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Home / Salmon FAQ |
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» Atlantic Salmon » Salmon as Food » Smoked Salmon
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| Salmon as Food | ||||
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What is the shelf life of canned salmon? |
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| What is the shelf life of canned salmon? | ||||
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Canned salmon is one of the most shelf-stable food products available, and can be safely stored in a pantry for many years. The shelf life of canned salmon is generally "advertised" as six (6) years. However, if properly stored in a dry pantry, the actual shelf life of canned salmon is 10 years or more, provided that the integrity of the can has not been compromised due to damage or corrosion.
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| What is the shelf life of frozen salmon? | ||||
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The shelf life of frozen salmon is generally "advertised" as six (6) months under commercial cold storage conditions. However, if properly stored at -18ºC (0ºF) with protection from exposure to air and dehydration, the actual shelf life of frozen salmon can be up to 12 months without quality loss.
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| What is the shelf life of seafood once it is thawed-out? | ||||
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If seafood is kept refrigerated to 38 F or less you still only have a couple of days to consume it. You begin to loose quality from the time the product is thawed, so cook it as soon as you can.
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| How do you thaw seafood? | ||||
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If seafood products are vacuum sealed in a plastic pouch, place them in a sink with cold running water until thawed. If your fish is wrapped in plastic or just raw, place it on a plate in the refrigerator, cover with plastic wrap the night before you want to cook it, and let it thaw. Water in direct contact with raw product washes away the color and flavor of seafood.
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| What is flash freezing? | ||||
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I have been asked this question a million times over the years. Seafood should be frozen as soon as possible after being caught. However, you can actually ruin some species of fish by freezing it too quickly (to cold) as it bursts the cells in the flesh. You can freeze it too slowly as well. The best temperature is -40 with a -10 core temperature in less than 5 hours. If you take two pieces of fish and clank them together after freezing, they should sound like striking two pieces of glass together.
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| What is the best way to store fresh and frozen salmon? | ||||
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Place fresh salmon on a platter or pan with a double layer of paper towel underneath. Put two or three slices of lemon on the top of the fish. Then dampen a tea towel with tap water and lay over top. Wrap the fish and tray with plastic wrap and store on the bottom shelf of the refrigerator. The salmon should store this way for up to two (2) days.
Well-wrapped salmon will freeze for up to two (2) months in a refrigerator and three (3) to four (4) months in a deep-freeze. Using lined freezer paper, wrap the salmon tightly with at least two (2) layers of paper from head to tail. To thaw slowly, unwrap, place in pan and cover. Leave for 24 hours in the refrigerator. To thaw faster, place the whole fish in a sink with cool running water allowing about half an hour per pound. For even faster results, use the defrost setting of your microwave, allowing two (2) to five (5) minutes per pound with equal standing time in between zaps.
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| Can you store canned salmon in the fridge or freezer after opening? | ||||
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Yes. Canned salmon can be refrigerated for up to three (3) days after opening without spoiling. You can also freeze canned salmon in plastic freezer bags or containers. Just remember to thaw the frozen salmon before use. Freezing extends the storage time by up to three (3) months or more. As with the handling of any perishable food, however, canned salmon should not be left at room temperature for unnecessary periods of time after opening.
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| What are the glass-like crystals sometimes present in canned salmon? | ||||
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Small struvite crystals, commonly mistaken for pieces of broken glass, are sometimes found in canned fishery products. These naturally occurring particles of magnesium ammonium phosphate are colourless, transparent and tasteless. For an explanation of the natural chemical reaction that causes struvite crystals to form, consult the Fisheries Research Board of Canada’s information bulletin.
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| What is the curd-like substance found in canned salmon? | ||||
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A white or creamy coloured substance resembling coagulated egg white is sometimes found on the surface of canned salmon. This substance is commonly mistaken for congealed fat. In fact, it is a protein-like material present in the natural juices of raw salmon flesh that gets separated out and coagulates during the cooking process. The coagulation of these proteins is similar to the coagulation of albumen protein in raw egg white when boiled.
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| What are Omega-3 fatty acids? | ||||
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Omega -3s, are essential fatty acids that our bodies cannot create without first obtaining them from certain foods. Omega-3s are highly polyunsaturated fatty acids that have been known to lower triglycerides, reduce abnormal heart rhythms, reduce blood pressure and improve blood clotting function. Omega-3s have also shown promise in the prevention and treatment of certain cancers and inflammatory conditions, such as rheumatoid arthritis. It has similarly promising results in the ability to relieve depression. The American Heart Association and the American Diabetes Association advocate eating
fatty fish, such as salmon as a safe way to obtain heart healthy benefits of Omega-3s.
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| How do I fillet a salmon? | ||||
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a. Use an 8-10 inch very sharp and flexible knife.
b. Ice Pick
c. Cut the head and all the fins off.
d. Remove the guts from the belly cavity.
e. With the stomach opening towards you if you are right handed and with the head to the right. Find the back bone at the head end of the fish and start cutting towards the tail using the back bone as a guide. Cut through the rib bones until you reach the tail. Turn the carcass over and do the same to the other fillet.
f. Now you should have two fillets with the rib bones attached. Take the right side fillet and turn the belly towards you. With the ice pick stab the fillet above the rib bones and towards the head end of the fillet. Take your knife and cut a line under the rib bones; but as you do, lift up with your knife tip using the under side of the bones as a guide. Continue to slice towards the tail until the bones come off. Repeat for the other side.
g. You should recover about 50% to 55% from a whole fish.
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Dr. Perricone Salmon Diet Skin rejuvenation is big business, with jars of creams and ointments costing hundreds of rands. An American Yale professor and doctor, Nicholas Perricone, claims that three days on a specified diet will leave you with a radiant and less wrinkly skin. If you think this diet sounds fishy... it is
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PCBs in farmed salmon Seven of ten farmed salmon purchased at grocery stores in Washington DC, San Francisco, and Portland, Oregon were contaminated with polychlorinated biphenyls (PCBs) at levels that raise health concerns, according to independent laboratory tests commissioned by Environmental Working Group.
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Sound Body, Sound Mind The omega-3s have proven physical health benefits, and now they are also demonstrating impressive results in the treatment of mental imbalance leading to anti-social behaviour, learning difficulties, schizophrenia and depression.
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© 2008 Fine Salmon