Top 12 Fresh Salmon

Buy the freshest salmon that also suits your preference. The environment that the fish survives in can alter their nutritional value. Their freshness can be checked by analysing the appearance, smell and texture of the flesh. With vacuum-pack technology, it is possible to find fresh salmon anytime during the year.

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Fresh Salmon Buying Guide

Salmon is easy to find as they are publicly available everywhere. Finding them is not challenging; the real challenge is to find fresh salmon. For this, you must know the traits of fresh salmon first to distinguish them instantly.

Fresh whole and fillet salmon

If you are going for whole salmons, note that they have shiny, clear eyes with shiny and moist skin. Fresh Whole salmons have a slippery surface with a plump texture. Fillet salmon should have firm and wrinkle-free flesh. You can examine the meat’s freshness by poking your finger on it. If it springs back or retains no fingerprint mark, it is fresh. Just-caught salmon are sold during a specific season which is only 3 or 4 months. For the rest of the year, flash-frozen, vacuum-packed salmons that remain fresh for at least six months is the alternative.

Signs of degradation and mishandling

A crack or break in the muscle or white collagen sheaths in salmon fillets indicates mishandling. Don’t go for a package that contains a pool of water. Move on if you find cracked or dried salmon with smoky eyes. Remember, a fresh salmon has no fishy odour; it has an oceanic smell.

Examine smell and appearance

Simultaneously consider the colour of the flesh. Fresh salmon has a high contrast between muscle and fat. Wild king and sockeye salmon have bright, pink flesh, while other types have lighter pink shades. A grey patch or brown blemish on the skin is not a good sign. Flash-frozen salmon is better than salmon that is directly shipped, as the quality of the flesh tends to diminish over transfer time. 

Wild-caught or farm-raised salmon?

Salmons that spend their lives in open oceans, such as the Atlantic, have a very low level of toxins. They own a significant amount of good unsaturated fat and minerals. Farm-raised salmon live in crowded pens and are often treated with antibiotics to prevent infection and lice. Aquaculture produces unnaturally large fish, which is high in fat. Though farm-raised salmon are rich in vitamin C and saturated fat, they are at higher contamination risk. Salmon from either source are rich in omega-3.

Fresh vs Freeze

A fish that is already frozen and thawed later cannot be refrozen; it should be consumed within 24 hours of purchase. On the other hand, flash-freeze salmon does not alter taste or texture even after refreezing. Thus, you can store and enjoy it according to your convenience. 

Categories Simillar to Fresh Salmon

Categories Simillar to Fresh Salmon includes Fresh Oysters, Fresh Scallops and Fresh Sardines