Product cuttings: Buying salmon

Despite its popularity on restaurant menus, salmon can be tricky to purchase. Wild varieties are numerous and varied and farmed fish can be sourced from countries and facilities with very different standards. Aside from price and availability, what impacts your choices? Bret Lynch, corporate chef for Ocean Beauty, a large Seattle salmon supplier, provides guidance and leads us through a product cutting.

  1. Unpack fish and notice appearance and aroma. If the fish is fresh, it should be free of internal ice crystals and have a light seaweed scent.
  2. With whole fish, note that the eyes are clear and bright. For farmed salmon, “make sure the noses are not squashed or bent,” adds Michael LaScola, chef-owner of American Seasons in Nantucket. “This indicates that they’ve been crammed into pens.”
  3. For fillets or whole fish, look for shiny skin free of scars, indentations and scrapes. The flesh should be resilient when pressed lightly.
  4. Flesh color varies by species and region, from bright pink to orange and red. All varieties should be uniform in color and texture with no gaps or separations in the flesh.
  5. Check that you receive the species specified; these are the most common.

•King or Chinook salmon is the largest and top-quality variety. It’s distinguished by rosy color, succulent flesh and high oil content

•Sockeye has the deepest red color and a rich flavor; average market weight is four to ten pounds.

•Coho or silver salmon has orange-red flesh and a more delicate flavor. It’s slightly larger than a sockeye and often sold frozen or smoked.

•Pink or humpback salmon is the smallest Pacific species. It’s characterized by lighter-colored flesh and milder flavor; least expensive of the wild varieties.

•Chum or keta salmon is orange-pink in color and firmly textured with an average weight of eight pounds; second most abundant species.

•Atlantic or farmed salmon is the most abundant species. Flesh ranges from pink to orange with broad white fat lines between layers of muscle tissue. Average weight is seven to 12 pounds.


Salmon: Farmed vs. Wild

Farmed salmon 

Pros
•Ability to scale production to meet market demand
•Uniform size for portioning
•Consistency
•Oily texture

Cons
•Lack of variety (price, appearance, size, eating quality)
•Supplier consolidation
•Feed supply concerns
•Environmental impact

Wild salmon

Pros
•Product variety (common Alaskan species include king, sockeye, coho, pink and chum)
•Sustainability message
•Bolder flavor and meatier texture

Cons
•Fresh availability largely limited to summer
•Isolated run disruptions
•Often only “twice-frozen” is available

Buying value-added frozen fillets

Using mild-tasting, sustainably farmed tilapia as a base, Owen Tilley, corporate chef of Fishery Products International, creates a range of products with on-trend flavor profiles, such as smoky Southwestern and wasabi pea and miso. The latest are IQF Pan-Sear Selects, tilapia fillets that are processed with a proprietary coating that allows the fish to be sauteed, grilled, griddled or baked. Here are his product cutting guidelines.

  1. Open the shipping carton and take the temperature to insure proper refrigeration has been maintained. “Off the truck” IQF fillets should register 25°F or below.
  2. Weigh the fillet. It should fall within the weight range provided on the spec sheet that accompanies the shipment.
  3. Visually inspect fillets for signs of dehydration and noticeable voids in flavor coating.
  4. Read package instructions for cooking and storage. Follow directions explicitly and calibrate your cooking equipment before preparation. When checking cooking time, consider how long it will take the product to reach guests and let the fillet rest accordingly.
  5. Taste the cooked fillet. Evaluate for appearance, aroma, flavor and texture.

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources