Salmon Selection and Storage

Fresh salmon can be purchased whole, fileted, or in steaks. Filets are the easiest to work with. Most markets will have already removed the pin-bones. If not, use a pair of needlenose pliers or tweezers to pull them out for a bone-free filet. Salmon steaks make for a pretty presentation on the plate in a convenient single serving. However, they contain quite a few bones which can make eating a chore.

Salmon Selection and Storage

Look for a bright pink to red color with firm flesh. It should have a fresh ocean smell, not a foul, fishy aroma. Mushy flesh is an indication of age and/or improper handling. Fresh salmon should be consumed as soon as possible, within 24 to 48 hours or frozen up to three months.

Keep in mind that seafood begins to deteriorate as soon as it leaves the water, and it's probably already been at your local grocery store for a day or two, so get it home and cold as soon as possible.

The fish may be frozen in a container or sealable bag with enough water to surround the fish to avoid drying out in the freezer. Plan in advance so the fish can thaw in the refrigerator before cooking.

There is another good reason why lemon is often used with fish other than the obvious flavor enhancement: the acid helps kill bacteria.

Canned Salmon

Sockeye is the preferred type of salmon for canning due to its firm colorful flesh. Canned salmon may be stored for a year at temperatures under 72 degrees F. Opened canned salmon may be stored in an airtight container in the refrigerator for three to five days. Canned salmon may also be frozen in a tightly-sealed container with all air removed for up to three months.

More About Salmon

• Salmon Selection, Storage, and Freezing
• Worms in Salmon - FAQ
• Salmon Spawning and Cooking Tips
• Salmon History
• Salmon Lore and Legends
• Salmon Recipes
_{Salmon Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}