Seafood Spotlight

Though salmon has a strip of oily flesh along the lateral line and small salmon are delicious simple pan-fired, the flesh of larger fish can become dry, so use a recipe which either seals moisture in, or has a sauce, and don’t overcook.

NATURALLY DELICIOUS

Fresh salmon is ideal for today’s taste conscious consumers. Rich in colour, with a distinctive texture and unforgettable taste, fresh salmon is naturally tender and naturally delicious.

ALWAYS FRESH - ALWAYS AVAILABLE

Salmon is renowned for its superior quality and consistency in taste, texture and freshness. And due to advanced techniques in fish farming where salmon is handled with care from start to finish, salmon is available fresh every time-every day of the year.

FRESH FACTS

Since salmon can arrive at a store from a fish farm in less than 48 hours, it is guaranteed that the product is of top quality and incredibly fresh. Some indicators of freshness are:

• Bright, clear eyes that are often protruding
• Bright red or pink gills that are clean
• Firm and elastic flesh that springs back when pressed gently with the finger
• Shiny skin with scales that adhere tightly
• Clean, pink intestinal cavity
• Fresh, slightly seaweed scent
• Fillets and steaks should have firm and elastic flesh and a fresh-cut appearance

SALMON SMART

Fresh salmon is a natural healthy choice containing many nutritional benefits. For instance, compared to hamburger, steak and pork loin, salmon contains 20% more protein. Salmon is also a highly digestible protein packed with vitamin A and carotenoids, which are thought to help prevent cancer. Additional nutritional benefits associated with salmon, which have been well researched and documented in medical journals include:

• An average portion of salmon provides over half the recommended daily allowance of protein.

• In addition to vitamin A and carotenoids, salmon contains B vitamins, particularly niacin and vitamin D, which helps a body to absorb calcium.

• Salmon contains far less saturated fat than an equal portion of virtually any other meat or poultry protein source.

SALMON SUCCESSES SIMPLE

With fresh salmon, it’s easy to prepare world-class dishes without having to be a world class chef. That’s because no other fish is more versatile and more reliably delicious.

Salmon cooking offers seemingly endless opportunities for exploration and delight. Whether its baked, broiled, microwaved, barbecued, grilled or roasted, salmon dishes are always simile and always delicious. Nothing could be easier - quicker - or tastier than fresh salmon dishes.

SALMON STYLES

• Steaks are a very handy portion size.
• Fillets are easy to eat because the bones have been removed.
• Whole salmon is more economical when serving four or more people, is delicious stuffed and makes for a special presentation.

STORING SALMON

Fresh salmon should be put in the coldest part of the refrigerator within two hours of purchase and cooked within two days of purchase. If the salmon is not used within the two days, freezing is recommended to maintain optimal freshness.

SALMON THAWING

Salmon will remain fresh in the freezer for three to five months. It’s best to thaw salmon in its original wrapping for 24 hours in the refrigerator rather than at room temperature. If pressed for time, salmon can be defrosted under cold running water, or in the microwave for four to five minutes per pound, followed by equal standing time.

Timing is of the essence when it comes to cooking salmon whether by conventional methods, microwave or barbecue. Perfectly cooked salmon is moist and has a delicate flavor.

THE TEN MINUTE RULE

A good rule of thumb is to measure fillets and steaks at their thickest section and cook 10-minutes per inch.

SALMON IS COOKED WHEN…

• Flesh has begun to turn from translucent to opaque
• Flakes easily when tested with a fork at its thickest part
• Firm but still moist