Quick Answer
Both the freezer and refrigerator can be used to store salmon, but the best method depends on how long you need to store it and whether you plan to cook or eat it raw. For short-term storage of up to 2 days, keeping salmon refrigerated is ideal. For longer storage, up to 3 months, the freezer is recommended.
Should You Store Salmon in the Fridge or Freezer?
When it comes to storing salmon, both the refrigerator and freezer can keep it fresh, cold, and safe to eat. However, each has advantages and disadvantages to consider when deciding where to store your salmon.
Fridge Storage
Storing salmon in the fridge is ideal for short-term storage when you plan to use it within a couple days. The cold temperature of the refrigerator (40°F or below) slows down bacteria growth and keeps the salmon fresh.
Some benefits of refrigerating salmon include:
– Convenient for quick access and use within 2 days
– Keeps salmon moist and fresh tasting
– Allows salmon to retain its texture and color
– Easy to thaw small portions quickly
Once refrigerated, fresh salmon is best when used within 1-2 days. Make sure to place it on a plate or in a container on the bottom shelf of the fridge furthest from the door.
Freezer Storage
For long-term storage of salmon, up to 3 months, the freezer is the best method. The freezing process prevents bacteria growth by slowing down food decay.
Benefits of freezing salmon include:
– Allows longer storage for up to 3 months
– Maintains freshness and quality over time
– Easy to thaw portions as needed
– Convenient for meal prepping and planning
To freeze salmon, wrap tightly in plastic wrap, place in freezer bags, and squeeze out excess air. Store flat in the freezer to allow it to freeze evenly and quickly. Label packages with type of salmon and date.
How Long Does Salmon Last in the Fridge?
Salmon will maintain best quality when kept refrigerated at 40°F or below for up to 2 days. Here are some guidelines for salmon fridge life:
– Fresh, raw salmon: 1 to 2 days
– Smoked salmon: 3 to 4 days
– Cooked salmon: 3 to 4 days
These timeframes are for maximum freshness and quality. Even after these times, refrigerated salmon may still be safe to eat if it has been handled properly. Rely on your senses. If refrigerated salmon smells, looks, or tastes off, it should be discarded.
Proper storage helps salmon last longer. Keep refrigerated salmon away from heat sources and wrapped tightly or covered. Don’t overcrowd the refrigerator, as this slows down air circulation and cooling.
How Long Does Salmon Last in the Freezer?
Frozen at 0°F or below, salmon can be kept fresh in the freezer for up to 3 months. Here are some freezer timelines for different types of salmon:
– Raw salmon steaks or fillets: 3 months
– Smoked salmon: 2 months
– Cooked salmon: 1 month
For best quality, frozen salmon should be thawed in the refrigerator overnight when ready to use. Do not refreeze previously frozen and thawed salmon.
If stored longer than these recommended timeframes, frozen salmon will still be safe to eat but may suffer some loss of quality. Portion salmon into usable sizes before freezing if you won’t use a large piece at once. This allows defrosting only what you need.
Tips for Proper Salmon Storage
Follow these tips for keeping salmon fresh, whether storing it in the fridge or freezer:
– Purchase salmon that is cold to the touch and well refrigerated at the store.
– Check sell-by and use-by dates and try to use refrigerated salmon within 1 to 2 days of purchasing.
– Place salmon in a container or zip top bag before refrigerating or freezing to prevent odors.
– Wrap salmon tightly in plastic wrap or foil before freezing. This prevents freezer burn.
– Label frozen salmon packages with type, cut, and date. Use within 3 months for best quality.
– Defrost frozen salmon overnight in the refrigerator. Do not thaw at room temperature.
– Once thawed or opened from refrigerated state, use within 1 to 2 days.
– Rinse salmon under cold water before cooking or eating to remove any odors from storage. Pat dry.
– Trust your nose! Discard salmon with an off smell or appearance even if within date range.
Can You Refreeze Salmon after Thawing?
It is not recommended to refreeze salmon after it has already been thawed in the refrigerator. The freezing-thawing process tends to damage the texture and flavor of the salmon.
The safest option is to fully cook the thawed salmon within 1 to 2 days and either refrigerate leftovers for up to 4 days or refreeze the cooked salmon for up to 1 month.
If you must refreeze raw salmon that has been thawed:
– Only do so if the salmon still has ice crystals and feels cold to the touch
– Use refrozen salmon within 24 hours for raw preparations like sushi or sashimi
– Refreeze a maximum of one time only
– Label that it has been previously frozen
– Cook refrozen salmon thoroughly when ready to eat
For best quality and food safety, try to thaw only the amount needed and avoid having to refreeze thawed raw salmon.
How to Thaw Salmon Safely
Always thaw salmon in the refrigerator, not at room temperature. Place frozen salmon in a bowl or on a plate to catch drips and thaw overnight in the fridge. For quicker thawing, seal frozen salmon in a plastic bag and submerge in cold water. Change water every 30 minutes until thawed.
Once thawed:
– Use raw salmon within 1 to 2 days
– Use smoked salmon within 3 to 4 days
– Cook salmon immediately and use cooked leftovers within 3 to 4 days
Do not thaw salmon on the counter or in hot water. This allows bacteria to grow rapidly. Microwave thawing is also not recommended as it cooks outer areas while the center remains frozen. Defrost salmon in the fridge for even, gentle thawing all the way through.
Can You Eat Salmon Raw from Frozen?
It is not recommended to eat raw salmon straight from the frozen state without thawing first. Freezing makes salmon too firm to be palatable when eaten raw. Salmon intended for sushi, sashimi, ceviche, or tartare should be thawed properly in the refrigerator overnight before using.
There is also some risk of parasites in salmon when eaten raw. Freezing can help kill parasites, but only when the salmon reaches -4°F or below for 7 days. Since home freezers often are not this cold, thawed salmon should not be eaten raw unless it has been previously frozen to this temperature.
For food safety, it is best to thaw salmon fully and cook to an internal temperature of 145°F before eating if you are unsure of its prior freezing temperature and duration.
Signs Salmon Has Gone Bad
Salmon that has started to spoil will show signs of deterioration. Discard refrigerated or frozen salmon if it has:
– A strong fishy or ammonia smell
– Slimy texture and mushy appearance
– Discoloration and graying throughout
– Dried out, flaky flesh
– Mold growth
– Weeping liquid in the packaging
Trust your nose above all else. Salmon should have a fresh sea breeze smell. Any ammonia, sour, or strong fishy odor means salmon has gone bad and should not be eaten.
When frozen salmon goes rancid, the signs are similar. The thawed flesh feels mushy and has an unpleasant odor. Do not eat spoiled salmon, even if cooked, as the bacteria present can cause food poisoning.
Fridge vs. Freezer: Which Is Better for Raw Salmon?
For raw salmon that will be prepared and eaten within 2 days, refrigeration is ideal. The moisture and cooler temperature (but not frozen) helps retain fresh salmon texture and flavor.
Freezing is better for raw salmon storage beyond 2 days or if you have a large quantity. Portion and freeze raw salmon that will be thawed later for making sushi, tartare, ceviche, and other raw preparations.
The fridge preserves native texture and subtle flavors. The freezer extends shelf life but can damage the delicate texture of raw salmon when thawed. For long-term raw salmon storage and meal planning, the freezer wins. But for imminent use, the fridge is best.
Fridge vs. Freezer: Which Is Better for Cooked Salmon?
Cooked salmon can be stored effectively both in the fridge and freezer. For short-term storage of leftovers, the refrigerator is preferred. Keep cooked salmon tightly sealed or wrapped and use within 3 to 4 days.
But the freezer is ideal for preserving cooked salmon much longer. Freezing prevents bacterial growth. Portion cooked salmon into meal sizes and freeze up to 1 month. Thaw pieces as needed.
So for meal prepping or buying cooked salmon in bulk, pop it in the freezer. For cooked salmon leftovers from dinner, save them in the fridge and enjoy within a few days. Both keep cooked salmon safe, delicious, and ready to enjoy.
Storing Salmon for Long Trips
Transporting salmon for a road trip, vacation, or other long journey away from refrigeration? Here are some tips:
– Pack salmon in a cooler with ice packs if trip is under 6 hours
– Wrap tightly in foil and place in a cooler on ice for trips up to 12 hours
– Use frozen salmon pieces for trips over 12 hours
– Insulate cooler with newspaper for longer cooling retention
– Keep cooler out of direct sun and heat
– Avoid opening the cooler repeatedly
– Discard salmon if cooler becomes warm or ice melts fully
A quality cooler kept chilled with ice packs or frozen ice can keep salmon cold and safe for short trips. Use an insulated bag for quick grocery errands. For longer trips, bringing frozen salmon lets you take advantage of its long freezer shelf life.
Buying Previously Frozen vs. Fresh Salmon
Both fresh and previously frozen salmon can offer high quality. Fresh wild-caught salmon available seasonally often has superior flavor and texture. Farm-raised salmon is available fresh year-round.
Previously frozen salmon, especially wild varieties, is a good option when fresh is not available or is cost prohibitive. Frozen at sea shortly after being caught, it retains much of its freshness. Look for vacuum sealed packaging and minimal exposure to air.
For an affordable, sustainable choice, consider canned salmon. Sockeye, pink, and other fatty salmon varieties retain their rich texture when canned. Choose packs with minimal liquid to reduce sodium content.
Ultimately, taste, budget, availability, and planned use should dictate whether you select fresh, frozen, or canned salmon. Both fresh and frozen salmon can be excellent options.
Conclusion
Storing salmon properly ensures it stays freshest whether kept in the refrigerator or freezer. For short term storage of up to 2 days, refrigeration maintains quality. Freezing salmon allows long-term storage for 3 months or more.
Monitor appearance, texture, smell, and expiration dates to avoid spoiled salmon. Thaw frozen salmon safely in the fridge, never at room temperature. With proper handling, both the refrigerator and freezer let you safely store salmon ready for any recipe.
