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 University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources