SALMON is a sea fish or saltwater and icy, although it can be found in some rivers in Europe, Japan and Alaska. In Norway, Ireland and Scotland reach up to 100 kg of weight. There are also in Chile.
There are also other varieties in the Pacific, such as The Hunchback (pink) and the silver.
The salmon gets all year round.
Presentations: in fillets and slices. Fresh, it’s more expensive. Frozen, it’s cheaper. Smoked and salted.
It must have a gentle smell of sea. Its flesh is firm, moist and elastic to the touch (that when pressed and released immediately recover its shape and that it is not sunk). That its color is intense and its skin shiny.
Fillets must be coarse and even.
Frozen, it must be very hard, soft smell and vivid color. There are some of paler color, this because of the food they consumed.
The salmon eggs, is the so-called “Red Caviar”, a little salty.
Smoking to firewood can be frozen and usually comes from Alaska. Canned foods are also made.
The salty, must be certified with the annotation, “Salado with dry salts”, synonymous of quality.
If you buy the fish either frozen or not, you have to be careful not to lose the “cold chain”, which is why you must buy at the last moment before leaving the supermarket and if possible place it in a thermal bag for transport. When you get to your destination put it in the freezer.
In the market it is in different cuts: fillets, for baking, grilling and for raw preparations such as sushi or finely cut and marinated), medallions, slices cut to the width of salmon (transverse or vertical cut), for cooking in stews, and Back.
This delicious fish is highly desired in the world cuisine for its versatility to prepare it (cooked, grillage, grilled, baked, stewed, raw (sushi), with dressings or sauces and the reddish color so attractive that the Atlantic has, is very nice to the View.
Fresh salmon, when you get home should be cleaned with a damp towel, if you wish you can marinate (marinate) and then wrap it in film or place it in a container and refrigerate in the coldest part of the refrigerator (in the background) and consume it as soon as possible.
Always keep refrigerated until the time of preparation.
If frozen, wash quickly with cold water and dry with absorbent paper towel, then slice and freeze. Do not forget to place the frozen date.
If it is cooked and will be refrigerated, it must be cooled and packed hermetically in glass container or on paper film and placed in the coldest part of the refrigerator for a maximum of two days.
Refrigerated and seasoned, fresh salmon can be kept for up to 2 days.
Frozen fresh, up to 8 weeks. Cooked refrigerated for up to 2 days.
To defrost, pass the freezer to the refrigerator the night before brewing, or place in water at room temperature in the refrigerator for 10 minutes. Do not defrost at room temperature.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
Four months. 2 days approx.
If you want the fillets to retain their shape, do not remove the skin when cooking.
Do not freeze partially frozen salmon, because it has already been thawed. It should be consumed as soon as possible. Or freeze the cooked salmon because it alters its flavor and texture.
You must buy at the last moment to leave the supermarket to not interrupt the “cold chain” and when you get home put it immediately in the refrigerator or freezer.
Fish or any other food should be handled with clean hands and utensils.