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Fresh salmon should be stored in the refrigerator at a temperature of 32°F to 38°F (0°C to 3°C). It is best to use it within 2 days of purchasing.

Yes, you can freeze salmon. To freeze it, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Frozen salmon can be stored for up to 3 months.

Salmon can be cooked in various ways such as baking, grilling, pan-searing, or poaching. It is a versatile fish that can be seasoned with herbs, spices, or marinades of your choice.

The best way to check if salmon is cooked through is to test its internal temperature with a meat thermometer. It should read 145°F (63°C) for salmon to be fully cooked.

Eating raw salmon, such as in sushi or sashimi, can be safe if it is handled and prepared properly. However, it is recommended to use sushi-grade salmon from a trusted source to minimize the risk of foodborne illnesses.

Some popular sides to serve with salmon are roasted vegetables, steamed asparagus, quinoa, mashed potatoes, or a fresh green salad. The choice of side dishes depends on personal preference and the overall flavor profile you want to achieve.

To remove the skin from a salmon fillet, place it skin-side down on a cutting board. Hold the tail end firmly and slide a sharp knife between the skin and flesh at a slight angle. Slowly and carefully, glide the knife along the length of the fillet to separate the skin.

Yes, you can marinate salmon to add flavor. Marinating for 30 minutes to 2 hours is usually sufficient, as the flesh can get mushy if marinated for too long. You can use a mixture of ingredients like olive oil, lemon juice, herbs, garlic, and soy sauce for a delicious marinade.

You can buy it at Weee! Asian Market, www.sayweee.com.

Cooked salmon can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container or wrap it tightly in aluminum foil.

The best way to thaw frozen salmon is to place it in the refrigerator overnight. If you need to thaw it quickly, you can place the sealed salmon in a bowl of cold water for a couple of hours.

Salmon is typically cooked at a temperature of 375°F to 400°F (190°C to 200°C). The cooking time varies depending on the thickness of the fillet, but it is usually around 12-15 minutes.

Some popular seasoning options for salmon include lemon pepper, garlic powder, dill, paprika, and soy sauce. You can get creative and experiment with different herbs and spices according to your taste preferences.

To prevent salmon from sticking to the pan, make sure the pan is properly preheated before adding the fish. You can also brush the salmon with a little oil or place it on a sheet of parchment paper.

Yes, canned salmon can be used in various recipes such as salmon patties, salads, casseroles, or sandwiches. Just make sure to drain any excess liquid before using it in your recipe.

Wild-caught salmon is caught in its natural habitat, typically in the ocean or rivers. Farm-raised salmon is raised in contained environments, such as fish farms. Wild-caught salmon may have a stronger flavor and higher nutritional content, while farm-raised salmon is more readily available and often more affordable.

To reduce the fishy smell when cooking salmon, you can soak the fillets in milk for 30 minutes before cooking. Alternatively, marinating the salmon with lemon juice or vinegar can also help mask the strong odor.