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Storing Tips:
Do not allow frozen salmon to thaw until you are ready to use it. Refreezing salmon will severely alter its quality. Wrap salmon in moisture-proof paper or enclose in an airtight container. Do not store salmon wrapped only in waxed paper or plastic wrap. For best quality, frozen Alaska salmon may be stored up to 4 months in a home freezer at 0°F or lower.
Thawing Tips:
It's best to thaw salmon overnight in the refrigerator. Place the wrapped package on a plate or shallow pan to catch any liquid that drips out. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to speed up the process of thawing salmon. Never allow salmon to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.
"Curtesy of the Alaska Seafood Marketing Institute"
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1. Place dressed fish with belly toward you. With a very sharp knife, cut through flesh from end of cavity back through to tail.
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2. Place knife blade against backbone and cut along backbone from head to tail on one side of fish, severing ribs and top piece from backbone.
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3. Lay top piece aside. Remove backbone from remaining side.
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4. With a smaller knife, trim away rib and fin bones from both pieces. Pull out pinbones, if desired.
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5. If you wish to skin fillets, place skin-side-down on cutting surface. Hold tail end tightly. With sharp knife, cut down through the flesh to the skin. Flatten knife against skin and cut flesh away by sliding it toward head end while holding tail end of skin firmly.
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6. Prepared salmon fillets can be baked, poached or grilled, or cut into serving size pieces.
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How to Steak a Whole, Dressed Alaska Salmon |
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1. Remove fins, tail and collar section.
2. Slice salmon crosswise into 1-inch steaks. |
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