|BC Wild Salmon is one of the world's most abundant pure foods. It is naturally organic, high in omega-3 oil, and it tastes great!|
FRESH ... FROZEN ... FRESH FROZEN ... FLASH FROZEN ???
What exactly does Fresh, Frozen, or Flash Frozen mean?
Unfortunately, everyone has a different interpretation, but here's what we consider to be the industry standard.
Flash-freezing, instantly, in as little as three seconds, freezes the water inside fish tissues, thus preserving juices and maximizing flavor and texture when cooked. For some uses, especially SUSHI, it is better to have your wild salmon flash-frozen.
Some BC fishermen freeze their catch onboard, while other's keep their wild salmon on ice and deliver it to the processor chilled, where it is then processed and frozen. It's all good as long as the salmon is stored and handled properly as soon as it is caught.
If you're fortunate enough to live near the BC Pacific Ocean you can also buy truly FRESH fish, which means it has never been frozen. You can buy FRESH WILD SALMON off the dock from a BC Fisherman or, it's also possible to have it flown to your location and on your table a few hours after it was caught. Ask your local Fish Monger for details.
Seafood can sit on ice for two weeks and still be called fresh by your grocer ... so make sure you ask when it was caught! FRESH in the retail industry only means the fish was never frozen.
A good test is to SMELL it! The nose knows. It should smell clean with no fishy odour.
Some BC Fishermen FLASH FREEZE Salmon meant for Sashimi. Flash freezing for extended periods kills any parasite that might be present. Not all salmon from other parts of the world is FLASH FROZEN for an extended period, so know your source and make sure you choose Wild Salmon from British Columbia for the freshest taste and a safe product. It pays to shop smart.