According to the USDA, Country of Origin Labeling (COOL) is a consumer labeling law that requires retailers (grocery stores and supermarkets) to identify the country of origin on certain foods, including wild-caught fish… See more

Fresh salmon can last up to two days if stored close to 32 degrees, rather than up to one day at the typical home refrigerator temperature of 40 degrees. Place the fish in a zipper-lock bag on ice in a bowl(or cover it with ice p… See more

If you want to freeze raw salmon, pat it dry, and wrap it tightly in plastic wrap, place it in an airtight container and freeze it. Make sure to label it with the date and use it within three months. See more

First of all—skin is tasty! So when you’re cooking salmon, keep that skin on. It provides a safety layer between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It’s much easier to sli… See more