How to Properly Freeze Salmon for Maximum Quality and Flavor

Freezing salmon is a crucial step in preserving its freshness and maintaining its delicious flavor for future use. Whether you're buying fresh salmon from the fish market or have caught your own, there are specific steps you can take to ensure that your salmon retains its best characteristics when it's frozen. In this guide, we will discuss the best practices for freezing salmon and note the differences between commercial and home freezing methods.

Commercial vs. Home Freezing Methods: The Pressure Bled Method

The most effective way to freeze salmon is when you can control the immediate handling post-fishing. Commercial operations often use the pressure bled method, which involves bleeding the salmon as soon as it is killed, gilled, and gutted, followed by placing it in a blast freezer that reaches -65°F to minimize cell damage. A glaze solution is also applied to prevent oxidation. Once the salmon is fully frozen, a glaze is applied to protect it from freezer burn.

If you are not capable of using commercial methods, it is still essential to handle your salmon with care to remove all blood quickly, portion it, and freeze it as rapidly as possible. This can be achieved by following these steps:

Bleeding the salmon immediately after it has been caught. Chilling the salmon to lower its temperature quickly. Vacuum sealing the portioned salmon and storing it in the coldest freezer available.

Smoked salmon typically has a longer shelf life and better texture when stored frozen, so it's advisable to smoke your fresh salmon before freezing it.

Freezing Guidelines for Fresh Salmon

When buying fresh salmon, it's crucial to determine its optimal shelf life. If the salmon is not consumed within two days, it should be transferred to the freezer. Fresh-frozen salmon can be stored in the freezer for up to three months and retains its quality. For those who plan to stock up, ordering vacuum-sealed salmon from a supplier allows for an extended freezer life of up to eight months.

Sealing and Freezing Techniques

A perfect seal is essential to prevent freezer burn and maintain the quality of your frozen salmon. Opt for a resealable plastic bag, such as Ziploc, and ensure as little air as possible is present in the bag. If the bag isn't punctured, the contents can last for years. Some additional tips include:

Remove as much air from the bag as possible. Dip the salmon in cold water, place it on a tray, and freeze it multiple times to form an ice layer around the fish. Ensure the salmon is vacuum-sealed before freezing for the best results.

By following these guidelines, you can guarantee that your fresh salmon will remain of the best quality, even when frozen for extended periods. Whether you're freezing it yourself or planning to use commercial methods, the key is to handle the salmon with care and ensure it's sealed correctly to avoid freezer burn.