How to Buy and Prepare Salmon Best?
In order to make a more educated decision when buying salmon, it does not hurt to have an idea of how you will cook it and how it will taste after cooking. There are several varieties of salmon and the most common factors that consumers have to be aware of when making their choice is the difference between wild and farm raised or Atlantic and Pacific. When it comes to Atlantic or Pacific salmon, the significant difference is only with the life span of the fishes. However, there is a huge distinction between salmon taken from the wild and those harvested from fish farms. Salmon from the wild has a deeply colored, meatier and firmer flesh. This ought to be also the healthier one.
When buying or preparing salmon, proper handling is necessary because all fishes naturally start to break down after being pulled from the water. Before making a purchase, you have to determine what cut will be needed for the recipe that you plan to cook. Your choices of cuts include filet, steak or whole. Economic-wise, a whole fish is the best when preparing a meal for a big group. It also presents the options of decorating for presentation, serving stuffed and dividing into steaks and filets for individual servings. Buying a whole salmon and making cuts for steaks and filets may require a bit of effort but you can make a sizable amount of savings compared when you buy ready cuts from the fish section in groceries or markets. The straight down cut made through the salmon is referred to as the steak and this is usually about once inch thick. Meanwhile, the side of the salmon which is deboned and the skins sometimes removed is called the filet cut.
Because you are going to spend a considerable amount of money on the salmon, make sure that you will get your money’s worth. You will know that it is fresh and kept at the right temperatures when you can smell an ocean-salty sweet after taking a whiff. But when it smells like fish, it is an indication that the fish is already old and would not produce great dishes as that of fresh salmon meat.
The physical signs of freshness in salmon include color and texture. The flesh should be firm, intact and in good shape. The meat should not leave an indentation when gently pressed. The skin should have a nice shine, clean, not slippery and scales should not fall off readily.
If you are taking a look at a whole salmon, observe the eyes closely because it is the easiest gauge of freshness. Fresh fish should have well rounded and clear eyes. You will know that the fish is already out of date if the eyes have sunk into the eye socket or if they are already cloudy. Another indicator is the color of the gills. It should range between bright pink to deep red.
To prevent spoilage, avoid buying salmon if you intend on making a few more stops before getting home. Even for short periods, fish won’t do well in warm conditions especially inside the car on a sunny day. It is also not recommended to keep the fish unfrozen for more than 24 hours. If possible, the fish should be purchased on the day you plan to cook it.
And when it comes to cooking, the most common options of preparing salmon is by baking, broiling, grilling, frying or poaching the flesh. It can be served as an entrée by itself or used as a base ingredient. No matter how it is cooked, the salmon is a preferred ingredient for a healthy recipe.
