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even colour, minimal gaping, soft flesh or free from blood spots and bruising

2007-02-15 01:54:33 · 5 answers · asked by Anonymous in Food & Drink Cooking & Recipes

5 answers

How To Pick The Freshest Salmon
When you go to buy your salmon:
* Make sure the fillets or steaks of salmon are freshly cut and on ice.
* The fish's flesh should be firm to the touch.
* If the salmon smells at all fishy, choose a different fillet or steak.
* Do not wrap salmon in plastic wrap. It can trap bacteria and speed up non-freshness.
* Fresh fish should be used within 1 to 2 days.

2007-02-15 02:03:29 · answer #1 · answered by BARROWMAN 6 · 0 0

If they've been frozen, they're probably ok. If they haven't been frozen and don't smell or feel slimy then they're probably ok. Nothing throws a red flag more than smelly and slimy fish. Just make sure you cook them thoroughly (to at LEAST 140 F, with questionable fish you're probably better to go all the way to 160ish) to kill any bugs. Then again, I'm a bad person to ask...I've had chicken breasts in my fridge for a week past the sell by date, cooked 'em to 165 and had a delicious dinner with no digestive side effects. I did, however, work in the prepared foods department at a grocery store for 6 years so I do know a thing or two about salvaging perishables that are barely out of date. The biggest obstacle to overcome is make sure you WASH YOUR HANDS after every time you touch the fish, wash the utensils thoroughly, and anything else that came in contact to avoid cross contamination. Either way, happy eating!

2016-05-24 03:10:55 · answer #2 · answered by Anonymous · 0 0

Four Signs of Freshness
1. The flesh should be firm and moist, with shiny skin and no dry patches.
2. The fish should smell clean, not fishy or ammonia-like.
3. The fish should be protected from direct contact with ice. If it's sitting in a pool of melted ice at the shop, it was probably frozen or is freezer burned, and you shouldn't buy it, .
4. If buying a whole salmon, look for clear, not clouded, eyes, firm flesh and red gills.

2007-02-15 02:07:21 · answer #3 · answered by Chrissy 2 · 1 0

It could be the colour, bruising or the fat

2007-02-15 01:59:35 · answer #4 · answered by kerry n 2 · 0 1

If it smells like fish, don't eat it!

2007-02-15 01:59:08 · answer #5 · answered by bacteria4eva 2 · 0 1

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