Plus, there are so manyways to cook salmonthat make it hard to get bored of.
But picking quality fish is just as important as how you cook it.
The quest for a delicious dinner starts at the grocery store.
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“Farmed salmoncarries a lower cost and is a sustainable alternative to traditionally caught salmon.
Both types keep certain nutrients.
“There shouldn’t be any brown or other discolored spots on the salmon,” White explains.
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“The salmon should look anywhere from bright pink to deep red.
Avoid any salmon that looks pale.”
“Fish is not supposed to smell fishy.
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It should smell like the ocean,” saysChefHector Diaz,chef de cuisineatLa Grande Boucheriein New York City.
This logic applies to both whole fish and fillets.
“have a go at avoid mushy salmonthat is a key indicator that it isn’t fresh.”
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In addition to the firmness, the salmon’s skin should be wet and slick.
If the packaging is clear, pay attention to the ice crystals andfreezer burn.
Those are two things you want to avoid,” says Jewell.
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Diaz also suggests assessing the fins on your whole fish, as these should be intact without any tears.
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