ALL ABOUT SALMON
Salmon is naturally rich in essential vitamins and minerals, and a great source
of omega−3 fatty acids, which are important for healthy hearts and minds but
cannot be produced by our bodies. It is recommended that we eat at least two
fish−based meals per week, but today people still don’t eat enough fish.
The popularity and versatility of salmon is beginning to change this.BUYING
Tasmanian Atlantic salmon is readily available in many forms and cuts to suit
different recipes and preparation methods. A dressed salmon is a whole fish with
gills and guts removed. Pan−dressed means that it also has its head, tail, fins
and scales removed and it is ready to cook. Salmon steaks or cutlets are
cross−sectional slices, which are ready to cook but contain skin and bones. Fillets
refer to individual−sized portions that are cut from the side of the salmon. Fillets
are usually boneless but should always be checked for small pin bones which can
be removed with tweezers. Fillets can be bought with or without skin. They are
ready to cook, or can easily be cut into cubes or slices, depending on the recipe.CHOOSING
When buying a whole salmon, make sure the eyes are clear and bright, and the
skin is moist. Smell is another important indicator of freshness and quality: fresh
salmon will have a pleasant ocean smell. Salmon steaks, cutlets and fillets
should appear fresh−cut and moist, with no browning around the edges. The
flesh of a fresh salmon should gently spring back when pressed with a finger.
COOKING
Produced in one of the purest and most pristine environments in the world,
Tasmanian Atlantic salmon has become our preferred eating fish. With its rich
flavour and robust texture, salmon can be cooked in a variety of ways − baked,
barbecued, roasted, poached, grilled, steamed or fried. The meatiness of the
salmon ensures that it barbecues especially well.STORING
Fresh salmon can be kept for up to two days in the fridge (although this will
depend on the freshness of the salmon when purchased). Salmon is an ideal fish
for freezing, due to its meatiness. It must be wrapped in plastic or stored in an
airtight container when freezing to retain its moisture. Salmon should always be
thawed in the fridge; it is not safe to thaw at room temperature or in warm water.