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In February, the Anchorage Daily News published a nice article on icing Bristol Bay salmon. According to the author, Laine Welch, “The drift fleet delivered 60 million pounds of chilled salmon to processors last summer [in 2009], nearly double the 2008 delivery.” Chilling salmon while in storage and transit to processors produces a better end [...] In the April 1 issue of The Dutch Harbor Fisherman, we read a fantastic article written by Margaret Bauman about Copper River Seafood’s Salmon College. The article begins: “Give a man a fish and you feed him for a day. Teach him to bleed and chill a fish properly and you can feed a village.” We [...] In the March 2010 issue of National Fisherman, we found an article about Bill Webber, Jr. of Cordova, who works as a fisherman, designer and manufacturer of equipment for producing top-quality salmon. For some time, he has worked with a live-immersion bleeding process. Industry standard for bleeding invloves cutting the salmon’s gills and letting them bleed [...] When you purchase frozen salmon, there are several good, practiced ways to go about thawing it in preparation for cooking. Look below to see which method best suits your timeframe and preference. It is important to note that one should handle salmon before, during, and especially after thawing quite gently. If handled roughly, the fillet can [...] |
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