Only residents of the Far East can afford fresh chilled pink salmon. The rest have to be content with what the fish market offers us. It should be noted that the assortment is quite diverse. It can be fillet of pink salmon, back, belly or whole fish.
Instructions
Step 1
If you buy whole pink salmon, please note that it can be of two types: gutted and not gutted. Usually the price of the latter is lower. But keep in mind that almost 40% of fish is waste: head, fins, entrails. Therefore, be guided by what kind of fish dish you plan to cook. Pink salmon with head is perfect for fish soup or stuffing. And fish without a head will be appropriate for salting or pickling.
Step 2
When buying pink salmon, you should carefully consider it. You need to look inside the abdomen. Its color should be pink and by no means yellow. Also look at the head, tail, pay special attention to the gills. One of the signs that the fish is starting to spoil is the greenish color of the gills. You should not pay attention to the cloudy eyes of the fish, because they cannot be different with frozen fish. A dry tail is another sign that the fish has been stored for a long time. The skin of pink salmon should adhere tightly to the meat, and also be free from damage and contamination.
Step 3
If you prefer pink salmon fillets, then remember that the meat must be pink. And if there is a white fillet on the counter, know that it is frozen. You will definitely not be able to make a juicy and tender dish from it.
Step 4
There is such a thing as "broken fish". Such fish are characterized by spots that look like bruises. They appear from contact with the network. After all, tons of fish are taken out of the water, and therefore there is a lot of pressure. From this then all the injuries. "Broken" fish tastes no different from ordinary fish. True, it can spoil the look of your dish a little. But this is easy to fix by cutting off the "injured" places with a knife.
Step 5
If you intend to buy fish of excellent quality, ask the seller for a quality certificate as well.
