When fish is overcooked, it dries out and loses flavor. To cook fish perfectly, remove it from the heat source before it appears fully cooked, while there is still some translucency in the middle. Fish keeps cooking for several minutes after being removed from the heat. If you wait until the fish looks done, it will be dry by the time it reaches the table.

After 6-8 minutes of cooking, check to see if the fish is done. Take a sharp knife and use it to peek into the thickest part. If the fish is flaky, but still has some translucency in the middle, it is done. It should not, however, look raw. Please refer the picture on right. This is what it should look like when you remove it from the heat. (Taken from the book, Fishes and Dishes.)

Wild salmon have a meaty, succulent texture and rich flavor thanks to their diet and active lives.

Canned salmon can be used in a variety of food including salmon cakes, salads, seafood stews, and pastas.

Canned salmon is an excellent—and relatively inexpensive—source of heart-healthy omega-3 fats and other nutrients.

Canning Oregon Salmon is as easy as putting salmon in the jar and pressure canning it by following the directions for your specific canner. No added fluid is necessary, as the salmon will produce its own healthy Omega-rich juices when canned. You may add salt, garlic, peppers, or other seasonings if desired.

Most notable are very high levels of Omega-3s. Salmon is also a delicious and convenient source of protein, whether you’re enjoying it canned, fresh-frozen or fresh off the dock.

Use top-quality fresh seafood. Preserve it as soon as possible after you catch or buy it. The longer you wait, the poorer the quality will be. To prevent spoilage, keep fish and shellfish cold, on ice or in your refrigerator. If you cannot process the fish right away, freeze it and when ready to can, thaw the fish completely in the refrigerator.

With so much focus on the amazing omega-3 benefits of salmon, other unique health benefits from salmon may have been inadvertently overlooked. ... This lower contamination risk amongst all wild-caught salmon is one of the reasons we recommend selection of wild-caught Oregon salmon as a salmon of choice.