At the Fish Counter

You?ll find fresh ocean-farmed salmon at your local seafood store as well as in the seafood section of your local supermarket. If you have questions regarding freshness or cuts, ask the person working at the seafood counter.

Smoked ocean-farmed salmon, pre-packaged fresh salmon or salmon cakes can also be found in local seafood stores or supermarkets.

Purchasing Salmon:

There are several characteristics to look for when buying fresh salmon.

When buying salmon steak and fillets, look for:

• deep salmon-pink color
• meat that is firm, elastic (springs back when pressed gently) and is translucent
• a mild aroma somewhat similar to that of fresh fruit
• smooth, clean cuts -- no gaping or separation of muscle fibers (indicates old fish)
• air-tight packaging with no liquid

When buying whole salmon, look for:

• firm, glossy skin
• clear eyes, not cloudy eyes
• bright red gills
• firm light-pink flesh that is elastic and translucent
• a mild aroma

When buying frozen salmon, look for:

• good, consistent pink color and no odor
• tightly sealed packaging
• any evidence of frost (frost can indicate that the packaging hasn't been sealed properly)
• little or no air space between salmon and the packaging

Handling Salmon:

Refrigeration

Refrigerate salmon in its original wrapping in the coldest part of the refrigerator (32-36° F.). Use within one to two days, and keep refrigerated until cooking.

Freezing

Leave air space around the salmon packaging to encourage the circulation of cold air. Label and date packages, and use within two months. Commercially frozen salmon (salmon that has been purchased frozen) can be kept frozen for up to eight months.

Thawing

Defrost salmon in the refrigerator overnight or, for quicker results, defrost under cold running water. Salmon can still be cooked with good results if the defrosted pieces still have a few ice crystals remaining.

Learn more about preparing salmon 

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