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Buying Salmon
Cooking Salmon
Storing and Freezing Salmon
A Matter of Fact

Handle fish carefully. They bruise easily.


Tasty Tips
meals in minutes  
Salmon Sense

A Fresh Look at Buying Fresh Salmon

Fresh salmon is easy to look for. Here's a simple, three-step freshness test:

  1. LOOK - The eyes should appear bright, clear — almost alive; the gills reddish; the skin moist with shiny, tightly-adhered scales.


  2. TOUCH - Fresh salmon meat will give slightly when you press it with a finger, then spring back into shape.


  3. SMELL - It shouldn't smell fishy. A fresh fish aroma is never offensive.
Salmon Cuts

When buying fresh salmon, there are many different cuts available as illustrated below. Simply choose the cut that best suits your recipe.

Dressed Gills and guts removed. Allow 350 g (12 oz) per person.


Pan-Dressed Head, tail, fins and scales removed. Ready to cook. Allow 175 - 250 g (6 - 8 oz) per person.


Steaks Cross-section slices of salmon. Ready to cook. Allow 175 - 250 g (6 - 8 oz) per person.


Fillets Pieces cut from the sides, usually boneless and often skinless. Ready to cook or to cut into cubes or slices. Allow 175 g (6 oz) per person.


Pieces or Chunks Salmon centre section. Ready to cook. Allow 175 - 250 g (6 - 8 oz) per person.


Cost per cut comparison The more labour involved, the higher the cost, ie., fillets usually cost more than steaks which cost more than whole fish.

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