How do you wrap salmon for freezing?

Freezing salmon is a great way to enjoy this healthy fish all year long. Properly wrapping salmon for freezing ensures it stays fresh and safe to eat for up to 3-6 months when stored at 0°F. Follow these simple steps for freezing salmon like a pro.

Should You Freeze Salmon?

Freezing is an excellent way to preserve the freshness and flavor of salmon. It stops bacteria from growing and slows down chemical reactions that cause fish to spoil. Frozen salmon is just as nutritious as fresh. The omega-3 fatty acids, protein, vitamins, and minerals are unaffected by freezing.

Almost any type of salmon can be frozen, including:

  • Atlantic salmon
  • Chinook salmon
  • Coho salmon
  • Pink salmon
  • Sockeye salmon
  • Chum salmon

Both raw and cooked salmon freeze well. Freezing locks in the taste and texture of just-prepared fish. Thawing and cooking later yields delicious results.

There are a few types of salmon that don’t freeze quite as well:

  • Canned salmon – Already cooked and processed so no need to freeze.
  • Smoked salmon – Has usually been brined or cured so storing in fridge is best.
  • Sushi-grade salmon – Very fresh and meant to be eaten raw within two days so freezing not recommended.

Choosing Fresh Salmon to Freeze

Always start with the highest quality salmon possible. Choose salmon that is fresh, firm with shiny skin and no visible bones. Here’s what to look for:

  • Bright, glistening skin with no dull or dry patches
  • Firm, elastic flesh that springs back when pressed gently
  • Clean, mild ocean smell – no strong “fishy” odor
  • Bloodline and area around bones bright red, not brown or grey
  • Eyes clear not cloudy
  • No liquid or mushiness when poked

Make sure fresh salmon is well iced at the market. Place raw salmon on ice immediately after purchasing and keep cold until ready to freeze. Salmon that is even slightly spoiled will only get worse when frozen.

Prepping the Salmon

Proper prep is key to successful freezing results. Follow these steps:

  1. Clean the fish under cold running water and pat dry with paper towels. Remove any scales or fins.
  2. Fillet the salmon if desired by slicing down along the backbone and underneath to remove the flesh. Leave skin on for protection.
  3. Check carefully for any unwanted bones. Run your fingers along the flesh and feel for them.
  4. Portion the fish into serving sizes about 4-6 oz each. Cut into smaller pieces if easier for your recipe.

If freezing salmon steaks or fillets, leave them whole at this point. Salmon freezes best with as little handling as possible.

Salmon Freezing Methods

There are a few ways to freeze salmon. The freezing method you choose depends on your intended use, available freezer space, and how much time you have.

Freezing Raw

Freezing raw salmon lets you enjoy it later in its most versatile form. Thaw and marinate for sashimi, turn into ceviche, grill, pan sear or roast.

  • Arrange fish in a single layer with space between to allow air flow. Try lining a baking sheet with parchment paper first.
  • Avoid stacking salmon pieces or freezing into a large block. This slows down freezing and creates ice crystals that damage texture.
  • Place the baking sheet into the freezer. Freeze until solid, about 2 hours.
  • Transfer to ziplock plastic freezer bags. Squeeze out air before sealing tightly. Or wrap tightly in plastic wrap and foil.
  • Label with name and freeze-by date (about 3-6 months).
  • Return promptly to freezer. Store at 0°F or below.

Freezing Cooked

Freezing cooked salmon gives you ready-to-eat fish for quick meals and recipes. Thaw and add to salads, pasta, risotto or sandwiches.

  • Prepare cooked salmon by baking, grilling, poaching or other wet cooking method.
  • Chill cooked salmon in fridge before freezing. This stops bacteria growth.
  • Cut into portions and place in ziplock bags. Remove excess air before sealing.
  • Or layer cooked pieces between sheets of parchment paper in an airtight container.
  • Label bag or container with name and freeze-by date.
  • Freeze right away at 0°F or below for 3-6 months maximum.

Glazing

Glazing salmon before freezing creates a protective seal to prevent freezer burn. Try this method for delicate salmon fillets.

  • In a bowl, whisk water and cornstarch until smooth. The glaze should coat the back of a spoon.
  • Dip salmon fillets in glaze, coating well on all sides. Let excess drip off.
  • Place on parchment paper-lined baking sheet and freeze until firm, about 1 hour.
  • Transfer glazed fillets to freezer bags or wrap in plastic wrap and foil.
  • Squeeze out air and seal bags. Label and return to freezer promptly.

Freezer Wrapping Options

Choosing the right freezer wrap is important to protect salmon from nasty freezer burn. Look for heavy-duty packaging that creates an airtight, moisture-proof barrier. Here are some good choices:

  • Freezer plastic bags – Choose thicker freezer-grade over regular bags.
  • Plastic wrap – Wrap fish pieces tightly and press out air before sealing bag.
  • Aluminum foil – Create a tight double layer around each piece before bagging.
  • Freezer or wax paper – Use between individual fillets so they don’t stick.
  • Vacuum sealing bags – Sucks out air and seals tightly to prevent freezer burn.

Thawing Salmon

Always thaw frozen salmon properly before eating for best safety and quality. There are a few methods:

Refrigerator Thawing

  • Place frozen salmon in a bowl or on a plate to catch drips.
  • Refrigerate overnight, allowing about 6-8 hours per 1 lb fish.
  • Cook within 1-2 days.

Cold Water Thawing

  • Seal frozen salmon in a plastic bag submerged in cold water.
  • Change water every 30 minutes until fish is pliable, about 1 hour per 1 lb.
  • Cook immediately, don’t refreeze.

Microwave Thawing

  • Place salmon in microwave-safe dish.
  • Defrost at 30% power in short 2-minute bursts. Turn over halfway.
  • Cook immediately, don’t refreeze.

Always cook thawed salmon right away, do not refreeze. Signs fish has thawed incorrectly include dry, stringy flesh and strong fishy smell.

Tips for Freezing Salmon

Follow these best practices when freezing salmon for top-quality fish every time:

  • Freeze salmon at peak freshness for delicious flavor and texture.
  • Work quickly and chill salmon before freezing to prevent bacteria growth.
  • Portion into usable sizes so you can thaw only what you need.
  • Use high-quality, cold-rated freezer bags, wrap and containers.
  • Remove as much air as possible and seal tightly to prevent freezer burn.
  • Label everything with name and freeze-by date (3-6 months).
  • Freeze immediately at 0°F or below. Don’t let salmon linger.
  • Once thawed, cook salmon immediately. Do not refreeze.

How Long Does Frozen Salmon Last?

Properly frozen and stored salmon stays fresh and safe to eat these timeframes:

Freezer Temperature Shelf Life
0°F or below 3-6 months
0°F to 10°F 2-3 months
10°F to 20°F 1-2 months

Check for signs of freezer burn before the maximum time is up. Use frozen salmon within these time frames for best flavor, texture, and safety.

How to Store Frozen Salmon

Proper storage of frozen salmon prevents premature spoiling and rancid flavors. Follow these storage tips:

  • Set freezer temperature to 0°F or below. Use a thermometer to monitor.
  • Avoid opening the freezer door unnecessarily to maintain constant cold air.
  • Store salmon towards back of freezer where temperature fluctuates less.
  • Turn over freezer bags once a month so salmon freezes evenly.
  • Don’t overstuff freezer or block vents. Airflow is essential.
  • Avoid power outages by keeping backup generator fuel on hand.
  • Know what’s in your freezer and label items for easy identification.
  • Cook oldest salmon first to rotate out inventory.

How To Know If Frozen Salmon Has Spoiled

Although freezing preserves salmon, it can still degrade in quality and become dangerous to eat. Watch for these signs of spoiled frozen fish:

  • Freezer burn – Dry, brownish areas on surface, brittle or stringy texture
  • Unusual coloring – Skin or flesh turns brown, gray, or yellow
  • Soft spots – Flesh feels mushy when pressed
  • Strong, fishy odor – Especially upon thawing
  • Dry, sticky surface – Sign of protein denaturation and moisture loss
  • White dots on surface – Could be harmless fat but may be bacterial growth
  • Off flavor – Rancid, sour, or bitter taste when cooked

If your frozen salmon shows any signs of spoilage, it’s safest to throw it out. Do not taste questionable salmon. Discarding spoiled fish can prevent foodborne illness.

Conclusion

Freezing is a simple, cost-effective way to enjoy salmon year-round. By starting with premium-quality fish and freezing it quickly at peak freshness, you can lock in mouthwatering flavor and healthy nutrients. Use proper packaging materials to minimize freezer burn. Store frozen salmon at a constant 0°F temperature or below. Thaw using the refrigerator, cold water, or microwave method before cooking. Following these guidelines for handling, freezing, thawing, and storing salmon will reward you with delicious fish that’s just like fresh!

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