Choose fresh salmon with a mild, ocean like smell. The flesh and skin should be moist, firm and bright.
Frozen salmon is often flash-frozen and vacuum packed soon after harvest to lock in flavor and texture.
Fresh salmon must be kept ice cold (32 degrees F ) at all times until cooked or processed. If unable to use within two days, pat dry, wrap tightly, label with the date and freeze.
Try a reusable bottle - choose one that is easy to carry, easy to fill, easy to keep clean and seals tightly.
Add ice to your water bottle for cold water while you are out and about.
Keep water handy and cold in the refrigerator so it is an easy choice.
Slice, tear or mash the fruit to release the most flavor.
Refrigerate for several hours or overnight to allow the most flavoring.
Use within 2 days for best quality.
Wash all fresh fruit, veggies and herbs by scrubbing or rubbing gently under running water.
Do not mix batches of flavored water. Use it up, clean the container, then make a fresh batch.
Look for fresh cherries that are shiny and plump.
Attached stems should be green and bend easily. Cherries with stems stay fresher longer.
Avoid cherries that are bruised, wrinkled, moldy or soft. Cherries do not contiune to ripen after picking.
