F.A.Q.

How do I store wild, British Columbia salmon?

Keep it clean, keep it cold and handle it with care. Fresh salmon should be kept well-chilled at a temperature around 0°C (32°F). While it’s best to purchase salmon on the day you plan to serve it, you can refrigerate fresh salmon up to 2 days. Rinse gently in cold water; pat dry; then wrap tightly in plastic wrap. If purchased frozen, keep salmon at a constant temperature of –18°C (0°F) or colder. Do not re-freeze if it has been allowed to partially thaw.

How are the salmon harvested?

The commercial salmon fishing fleet is comprised of troll, seine and gillnet gear types, all of which harvest salmon. The trolling method of hooks and lines uses different lures depending on the salmon species being sought. Seiners use large nets to encircle the fish, which are then drawn together into a “purse” so that the fish cannot escape. Gillnetters, the smallest vessels of the fleet, stay close to shore with their nets in tow behind them. The way the nets are suspended, and the choice of mesh size allow the selective targeting of certain species and sizes of fish.

How are the salmon processed?

By adhering to strict grading and handling methods, both on-board and at federally registered fish processing plants, British Columbia’s commercial fishing industry can guarantee delivery of top quality salmon whether fresh, frozen, smoked or canned. Some of the fleet, especially trollers, is equipped to produce premium FAS (frozen-at-sea) salmon. In this process, the salmon is bled and dressed as quickly as possible after being caught. It is then immediately glazed (a thin coat of ice achieved by dipping the frozen fish several times in fresh, cold water)—sealing air away from the fish—and finally quick frozen. This process captures the fresh-caught flavour while preserving the fish’s firm texture and rich colour.

How do I prepare wild, British Columbia salmon?

Salmon lends itself to any culinary treatment, either moist or dry, retaining its distinctive colour when cooked. To cook salmon perfectly, follow the “Canadian Rule”: 10 minutes of cooking per 2.5 cm (1 inch) of thickness. Measure at its thickest point (its depth not its width), including stuffing if used. It’s done when flesh is opaque and separates into moist sections when firmly prodded with a fork at its thickest part.