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Salmon Handling |
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| Handling Guidelines: Please see the Alaska Seafood Marketing website, www.alaskaseafood.org, the Alaska Sea Grant College and your states Division of Environmental Control website for more detailed guidelines. Guidelines presented here are only meant to assist you with the proper handling of your product. Be Gentle! Wild Alaskan Copper River Salmon is a wonderful healthy food from the sea. The more gently you handle it the better it will maintain its taste, appearance and texture. This natural product will arrive in quality condition. To stay that way it must be handled with care. Fresh Salmon: Fresh salmon of any species must be kept COOL at all times. The higher the temperature the shorter the shelf life. Immediately upon receipt salmon should be placed in your freezer or refrigerator. A cold storage temperature of as close to 32F as possible should be maintained. Increasing the temperature to 40F will decrease the shelf life by 50% and increasing the temperature to 50F by 75% ( Marine Advisory Bulletin No. 32 , Alaska Sea Grant College Program). Thus the salmon taken out for dinner on Monday may still be used safely on Saturday if it has been stored close to 32F. Up the temperature to 40F and you had better use it by Wednesday. Increase the temperature to 50F and that lovely piece of salmon needs to be grilled the night you took it out of the refrigerator. Fresh salmon should be removed from the refrigerator immediately before it is to be used. It should be lightly rinsed with fresh, clean, cold water and the excess moisture gently patted off with a paper towel. Fresh salmon should always be cooked completely and such products as sushi attempted only by a professional. Don't rinse the salmon with warm water, leave it out in the heat, handle it roughly or over-cook it. These practices drastically reduce product quality and dining pleasure. Frozen Salmon: Frozen salmon should always be thawed in the refrigerator , NEVER out on the kitchen counter. Thawing salmon in a warm environment allows the outside of the fish to thaw first and begin to deteriorate in quality while the inside remains frozen. Allow 6-8 hours for steaks to thaw. Once thawed the salmon should be lightly rinsed with fresh, clean, cold water and the excess moisture gently patted off with a paper towel. Fresh/frozen salmon should always be cooked completely and such products as sushi attempted only by a professional. Properly processed and stored frozen salmon will last for months in the freezer. Don't throw the salmon into the bottom of the freezer. This tends to break some of the vacuum seals and cause the flesh to separate. Gently handle the salmon when it is frozen, just as you will when it has thawed. Don't refreeze salmon once it has thawed. Smoked Salmon: All of our smoked salmon products are cooked and ready to eat. The smoked salmon does not require refrigeration until it is opened. To maintain the fillets integrity within the retorts; slide the retort from the box onto a flat surface, cut the top flap of the pouch open and fold it down. Remove the fillet from the retort by using a spatula and sliding it onto a serving platter. |
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