What is the primary handling concern with a larger Keta fillet stored refrigerated for several days?
Answer
Mild flavor turning dull due to fat oxidation
Although Keta is a leaner fish compared to Sockeye, when purchasing a larger fillet intended for use over several days under refrigeration, the main concern centers on the fat profile. Specifically, storing Keta for too long, beyond about two days under refrigeration, risks fat oxidation. This process leads to the relatively mild flavor of the Keta salmon becoming perceptibly dull or stale, necessitating immediate vacuum sealing and freezing for unused portions to preserve the intended subtle taste quality.
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Packaged Salmon Comparison | Keta vs Sockeye Salmon. - YouTube
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