Check the container the salmon was delivered in for sanitation and temp; ensure eyes are clear and not cloudy; pull back gills to ensure gills are bright red, not dark or gray; run your hand over the skin to feel for sliminess (not good); if ordered 'scaled', make sure by running your hand from tail towards head; open belly cavity to ensure all entrails have been removed and that the fish smells fresh, like ocean water; weigh the fish to ensure that the weight on the invoice is the weight you're receiving; compare price/pound to ensure quoted price is the price you're being charged; once received, place salmon in a bin with multiple holes in the bottom for drainage; place that bin w/salmon into a second closed-bottom bin; completely cover all product with shaved or crushed ice; using a meat tag, fill in the appropriate data for tracking and rotation; check product daily, empty melted ice from bottom container, add more shaved or crushed ice to completely cover product again.