How to keep your fish as fresh as it is when we catch it
The best salmon in the world comes from Norway. Here's how to keep it in the best condition.
Below are step-by-step instructions for maintaining the quality of your salmon by using the correct storage, defrosting and hygiene routines.
Store it properly
- When your fish arrives, make sure that the transport packaging does not come in direct or indirect contact with any other seafood products.
- Salmon must be kept chilled at all times and stored at a constant temperature of 0-4°C. The optimal core temperature is 0-2°C.
- If fillets or other cut products are not packed in liquid absorbent film, dripping water reduces the taste and quality of the fish and increases the risk of cross-contamination.
- Fresh whole fish stored in ice should be protected against melting water by using storage containers with drain holes, so melt water can be cleaned out at once.
- Avoid piling fresh seafood stored without ice to eliminate 'hot spots' which speeds up how quickly the standard of your fish deteriorates.
- Minimise dehydration by periodically misting the fish to keep fish in dry cold storage moist.
- Put whole salmon on icebed and cover with small ice cubes to keep the temperature low.
Defrost frozen salmon thoroughly
- Best defrosting temperature is 4°C, preferably in refrigerator or cooler.
- The optimum defrosting period is 1-2 days.
- Store in the dark and keep the temperature low.
- NEVER defrost at room temperature or in water.
- During defrosting, you should remove superfluous water regularly.
- Gradual defrosting maximises the salmon's natural taste, flesh quality and colour.
- Defrost until the flesh is soft to touch.
- Keep it frozen at -18°C and at 4°C for even, gradual defrosting.
Prevent factitious cross-contamination
- Bacteria count on the surface of the fish is about 100,000 CFU per gram.
- Bacteria count on the inside is zero.
Hygiene is absolutely key
- Use clean working attire.
- Use a hairnet and ensure that there are no loose strands of hair.
- Use clean, disinfected knives and cutting boards.
- Use disposable paper towels.
- Before handling fish, always wash your hands using liquid soap of disinfectant.
- Use disposable plastic gloves.
- If there is any suspicion of illness - do not work with the fish.