put in the effort to vacuum pack the fish I would question their storage method. The seal on the package should not be broken and their should be no frost/snow attached to the flesh.
• If the seal is broken the fish will have some level of freezer burn. Freezer burnt fish is skanky fish.

Of course the best way to guarantee good fish quality is to develop a relationship with a local fish monger that consistently carries fresh salmon.

If you are only an occasion buyer I hope you find the tips above useful and I welcome your feedback!