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FREQUENTLY ASKED QUESTIONS (FAQs)
1. What criteria should you use when checking the freshness and
quality of fish?
- Smell the fish. It should have a fresh, clean, sea aroma, appropriate
to fish.
- Feel the skin. It should feel slick and moist. The scales, if any,
should be firmly attached.
- Press the flesh. It should be firm and elastic.
- Check the eyes. They should be clear and full.
- Check the gills. They should have a good red to maroon color, with
no traces of gray or brown.
2. What is the best method for storing fresh fish?
- Store fish at 32 -35 degrees (F).
- Using a perforated container nestled in a solid pan with a space
between to hold the melting ice, place whole fish on a bed of shaved
or flaked ice and pack with ice on top and all around.
- Fish fillets are to be stored flesh to flesh or skin to skin. Wrap
individual fillets in clean plastic film. Place fillets on a layer
of crushed ice with ice covering all sides and top.
- Re- ice fish daily.
3. What is the best way to defrost frozen fish and shellfish?
- Thaw frozen fish and/or shellfish in original packaging.
- Place fish in single layers in a pan that will hold any escaped
liquid as it defrosts
- Place pan in refrigerator.
- Allow 2 to 3 days thaw time at refrigerated temperatures of 34-
38 degrees (F).
- Never defrost in water or at room temperature.
4. What are some serving tips for better quality and presentation?
- Fish fillets, no matter how they are prepared, should be served
flesh side up and skin side down.
- Avoid overcooking. Fish is cooked as soon as it loses its' transparency
and the flesh flakes easily.
5. How many species of Alaskan Salmon are available?
- Five: King or Chinook, Sockeye or Red, Coho or Silver, Keta and
Pink.
- Salmon species
6. For additional information, please see the following links:
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