Salmon is the most delicious of red fish, it is very popular in all regions of our country. But salmon is not found in every river - it is caught in the north of Russia or brought from Norway. Therefore, it is important to know how to choose quality fish for the festive table.
First quality indicator: cutting
Of course, the fish is not cut in such even pieces as meat, but it should not creep under the knife either. If, instead of identical pieces, disheveled rags come out from under the knife, then the fish is either improperly salted or grown in poor conditions. Of course, you won't get poisoned with such fish, but you won't feel the taste either.
Lightly salted salmon is most often sold in fillets. It is here that you need to pay attention to the cutting of fish: if the cuts are uneven, torn, then there is reason to doubt the quality of the fish. It is also important to taste the salmon fillet to the touch - it should be firm. Soft, watery fish speaks of either uneven salting or "second freshness". In addition to fillet, salmon is also sold in the form of steak and slicing. When choosing a steak, you need to be guided by the rules set out above. When it comes to slicing, beautifully laid-out pieces can hide unattractive trimmings. There is nothing you can do about it, the only way is to remember the brand and not buy it again.
About color and texture
It doesn't matter if you choose salmon fillet, steak or sliced fish - the color of the fish should be soft pink. This is the color of fish grown under the necessary conditions, which is well prepared, properly salted and not spoiled during transportation. If the salmon has a dark red color, it means that the fish was already of a decent age, which will negatively affect the taste. Salmon shouldn't be too pale either. This indicates that the fish was frozen before salting. If you try such a salmon with your hands, it will be too soft, loose and tear under the knife.
Sometimes, cunning producers add dye to salmon to make it look fresher. Therefore, you should be on your guard when you see fish of a pronounced bright pink color. If at the same time it also has an uneven texture, look for another product. In our country, salmon is often sold in vacuum packaging. Properly cooked fish retains a presentable appearance for a long time. However, the presence of liquid in the package indicates a violation of the production technology or that the fish was stale. As a rule, together with the appearance of liquid in a vacuum package, the fish begins to change color and becomes pale pink or even grayish in places. Do not believe the sellers that this is normal - there should be only fish and no liquid in the vacuum package. And the last point - pay attention to the composition. Exclusively fish and salt, no other additives, spices, ingredients should be.
