Smart About Salmon
As salmon becomes increasingly popular for its health benefits, more and more is available in the grocery store. Whether you buy fresh, frozen or canned, the Alaska Seafood Marketing Institute shares some ways you can make sure you’re getting a top-notch product.
- Look for solidly frozen packages stored below the chill line in the freezer case.
- Don’t buy salmon with freezer burn or icy white discoloration.
- Until you are ready to use it, keep salmon firmly frozen, wrapped in moisture-proof paper or in an airtight container. For best results, store it at 0 degrees or below for up to 4 months.
- To thaw, place the wrapped package in the refrigerator overnight on a plate or a shallow pan to catch the drips. Allow 8 to 10 hours to thaw completely.
- The soft edible bones in canned salmon are a rich source of calcium and don’t need to be removed.
- Red sockeye is the premier canned salmon. Its deep red color and firm texture make it very appealing for entrees.
Published 09/16/09
