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Salmon is a delicious and healthy dish. Most physicians recommend that people put more fish in their daily diet than the average person does. Salmon is readily available in most supermarkets. They are often sold in fresh salmon steaks in the fresh seafood department. There are many kinds of salmon to choose. The basics of how to pick fresh salmon remain the same for all kinds.

Salmon can be expensive. It is worth the time to know how to pick the freshest salmon pieces. Begin by picking a salmon steak that has a lot of color. Fresh salmon should have a bold pink color. Ask to hold the salmon steak. If the market is comfortable that they are selling fresh fish, they should not mind if you hold and sniff the fish. Take a fresh, deep sniff of the fish. It should smell of the ocean. A salty sweet smell, if it smells like fish it is not as fresh as perhaps it could have been.

The flesh should be firm. The cut edges should hold their shape. It should not be ragged or get thinner toward the edges. Press the skin side with a finger, it should bounce back. The skin needs to be clear. There should not be any slime present. The skin should appear shiny, and the scales should not fall off.

When inspecting a whole fish, there are certain things to look at. Gills should appear a deep red color. The fish should not have blood in the mouth or gill cavities. The skin will appear shiny, and scales will not easily fall off. The eyes of a fresh salmon will still be clear. If the fish has sunken eyes, or cloudy eyes it is not fresh.

Ascertain that the fish has been kept in a cooler that is thirty degrees or lower. Once the purchase has been made, take the fish home immediately. The fish should be the last thing purchased. Upon arriving home, the fish needs to be attended to first. The recommended way to store it is to rinse with cold water and wrap with plastic wrap. Follow this step by a foil wrap. Keep it in the refrigerator. When storing fish, be sure to keep it in the coldest part of the refrigerator. Fresh fish needs to be cooked within 24 hours. If the buyer does not intend to cook it within that time frame, it should be frozen.

Follow these steps so that only the freshest pieces are chosen. It will give the cook peace of mind that they have picked out a good piece of fish, and have taken all the necessary steps to keep it fresh. The fish based dishes will taste better, and there will be no fear of bacterial contamination.

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