- 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.