The Ultimate Guide to Buying Salmon: Unlocking the “Golden Standard” for Freshness and Nutrition

"Unraveling the Secrets to Selecting the Finest Salmon: A Guide to Purchasing Delicious and Nutritious Salmon for Your Loved Ones."

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How to Choose Fresh and Delicious Salmon the Right Way

For whole, fresh salmon

First, you need to observe the fish’s eyes. Clear eyes that are not cloudy or yellowish indicate freshness. Additionally, the eyes should be slightly bulging; sunken eyes are a sign of inferior quality.

The body of the fish should be bright and shiny. Its skin should be tight against the body, with no signs of bruising, damage, or scratches.

For the gills, a quick visual inspection will suffice. Fresh salmon will have bright red gills without any tears. Avoid buying fish with gills that have turned dark red or pale. Also, the gills should be free of any clotted, bruised blood.

Springiness of the Flesh

Fresh salmon should have a certain degree of springiness to its flesh. To test this, you can use one of the following methods:

– Gently press your finger into the fish’s body to check for springiness. Then slowly release your finger; if there is no indentation left by your finger, the fish is fresh.

– Lift the fish’s tail and give it a firm shake. If the flesh along the backbone feels firm and not loose, it passes the test. Alternatively, you can bend the body of the fish; when released, it should not show any wrinkles.

Freshness through Taste and Smell

Fresh salmon has a rich, distinctive flavor and aroma when eaten raw. If the salmon is not fresh, it will taste bland and may have a foul odor, indicating a decline in quality.

A fresh slice of salmon should not be mushy, and you should feel a certain firmness to the flesh.

For filleted salmon

Fresh salmon fillets should be bright pink or orange in color. If the flesh has turned darker, it means the fish is spoilt or about to enter the decomposition stage.

Additionally, high-quality flesh will be extremely springy. When pressed, it should leave an indentation but quickly bounce back to its original state.

Examine the surface of the fillet; it should be dry and free of any strange liquid or discharge. The fat stripes on the fish’s body should be evenly colored and bright, with no signs of discoloration or brown spots.

Moreover, fresh fillets will have a distinctive aroma and should not smell strange or rancid.

According to Khoevadep

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