Cleaning salmon before cooking is very important for the quality of the finished product, whether you buy it from a fishmonger or your local market. When you clean your fish, it gets rid of germs, holds seasonings and sauces better, and cooks evenly every time.
Salmon is one of the most popular and nutritious fish available. Salmon is good for you in many ways because it is high in protein, omega-3 fatty acids, and many vitamins and minerals. But salmon goes bad quickly and bacteria can grow on it if it’s not handled properly.
One of the best ways to clean salmon and inhibit bacteria is by using vinegar The acetic acid in vinegar helps kill microbes, getting rid of contaminants that can lead to foodborne illnesses Vinegar also helps eliminate fishy odors.
If you want your salmon to be fresh, safe and odor-free, using vinegar is a must. Here is a detailed step-by-step guide on how to clean salmon with vinegar.
Things You’ll Need
- Salmon fillets or steaks
- White or apple cider vinegar
- Large non-reactive bowl or container
- Fresh water
Step 1 – Rinse the Salmon
Rinse the salmon under cold running water. This helps wash away any loose scales bones or slime on the surface. Pay close attention to the belly flaps and cavities. Rinse for 2-3 minutes to remove surface contaminants.
If the salmon still has skin on it, use a knife to pull off any scales that are on it. Rinse again. Pat dry with paper towels.
Step 2 – Make the Vinegar Solution
In a large non-reactive bowl or container, mix:
- 2 cups of cold water
- 1⁄4 cup of vinegar
White distilled vinegar works best, but apple cider vinegar also works. The vinegar to water ratio is 1:8.
Step 3 – Soak the Salmon
Place salmon fillets or steaks in the vinegar solution. Make sure the fish is fully submerged. Let it soak for 15-20 minutes. This allows the vinegar to work its magic, killing any lurking bacteria.
Step 4 – Rinse Thoroughly
Remove salmon from the vinegar bath. Rinse each piece under cold running water for 1-2 minutes on each side. This removes excess vinegar and any loosened contaminants.
Step 5 – Pat Salmon Dry
Pat the salmon dry with clean paper towels. Make sure it’s completely moisture-free so it cooks evenly.
Step 6 – Use Immediately or Store Correctly
For best quality, it’s best to cook the salmon soon after cleaning with vinegar. But if storing first, pat dry thoroughly and wrap tightly in plastic wrap. Refrigerate for 2-3 days max.
The vinegar cleaning makes the salmon safe from contaminants. But improper storage can still lead to spoilage.
Extra Tips
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If the salmon has any lingering fishy smells after cleaning, soak in a vinegar bath again before cooking.
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Use vinegar cleaning method for all salmon types – Atlantic, Sockeye, Coho, Chinook, Pink, Chum, etc.
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Adjust vinegar concentration as needed. For stronger odors, use a 1:5 vinegar to water ratio.
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Only use this method with raw salmon. Don’t soak cooked salmon in vinegar.
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Besides white and apple cider vinegar, lemon juice or lime juice also works.
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Don’t marinate salmon in vinegar. It will turn the texture mushy. Only use vinegar for cleaning.
Why Vinegar Works So Well For Cleaning Salmon
There are two main reasons why vinegar excels at cleaning salmon:
1. Vinegar kills bacteria and other contaminants
The acetic acid in vinegar is a mild acid that helps kill microbes. Salmon can contain various bacteria including Salmonella, Listeria, Staphylococcus, Clostridium botulinum, and more.
Soaking salmon in vinegar solution helps eliminate these harmful pathogens. Vinegar provides a food-safe disinfecting wash.
2. Vinegar removes odors
Salmon flesh contains proteins called thiols that break down into stinky sulfurous compounds. This causes fishy odors, especially for low-quality salmon.
The acetic acid in vinegar reacts with and neutralizes the thiols. This prevents the odor-causing breakdown.
Vinegar helps prevent both spoilage microbes and fishy smells, making it the perfect salmon cleaning agent.
Frequently Asked Questions
1. Does vinegar affect the taste of salmon?
When used properly, vinegar cleaning does not affect the taste of salmon. Be sure to rinse thoroughly after the soak to remove excess vinegar. The salmon will taste fresh, not sour.
2. Can I use lemon instead of vinegar?
Yes, lemon juice works well too. Use an 8:1 water to lemon juice ratio for cleaning salmon.
3. Is expensive vinegar necessary?
Cheap distilled white vinegar works perfectly fine. No need to use pricy wine or rice vinegar.
4. How long can I store salmon after vinegar cleaning?
Clean salmon keeps 2-3 days max in the fridge. Eat soon after cleaning for absolute freshness.
5. Can I reuse the vinegar solution?
It’s best to use fresh vinegar solution each time. The used solution may contain bacteria you don’t want transferred to the next batch.
Conclusion
Cleaning salmon with vinegar is a safe, easy and highly effective method. The vinegar soak helps eliminate contaminants, odors and bacteria.
Be sure to thoroughly rinse off the vinegar, pat the salmon dry and store properly afterwards. Enjoy your fresh and vibrant tasting salmon, minus any “fishy” smells!
Why it’s Important to Clean Salmon Before Cooking
It’s important to clean salmon before cooking as doing so can remove surface contaminants and bacteria. Pathogens may be present in fish, causing foodborne illnesses you can easily avoid through cleaning.
Washing your salmon also eliminates impurities like sand and dirt, creating a clean canvas for cooking. Clean fish makes a better vessel for seasoning and marinades and removes any foul odor. Learn more about how to get rid of fish smell in our guide.
Finally, removing excess moisture ensures even cooking, regardless of the method you choose.
Gut the salmon (optional)
If your salmon is whole, you might need to gut it. To do this, cut the belly along the line of the anus to the base of the gills. Use your fingers or a spoon to remove the guts and any other internal organs. Rinse the cavity thoroughly under cold water to ensure its clean.