Oregon State University OREGON STATE UNIVERSITY

Salmon

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Salmon

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  • Choose fresh salmon that has either a salty ocean-like scent, or no scent at all. The flesh should be firm and deeply colored. Skin and flesh should be shiny and bright.
  • Commercially frozen salmon is flash-frozen soon after harvest. Look for fish in vacuum-sealed bags.
  • Canned salmon usually costs less than fresh and is cooked and ready to use.
  • If you catch your own salmon, keep it very cold until cooked or processed by freezing or canning.

❁ Omega-3 Fatty acids found in salmon help reduce the risk of heart disease.

Last updated: 07/12/17

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