Rich in heart-healthy omega-3 fatty acids, protein, and vitamin A, salmon is a fatty, flavorful fish that ranks among the
most popular in the United States.
Season: Pacific variety, spring through fall.
How to Choose Salmon
Pick salmon that’s evenly colored and doesn’t smell fishy; it should smell like the ocean. The smartest option is wild Alaskan salmon, which dwell in relatively pristine waters and consume a diverse, healthy diet. Atlantic salmon are endangered in the wild, so only farmed are sold here. They are typically raised in tight pens and given antibiotics to reduce the spread of disease; they are also fed large quantities of fish meal, which often contains PCBs (polychlorinated biphenyls) and other carcinogens. Supermarkets are required to label fresh and frozen fish with the country of origin and the method of production (wild or farmed), but this law doesn’t apply to fish markets and restaurants, so consumers must ask more questions in those places.
How to Store Salmon
Refrigerate salmon tightly wrapped for up to 2 days. Freezing salmon will result in a mushy texture once thawed.
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.