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Q: How many types
of salmon are there? A: Five
species are most common. Sockeye or Red, Chinook or King, Pink or Humpy, Keta
or Chum and Silver or Coho are normally the only species that we speak about
or fish commercially. The Atlantic salmon might also fit into the above list
but is often thought of as a Steelhead – a type of ocean going Rainbow Trout.
There are also a couple of other, very rare, species that are found in Asian
and Russian waters. A: Typically,
all Pacific Salmon live from 2 to 8 years. Life ends for these salmon after
spawning occurs. Sockeye Salmon have a typical life span of 3 to 5 years.
Most Sockeye spend 1 to 2 years in fresh water followed by 2 to 3 years in
the ocean environment before returning to their parent stream to spawn and
die. These fish are referred to in biological terms as being 1-2's, 2-2's or
2-3's. The first digit represents fresh water age and the second is for
saltwater age. The Kenai River Sockeye run is mostly comprised of 2-2's and
2-3's. Most indigenous peoples of the West Coast are bathed in culture
surrounding this seemingly mystical cycle. The adult salmon give life to the juvenile
fish but perish in the process. Their dead bodies, lining the shores and bottoms
of rivers, sustain the life of the younger fish and provide a food source for
other animals and birds of the land. The young fish enter the ocean and
provide for life on the open water. Seals, whales and birds of all sorts
depend on these salmon for their lives. The young salmon mature and return as
adult salmon to their stream of birth to begin the process all over again.
Wild salmon are as much a heritage and part of our culture as they are a food
source. A: The
answer is both yes and no. Many river systems in the world harbor wild runs
of salmon that are very healthy and have sustainable harvest levels that make
them viable recreational and commercial fisheries. All of these systems are
carefully monitored for annual spawning needs necessary to renew the run. For
example, the waters of the Bristol Bay region in Alaska are fed by several
large rivers, all of which have healthy stocks of salmon. It is this area
that is home to the largest run of Sockeye Salmon in the world. Some recent
years have seen returns above the 50 million fish mark. Commercial catches
exceeding 30 million fish are common in occurrence. Most other runs of salmon
in Alaska, like those in Cook Inlet and Prince William Sound, are also
healthy. Most areas in Alaska support both commercial and recreational
fishing activities. Other areas of the world, however, are experiencing
severe declines in wild salmon population. Notably, states such as
Washington, Oregon and California are wrestling with the thought of placing
some wild salmon stocks on the endangered species listing. Pollution, habitat
destruction along rivers and lakes, dam interference and other impacts
brought on by population growth have taken their toll on wild stocks. British
Columbia is preparing to take the firm action needed to save and restore
dwindling salmon runs. Fishing for wild salmon in these areas will be tightly
controlled and will not, nor should, be permitted if stocks are endangered.
But don't despair, a great alternative is to order the best salmon
in the world from Pacific Star. A: Not
necessarily and sometimes emphatically NO! Dramatic growth in the farm salmon
industry has taken place over the last decade. Consumption of farmed salmon
is also rising quickly around the world. The most common species farmed are
the Atlantic Salmon/Trout, the King Salmon and the Silver Salmon. Millions of
salmon are also reared in hatcheries and then released to the wild. Sockeye
Salmon have not been successfully raised in captivity and can only be found
in wild fisheries throughout the world. Most salmon raised in captivity, or
by employing ocean ranching techniques, have had at least some detrimental
impact on wild stocks. The benefits of farming salmon is that the fish can be
grown to proper size and then delivered fresh to market outlets at any time
of the year. Many restaurants don't want to use the term previously frozen on
their menu and wild salmon is usually only available fresh during the summer
months. However, salmon farming is
coming under ever increasing scrutiny by the public, environmental groups and
government agencies. The farms are not always friendly to the environment.
Pollution occurs at the pen sites that are not flushed properly by saltwater tides
and currents. They are helping to weaken the genetic pool in wild stocks when
farmed fish escape from pens and mingle with their wild cousins. The ocean
ranched fish are competing, and in some cases, overwhelming the wild fish in
spawning beds. They are adding threats of disease to wild salmon stocks.
Farmed salmon are susceptible to many diseases and viral infections while in
captivity and are heavily treated with chemicals and medication as a
precautionary step. The flesh of the captive fish is also thought to be softer
and less colorful then their wild cousins. Some farms add a coloring agent to
the food pellets fed to the fish to enhance their appearance on the plate.
You can almost always spot a farmed fish in a market by looking at the tail
of the fish. If it is sharp and angular then it is most likely of wild
origin. If it has a pronounced rounding to the points of the tail then it is
likely farmed. Constant swimming around the sides of the pen wear down the
edges of the fins and tail and produce this lasting effect. Harvesting and consumption
of wild stock salmon, on the other hand, could very well help in the effort
to rebuild depressed stocks. Farming, years ago, was
seen as a panacea to keep wild salmon runs healthy and to keep up with
increasing world demand for salmon. Much of the opposite has actually
occurred. By tilting the table away from farmed fish and providing an
economic advantage to wild stock fisheries, we can more emphasis on
preserving a way of life and a cultural heritage belonging to us all. But
don't despair, a great alternative is to order the best salmon
in the world from Pacific Star. A. Yes.
Every seafood processor employs what is called a Hazard Analysis & Critical
Control Point (HACCP) plan to oversee the safe handling and care of the
seafood product under their control. Each process step, from the moment of
delivery to the finished product ready for shipment falls under careful
scrutiny and inspection. Fresh and frozen salmon is especially safe to eat.
Even with all the controls however, there can be some problems related to
consumption of wild salmon but the benefits far out weigh the risk. Small
parasites are sometimes found in the stomach cavity and flesh of the salmon
in the wild. For this reason, I would not recommend eating any raw salmon, or
any other raw seafood product for that matter, whether it is farmed or wild.
However proper cooking or freezing of the fish eliminates any need to worry.
I almost always freeze my fish before consuming it. This is mostly due to the
convenience factor rather than a fear of contracting something from the fish
itself. Smoked products such as lox or Nova-smoked, while sometimes thought
of as raw, are actually cooked in a brine before being smoked and is safe to
eat. Smoking or canning of salmon opens up an entirely different set of
safety issues which won't be discussed here. Wild fresh or frozen salmon is
extremely safe to eat and requires nothing more than the employment of good
hygienic practices at home and in our plant to keep it that way. A: All
species of salmon are good and I have a hard time choosing at times. Each has
its own wonderful characteristics and subtle differences. You should try them
all at some time to find your preference. I like Sockeye because of its rich,
dark red color and the high oil content of the flesh. The oil adds flavor and
helps to keep the fish moist during cooking. The flesh is firm in texture.
The size is right too. Most Sockeye average about 7 pounds before cleaning
and about 5 pounds afterwards. A 5 pound Sockeye, headed and cleaned, will
yield about 3 pounds of fillet. Just right for dinner with 5 or 6 guests.
Consuming a 40 pound King, even though it too is a wonderful delight to eat,
is a daunting experience and leftovers never seem to go away. Silver, or
Coho, is probably the next salmon on my list of favorites with its light,
delicate texture and flavor. Silver Salmon, like Chum, is at its prime for
eating in the fall months. Silvers continue to feed until late summer and the
flesh is very delicate until the feeding stops. I think it is a better salmon
to eat fresh, right out of the water, in the late months of summer. A: It
depends on your end use of the Sockeye and whether or not you want to consume
it all at once or over days, weeks or months. If you want to can your Sockeye
then I will always recommend frozen product. The freezing and thawing process
causes the cell structure of the flesh to weaken slightly allowing for deeper
penetration of the brine and cooking flavors. You will get a better smoked product
for this reason too. Pull only one fish out of the freezer at a time, or cut
one in half with a saw, if you are keeping your fish on hand over the course
of the fall or winter. Remember 25 pounds of fresh salmon is a lot to consume
in a short period. If you are throwing a backyard barbecue or want have
salmon at the office picnic then I might opt for fresh. You can always freeze
the salmon for later consumption if you don't polish the whole box off. The
timing of a fresh delivery can be difficult too. If you want fish for a party
on the 17th of July and we don't fish on the 15th or 16th then frozen product
should be chosen to ensure delivery. A No.
Freezing has received a bum rap over time, especially by restaurants wanting
to promote only fresh fish on the menu. It is very much like ordering a fresh
turkey for the holidays. You can order a fresh turkey that is perhaps 14 days
old by the time you receive it, or you can buy a turkey that has been properly
frozen with all the freshness quickly locked in. Salmon is a lot like turkeys
in that most restaurants or fish markets are most likely offering you a 7 or
10 day old fish for your dining pleasure. Modern commercial freezers do a
very good job of locking in all the freshness and enable shipments of product
to take place in an orderly fashion. I won't argue the case that fresh salmon
is wonderful on the palate. If indeed it is fresh. When Pacific Star ships you
fresh Sockeye, you will have it within hours of processing. If we can't do
that then our best, frozen product will be offered in its place. Commercial
freezers, like those at Pacific Star, bring the core temperature of fish
quickly down to 40 degrees below zero before packaging. The temperature of
the fish might rise to zero degrees while in transit, but the initial
freezing will keep fish in good shape even if it is kept for months in your
home freezer. You can freeze salmon at home but the end result won't be as
good as commercially frozen product. Your home frozen product should be
consumed in a very short period of time, a month or two at the longest. If
stored properly, our commercially frozen product should last in the freezer
for up to 9 months. A: When
you first receive your box of salmon remove the top cover of the box before
placing it in your freezer. The waxed box will act as an insulator and prevent
the cold from reaching your fish. You can take each fish out of the box also
and lay them on the shelves. Don't remove the plastic sleeves surrounding the
fish until you are ready to thaw them. If you are planning on keeping the
fish for longer than a month then you might also want to wrap each fish in a
layer of aluminum foil or freezer paper. Set your freezer temperature to as
cold of setting as possible. (Unfortunately, though, most home freezers do
not allow you to adjust the temperature.) The colder the better, none the less.
Open your freezer doors as infrequently as possible. Store fish in an old style
freezer whenever possible. The modern frost-free variety actually promotes
freezer burn by circulating air through the freezing compartment and removing
moisture. The circulating air will pull oil and water out of the fish and
will hasten freezer burn. If you have a frost-free appliance then shorten the
maximum storage life by half, or 4 months. A: Always
maintain temperature control over the fish and employ safe handling
techniques at home. Refrigerate or freeze salmon as soon as you receive it.
Store fresh salmon at temperatures below 40 degrees and consume it within 4
days of receipt. Freeze fresh fish soon after delivery if you know you are
not going to eat it all in two or three days. Always wash your hands
thoroughly before and after you prepare your salmon. This will lessen the
chance of cross-contamination from other sources. When thawing your salmon
always do so in the refrigerator. Allowing 24 hours for thawing is usually
adequate in most refrigerators. Rinsing the fish off under warm running tap
water before placing in refrigerator will help to hasten the thawing process.
Do not immerse the salmon in water for any length of time except for when
poaching. Pat dry any water left on the fish with a paper towel before
placing the fish in the refrigerator and again before cooking. Some blood and
liquid may be present in the fish after thawing and when your fresh fish
first arrives. This is normal. Just rinse the fish under tap water and pat
dry. Also, never pick the fish up by the tail. It will break the tail meat
and leave bruising in the meat. Place both of your hands under the fish to
move it around. A: No but
it can be a matter of personal preference. The scales on salmon are easy to
remove and many people do so. I don't think it is worth the bother, so I
never remove the scales. If you choose to do so, do it gently. Use the
backside of your knife and rub against the grain, tail to head. A few passes
will usually do on either side. A: No. If
the dish you are preparing calls for it off, then of course, remove it.
Otherwise, leave it on. A No.
Filleting or cutting steaks are probably the two most common methods employed
when preparing salmon for a trip to the grill or frying pan. I fillet and pin-bone
my salmon before cooking on the grill. I leave the skin on and place it, skin
side down, on the grill. If I am in a hurry I will just cook steaks. The many
methods and styles of cooking salmon are nearly endless. You can try baked
salmon, poached salmon or grilled salmon. There is canned salmon, smoked
salmon and salted salmon. The list goes on. People even use their dishwashers
to poach salmon. Experiment a little with a few styles and you will quickly
develop a list of your favorite salmon meals. Most good cooking books will
have several very elegant and simple recipes to try. A: Two
come quickly to mind. First is over-cooking. Dry or over-cooked salmon is the
most common. Practice and slow cooking over a medium heat source is the best medicine
to prevent dry salmon. Grilling for 7 to 8 minutes for each inch of thickness
is usually enough to thoroughly cook your salmon and prevent over-cooking.
Get to know your grill, oven or stove-top well. Allow for some additional
cooking time once you remove the salmon from the heat source. Most salmon
will continue to cook after removal from the oven or the grill. Once you
start noticing a glaze forming on the outside of the salmon, it is nearly
done. The salmon should be moist and flaky in the center. The second problem
deals with over complicating your recipe. Keep cooking simple to enjoy the
true, subtle taste of wild salmon. Avoid heavy coatings and strong spices.
Strong herbs mask the flavor. Salmon should be enjoyed often and if it is too
much work then you will start avoiding the use of it when preparing meals. A: There are many good choices and none that I will really endorse. However, I think a fruity, crisp Riesling is hard to beat. |
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