How To Store Salmon
In order to store salmon in peak condition, you have to buy your salmon in peak condition. How can you tell the difference between fresh salmon and not so fresh salmon? Easy! Smell the fish. If it smells fishy, don't assume that it's supposed to. Really fresh salmon won't smell fishy. That may seam a bit of a contradiction, but it isn't really. Fresh salmon, and other fish too, should smell fresh and should not have a strong unpleasant odour.
There are other things to look for to know that when you store salmon you are storing only fresh salmon that will retain its flavour and texture. Look at the eyes. Do they look bright and alive looking, clear and not listless? If so, then your salmon is probably a fresh one. Look at the gills. Are they a reddish colour? That's another good sign. Now look at the skin. It should be moist. The scales should be shiny and should be firmly attached. That's the mark of a nice fresh salmon.
Of course, this only works for a whole fish. If you are intending to store fillets or steaks, try pressing the flesh with a finger. It should give a little, but then spring slowly back to its original shape. The flesh should also have a translucent and slightly moist appearance. It should not be dry. This applies equally to a freshly caught salmon, or to a salmon that has been frozen and recently thawed out.
Assuming that you have bought your salmon at a market, keep it cool on the journey back home. An ice box is ideal for this. Even 30 minutes left in the ambient temperature of a warm summer's day can have a very bad effect on a salmon prior to storing it. Start the storage of your whole salmon by washing it thoroughly in clean running water. A salmon should not be left in its own juices as this will cause it to deteriorate much faster.
Once the salmon has been washed thoroughly and no longer feels slimy and slippery, lay it on a board and gently pat it dry using clean paper towels. If you are intending to store salmon in a refrigerator for a few days, the best way to proceed is to lay the salmon in a shallow pan. The salmon should then be covered with crushed ice and the entire pan holding the salmon and the ice should be covered and sealed completely with aluminium foil. It should then be placed in the coolest part of the refrigerator. If you store salmon in this way they will keep fresh for up to two days.
If you intend to store salmon in a freezer, after washing and drying, wrap each one tightly in a double layer of lined freezer paper covering every part. They can then be placed in the freezer where they will keep perfectly fresh for up to four months. Thawing out a frozen salmon should be done carefully. The best way is to gently unwrap the salmon. Then place it in a pan and place in a refrigerator for 24 hours. This gentle thawing is the best way to preserve the flavour.
