A Quick Guide on Handling and Preparing Salmon

[Rafael Chow]

Salmon is an extremely tasty and healthy choice for any meal. There
are a wide variety choices, however most salmon you'll get from your
grocery store is Atlantic salmon because it is quite abundant. Other
popular and also tasty types of salmon include Sockeye salmon, Chinook
salmon, and silver salmon. If available, you should give these a try
as well. When you do select your fish, make sure that it is fresh-the
fresher the better.  The flesh should be bright and colorful,
rather than dull or grey. It should also be firm and not feathered.
When pressed with your finger, the flesh should bounce back, leaving
no trace of indentation. The skin should be translucent and bright and
not slimy. The gills should be bright red. The eyes should be clear
and rounded; if they are cloudy or sunken in, the fish is already out
of date.
Handling salmon, once purchased, requires its own special attention.
Once you get home, remove the fish from its wrapping and rinse it with
cold water; next rewrap the salmon in plastic wrap and then cover it
with a layer of aluminum. Store it in your refrigerator in the coldest
part, to keep it fresh. Ideally, you should avoid the typical
temperature setting of 40-140 degrees Fahrenheit. Most food is unsafe
within this temperature setting. So, remember to keep your salmon as
cold as possible. You probably shouldn't keep the fish unfrozen for
longer than a day, as it will not keep.  
Do not purchase fish until you actually want to use it. You can freeze
salmon by wrapping it tightly in plastic wrap, foil and Ziploc bags.
When prepared thusly, salmon can keep in the freezer for up to six
months, with its flavor and texture sealed intact. When you want to
defrost the salmon, place in the refrigerator for a day or about 30
hours before serving time. Do not try to quick defrost with a warm
water bath. When handling salmon, it is important that you are
careful. Bacteria will often grow on food that is kept in a
temperature range of 40F and 140F. Take the time necessary to defrost
the salmon. Again, handling salmon is a delicate affair, but its worth
the extra work.