One of the most popular and tasty fish to catch and eat is salmon. It’s great for grilling, smoking, poaching, and baking because it has a rich, fatty texture. But salmon doesn’t store as well as leaner fish because it has a lot of oil in it. Fresh salmon only stays good for a few days in the fridge before it starts to go bad.
Luckily vacuum sealing salmon is an easy process that allows you to freeze it and enjoy salmon year-round while maintaining peak flavor and texture. Here is a complete guide on the right way to vacuum seal salmon fillets, portions and whole fish.
Why Vacuum Seal Salmon?
Vacuum sealing is one of the best ways to preserve salmon’s freshness for several months while frozen, Here are some of the benefits
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Removes oxygen from packaging to prevent freezer burn. Exposure to air causes freezer burn, which dries out salmon.
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Locks in moisture and oils. Vacuum sealing prevents loss of moisture keeping salmon juicy when thawed.
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Prevents oxidation. Removing oxygen prevents oxidation of oils which causes “fishy” tastes.
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Retains color and texture. Lack of air prevents discoloration and maintains salmon’s firm texture.
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Makes frozen storage more efficient. Vacuum sealing compresses salmon into neat portions.
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Allows longer frozen storage. Properly sealed salmon can stay tasty in the freezer 6-12 months.
Tips for Freezing Salmon to Vacuum Seal
Follow these tips for preparing salmon before vacuum sealing for best results:
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Bleed and clean fish immediately after catching. Remove bloodlines and wash out body cavity thoroughly with cold water.
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Fillet salmon as soon as possible. Two fillets per fish. Remove pinbones and skin. Cut into portions if desired. Rinse fillets in cold water and pat dry with paper towels.
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Chill fillets before freezing. Place in a single layer on a tray and freeze until solid but not rock hard. About 1-2 hours.
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Use high-quality freezer bags rated for vacuum sealing. Look for puncture resistant bags designed to hold up to freezer storage.
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Make sure to use appropriate setting on vacuum sealer for moist foods. Most models have a “moist” switch or function.
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Don’t overfill bags. Leave some headspace at top of bags so seal has room to grip bag properly.
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Label vacuum bags with type of salmon and date. Store bags flat in freezer.
Step-By-Step Guide to Vacuum Sealing Salmon
Follow these steps for perfectly vacuum sealed salmon:
1. Wash and Dry Fillets
Rinse fillets under cold running water to remove any blood or debris. Pat dry thoroughly with paper towels.
2. Portion Fillets
Cut fillets into individual portions based on desired meal size. Leave skin on during freezing if desired.
3. Preheat Sealer
Turn on vacuum sealer and preheat if necessary. Place machine on flat surface accessible to electrical outlet.
4. Place Fish in Bags
Put individual salmon portions inside vacuum sealer bag. Leave 2-3 inches of space from top of bag.
5. Vacuum Seal
Place open end of bag into vacuum chamber. Activate sealer, holding bag in place until vacuum process finishes.
6. Check Seal
Inspect bag to make sure a strong vacuum was achieved with no air pockets. Reseal bag if seal seems weak.
7. Label & Freeze
Label bag with permanent marker identifying contents and freeze date. Lay flat in single layer in freezer.
8. Thaw Properly
To use salmon, place vacuum sealed bag under cold running water or in refrigerator. Cut bag open before thawing completes to protect texture.
Tips for Thawing and Using Vacuum Sealed Salmon
Thawing and handling salmon properly after long frozen storage ensures safety and best quality:
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Thaw frozen salmon sealed in bags under cold running water, changing water every 30 mins. Or leave sealed bags in fridge for 1-2 days.
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Once fish starts to thaw, make a small cut in the vacuum sealed bag before thawing finishes. This equalizes pressure and prevents crushing delicate flesh.
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Cook thawed salmon within 1-2 days for best flavor and texture. Eat fresh salmon within 3 days after thawing.
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Cook thawed salmon thoroughly to an internal temp of 145°F. Check temp using a food thermometer placed in thickest part of fillet.
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Avoid refreezing salmon after it has thawed. Refreezing causes more deterioration in texture.
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When cooking, season thawed salmon well and enhance with sauces or marinades. Thawed fish benefits from bold flavors.
Whole Salmon and Fillets
Vacuum sealing works equally well for whole salmon and fillets:
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Whole salmon – Bleed, clean and chill whole fish before freezing. Can vacuum seal small salmon intact. For larger fish, cut into sections and seal in multiple bags.
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Fillets – More versatile for freezing. Can portion into meal-size bags. Remove skin before sealing if desired.
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Whole Fillets – Leaving skin on helps fillets hold shape better when thawed after freezing.
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Portions – Cutting into individual 4-6 oz portions makes for easy weeknight meals.
Storing Vacuum Sealed Salmon
To get the most out of vacuum sealed salmon:
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Lay bags flat in single layer in freezer to prevent breakage and maximize space.
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Freeze at 0°F or below. Use a thermometer to check freezer temp.
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Avoid opening freezer door unnecessarily. Temperature spikes degrade quality.
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Use oldest vacuum sealed bags first when cooking recipes that mask freezer taste.
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Consume vacuum sealed salmon within 9-12 months for best flavor and texture.
Do’s and Don’ts When Vacuum Sealing Salmon
Follow these top tips:
Do:
✔ Pat salmon fillets very dry before sealing
✔ Chill fish before sealing to retain shape
✔ Use highest-quality vacuum bags
✔ Leave headspace at top of bags
✔ Freeze fillets in single layer
✔ Cut bag before thawing fully
✔ Cook thoroughly to safe temperature
Don’t:
✘ Overstuff bags
✘ Seal fish still warm from cleaning
✘ Re-freeze salmon after thawing
✘ Store vacuum sealed bags crumpled up
✘ Put warm items in freezer with fish
Get the Most Out of Your Catch
Vacuum sealing is a fool-proof way to preserve salmon at peak eating quality for the longest amount of time. Follow the tips in this guide for delicious salmon meals throughout the year.
Frequency of Entities:
salmon: 58
vacuum: 20
seal: 19
fillet: 14
freeze: 13
fish: 12
bag: 12
flesh: 4
texture: 4
thaw: 4
moisture: 3
oil: 3
temperature: 2
oxidation: 2
refrigerator: 2
freezer: 2
Do you love fishing? If you catch more fish than you can actually eat in a few days and prevent your well earned catch from going to waste, consider vacuum sealing.
Vacuum sealed fish can last in the freezer for up to two years if vacuum sealed correctly. No bacteria can grow because the air is taken out of the bag or roll. There will also be no freezer burn. We think that’s a great reason to start vacuum sealing.
How to Vacuum Seal Fish
FAQ
Can I vacuum seal fresh salmon?
Do you vacuum seal fish wet or dry?
How long does vacuum-sealed salmon stay fresh?
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Food
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Normal Shelf
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Vacuum Shelf
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Ground Meat
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3-4 months
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1 year
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Mackerel, Salmon, Tuna
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2 months
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3 months
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Lobster, Crab (de-shelled)
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2-4 months
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12 months
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Shrimp, Crayfish
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3-6 months
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10-12 months
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How to vacuum seal fish?
Do not squeeze the fish too hard, or you can damage the meat. The third step is to bring out the plastic you’ll use to vacuum seal the fish. Depending on the machine that you have, use must to place it into a plastic bag and then place the open side into the seal, so they can be sucked out, and the seal can be finalized.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
Why is vacuum sealing important for fish?
Vacuum sealing prevents any air pockets from affecting the fish or any type of food inside the seal. So, even the fish with the most delicate types of meat will be protected from air pockets that can damage the food.
Should you fill a vacuum seal bag with fish fillets?
It is important to avoid overfilling the vacuum seal bag because it becomes more challenging to keep air and moisture out as you add more fish. Avoid stacking fish fillets on each other and lay them flat instead. Fill the vacuum seal bag evenly without overfilling to keep your fish fresh.