Sure, you might love salmon, but do you know everything you need to know to make sure you’re enjoying quality salmon, and maintaining its quality? Learn all about Freshness, Storage, and Doneness, by reading below.
As you’re probably aware, seafood is highly perishable, meaning it’s optimal that you keep an eye on it before purchasing, and before cooking. Check out these tips to ensure you’re purchasing and consuming fresh seafood:
- Smell: When determining the freshness of your fish, smell is likely the best way to go! Fresh fish will have a slight sea or salty smell to it, with no pungent odor. If your fish has an off-odor or ammonia smell, then it’s likely a sign of age or poor handling.
- Texture: In general, your fish should have a firm texture and spring back when you push against it.
- Appearance: Your fish should be moist and glistening.
Temperature is one of the most important factors when it comes to storing your fish. Your thawed fish should be stored at temperatures between 30° and 34°F. We recommend that you store the fish on ice (in the fridge) and switch out the ice every day. Most importantly, use the fish within two days.
It is very important to cook fish until just done – especially because fish continues to cook as it sits. Over-cooking is the most common mistake that home cooks make when preparing fish. Here’s a few ways to monitor doneness:
- Translucent flesh will become opaque.
- The flesh will begin to firm up. You can test this by checking the resistance of the flesh to your finger. Raw or undercooked fish will be mushy and soft.
- The flesh will separate easily from the bone. Undercooked fish will stick to the bone.
- The flesh will become flakey.
- In general, once your fish has reached an internal temperature of 140° F, it is done.