TITLE

Product cuttings

AUTHOR(S)
Cobe, Patricia
PUB. DATE
September 2007
SOURCE
FoodService Director;9/15/2007, Vol. 20 Issue 9, Special section p6
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers tips on purchasing salmon. Unpack fish and note appearance and aroma. If the fish is fresh, it should be free of internal ice crystals and have a light seaweed scent. Flesh color varies by species and region-bright pink to orange and red. The most common of salmon are King or Chinook salmon, Sockeye, Coho or silver salmon, pink or humpback salmon, chum or keta salmon, and Atlantic or farmed salmon.
ACCESSION #
26652673

 

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