How to Store Frozen Salmon
frozen salmon is a versatile fish that you can grill, bake, poach or fry. It is also delicious when smoked or cured.
It’s no secret that fresh-caught, locally-sourced fish tastes better than anything you can buy in a supermarket. This is particularly true of seafood, especially wild fish like salmon. The key to ensuring the best possible flavor for your salmon is knowing how to store it properly.
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Before freezing salmon, make sure it is completely cool and thoroughly patted dry. Then, portion it out into individual portions or fillets and wrap each one tightly in plastic wrap. If you’d prefer an extra layer of protection, place each wrapped piece into a resealable freezer bag, removing as much air as possible before sealing. Label each package with the date to help you keep track of how long the salmon has been frozen.
When thawing frozen salmon, it’s important to remember that it can take as long as 10 minutes to cook through from a thick filet. It’s also a good idea to use caution when cooking the fish at high heat since it can easily overcook and become dry. When cooked correctly, salmon should be opaque and flaky. Some chefs even suggest preheating the salmon before freezing it to preserve its flavor and prevent rancidity.
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