Salmon

Killer whales and polar bears are two main predators.

silver on the outside, pinkish orange on the inside

yes so long as you defrost it properly first

3 to 5 days.

Of course you can freeze just about anything that can be cooked, but fish in particular is a delicate protein. The freezing causes water crystals inside of the flesh to take a shape with sharp and jagged edges. This can break down the flesh of the fish (or other frozen item) and leave it softer when it is defrosted. The difference in the salmon may be undetectable to some, but quite obvious to the avid seafood eater. In the commercial world this sort of thing would be flash frozen (like it probably was on the boat to begin with) which is a process that freezes so quickly that the crystals dont have time to form such large and sharp shapes. For best results with your salmon cool it completely first, place it in a ziploc bag, and put it in the back bottom (coldest) place in the freezer. If you can, avoid opening the door for maximum chill. Good luck!

In case you are curious i am currently a chef, and have been a personal chef in the past.

yes it will the natural enzmeys in the salmon wuill take longer getting into the cells which will increase the time for it to go bad

Some people like to oil the grill -I like to brush the oil (olive) onto the fish just before plopping it onto the grill. Because fish is so easily overooked, I raise the grill higher than normal, and watch it closely.

It is the same as many animals. It sleeps after it has sex. IN the case of a salmon it sleeps for a very long time.

Safety is relative, all raw foods carry a level of risk, but the risks are much higher for non-sashimi grade fish. First of all, sashimi grade is frozen very quickly after the fish is killed to preserve the flavors and freshness. The freezing process is also done in a way to kill any parasites. You have no idea how long it was until market grade fish was kept until or after freezing. Plus there is a big difference in the taste. The fish is quickly killed to prevent build-up of acids in the flesh for sashimi grade to protect the subtle flavors.

In my opinion, it's just not safe all around. Spend the extra bucks and get sashimi grade.

One mixes spices, deboned salmon, breadcrumbs, and olive oil. You shape into moderate patties and place in a hot skillet on medium heat. 4 minutes each side on the skillet then serve.

In a lake, in rivers, stream, and in the ocean. The best salmon are caught in the Pacific Northwest, especially in Alaska.

1-2 days according to this: www.pastrywiz.com/storage/refridgerated.htm

Some recipies call for different methods of grilling a salmon even whole. It really depends on how you want the salmon to taste and what the recipie calls for

Indefinitely as long as it is in a sealed, airtight container. However, not longer than six months is generally recommended.

According to StillTasty.com, it will remain safe for 2 hours out of the refrigerator.

Chum is usually used by fisherman in the ocean, it is used to attract sharks.

it is a mixture of dead fish and bloody sea fish. They then dump it and the sharks come pouring in, and there you have it, Chum.

It is unknown the exact way that tuna fish communicate. They do however, take signals from each other when there is danger.

The purpose of the salmonʻs fins is to help the fish guide through the water and be able to swim freely throughout the ocean.

Smoked salmon can be a delicious dish for anyone to enjoy. If you plan to can it in glass jars then you can expect it to last about 4 days.

There are many species of Salmon. Red or Sockeye, silver or Coho, Pink or Humpy, Dog or Chum, and King or Chinook. These are all Pacific Salmon. There is also an Atlantic Salmon but the fishing stock has been depleted and Atlantic Salmon are now farm raised. As far as the size. The King is large, hints the name, can weight almost 100 pounds, I would guess average to be between 10 and

hey! i just found this recipe online so i hop this helps! Smoked Salmon

Yield: 3 Servings

4 c Water

1/2 c Kosher salt

1/2 c Sugar

1/4 c Maple syrup

2 tb Soy sauce

1 tb Garlic

1/4 ts Freshly ground white pepper

1/4 ts Tabasco sauce

3 lb Salmon fillet

2 c Wood chips

COMBINE WARM WATER, KOSHER SALT, SUGAR, SOY SAUCE,

GARLIC, PEPPER, AND TABASCO SAUCE IN A LARGE CERAMIC

BOWL-MIX WELL ADD SALMON FILLETS AND TURN TO COAT WELL

WEIGHT DOWN WITH A PLATE TO KEEP COMPLETELY SUBMERGED

COVER AND CHILL FOR 8-12 HOURS

REMOVE FILLETS FROM MARINADE AND PAT DRY, DISCARDING

MARINADE

PLACE FILLETS ONTO CAKE OR ROASTING RACKS AND ALLOW TO

AIR-DRY FOR 1-2 HOURS, UNTIL TACKY TO THE TOUCH

MEANWHILE, SOAK WOOD CHIPS IN WATER FOR 1-2 HOURS

PREPARE BBQ COALS

DRAIN CHIPS WELL AND PLACE ONTO COALS

ARRANGE FILLETS ONTO A SHEET OF FOIL, IN A SINGLE LAYER

PLACE ONTO GRILL, AWAY FROM COALS

COVER, AND SMOKE FOR 60-90 MINUTES TO AN INTERNAL

TEMPERATURE OF 140 DEGREES (CHECK WITH A MEAT

THERMOMETER) OR PLACE INTO A SMOKER AND SLOWLY SMOKE

FOR 4-5 HOURS at 95-100 DEGREES

REMOVE FROM GRILL OR SMOKER

WRAP IN FOIL AND CHILL FOR UP TO 4 DAYS

SERVE AT ROOM TEMPERATURE

yes but youj can thaw it quickly in the microwave...just dont let it sit in one spot for long

Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.