Salmon

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.

Sockeye salmon have very short lives. They have many different behaviors that help them survive, such as going around in schools, where they trade places so they can all eat and avoid predators, taking turns at the safer places and the places with the most food. They also take the schools to different places depending on the time of day to avoid predators and to find the best food. They can live up to 3 years in freshwater before they migrate to the ocean. Then they spend 1-4 years there, and come back to freshwater to spawn. After spawning, they die.

Salmon spawn in a shallow place such as rocks and gravel. The female builds a nest and she lays her eggs there. Male comes along and fertilizes them.usually in smaller rivers and streams further up the river from the tidal lower parts,from where the salmon begin to loose their leice that they bring in from the sea on their skin.they make their way back to the exact place of their birth,where the males fertilizes the females eggs.

Once you are ready with all necessary items in place, you start by preheating the grill between medium-high. Next, you need to spread some oil on the rack, grilling basket, or aluminum foil. Grill your fillets until the fish turns opaque. Remember that you will only turn the fish once during the entire grilling process. Now you need to know how long to grill both sides of the salmon. Normally it shouldd take about 8-10 minutes to grill both sides. Ensure that the fire won't touch the salmon when the grilling process takes place.

Hope this helps.

If you are asking the oven temp i would say at 350 F is fine. If you have a meat thermometer, i cook salmon to around 160 F so it is still very moist and not overcooked.

Wow....this isn't chicken. If you want your salmon to taste like a well worn tire, then go to 160, otherwise don't let it go past the 145 recommended by most salmon purveyors, and I've seen some recipes from reputable sources go as low as 131 with appropriate rest time afterward. Personally I shoot for 135-140 with 5m rest after cooking.

It is also dependent on the size of the piece. With a small piece, say the less than the size of a lime, for a salmon kebab I've found 140 with just a few minuets rest quite sufficient. I've also had much success with tenting the salmon during the rest period. Simply use a sheet of foil and create a "tent" over the salmon.

I cook fillets at 275F in the oven or on the grill skin side down until internal temp is 135-140. Just when the fat starts oozing out of the top of the salmon. Doesn't get much better than that.

WILD WILD WILD! Wild salmon is a sustainable resource. Out of every red (or nest) two babies survive. That means for every two parents two baby's survive keeping the run the same. Wild salmon is one of the healthiest things you can eat being completely natural. Farmed salmon is given pesticides. Farmed salmon is the modern "chicken" of the sea with growth hormones, pesticide's, and eating there own feces. TRUST ME IM A COMMERCIAL FISHERMAN!