Salmon pacific
$15.00
Salmon is indicated according to its original size. Pain can fit the needs. The fish is gutted, then the scales and gills are removed before it is filleted. This involves removing all the bones from head to tail with the fins intact, until only the skin on each split (or the skin and bones) of the salmon remains.
Proper handling during storage helps preserve the flavor quality and texture over time, like other seafood such as shellfish or lobster, like salmon meat does not easily spoil when frozen in good conditions: it can therefore be stored indefinitely at temperatures below minus 18°C. (-4°F) freshness does not retain its nutritional value, but may lose water.
Description
Salmon is a healthy food due to the fish’s high protein, omega-3 fatty acids and vitamin D content. Salmon also contains cholesterol, which is why many people follow a low-fat diet for fear of heart health and weight gain.
Salmon’s natural orange color comes from carotenoid pigments found in its flesh and in the krill or other small crustaceans it eats before being caught by fishermen around the world.
There are different ways to prepare salmon. The most popular is hot or cold smoking.
The term “salmon” may refer to the traditional way of preparing fresh salmon by smoking the meat over smoked (hot) wood chips, or to the more modern gravlax, in which the fish is cured in a salt solution before being cut into thin slices .
You can also choose from unsalted cans that are made entirely of skin and bones, contributing to your calcium intake!
Reviews
There are no reviews yet.