A lot of people ask us if they can freeze smoked salmon. The answer is yes, but only sometimes. It depends on the smoked salmon, really. Ok, so perhaps the answer isn’t so simple after all. But if you follow this guidance, you’ll know for sure whether smoked salmon is suitable for freezing.
It’s always handy to have smoked salmon in the freezer. Smaller packs defrost quickly, which is great if you have guests over or suddenly want smoked salmon.
Salmon is one of the most popular fish for home cooks. Its rich, fatty texture makes it tasty when baked, grilled, or pan-seared. Many people buy salmon in bulk when it’s on sale or in season and freeze portions for later use. But does freezing salmon ruin the texture and flavor?
The answer is freezing can compromise salmon quality if not done properly But following best practices for freezing salmon can help maintain its taste and texture for months Here is a complete guide to freezing salmon without ruining it,
How Does Freezing Affect Salmon?
Freezing salmon slows down the activity of bacteria and enzymes. This prevents spoilage, allowing the salmon to be stored for extended periods. However, freezing can damage the cell structure of the salmon, leading to texture and flavor changes.
Key things that happen when freezing salmon:
- Ice crystals form, rupturing cell walls
- Fats oxidize, causing rancidity
- Proteins denature, making flesh mushy
- Moisture migrates, leading to freezer burn
So while freezing preserves salmon safety wise, it can degrade quality if not done carefully.
Tips to Freeze Salmon Without Ruining It
Follow these best practices when freezing salmon to prevent damage:
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Freeze salmon as soon as possible after catching or purchasing. The fresher it is, the better it freezes.
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Bleed, gut, and clean the salmon before freezing. Bacteria in guts and blood causes faster deterioration.
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Portion salmon into airtight freezer bags or containers. Remove air to prevent freezer burn.
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Glaze the salmon with ice water to protect from oxidation and dehydration.
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Freeze at 0°F or below. Colder temperatures slow quality breakdown. Use the coldest part of your freezer.
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Avoid refreezing previously frozen salmon. The texture will become mushy.
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Label bags with type of salmon and date. Track shelf life.
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Use within 3 months for best flavor, texture, and nutrition retention.
How to Thaw Frozen Salmon
Thawing is also key for maintaining quality. Improper thawing leads to even more cell damage. Here are some thawing tips:
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Thaw in the refrigerator overnight. This keeps bacteria in check.
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Submerge sealed bag in cold water. Change water every 30 mins to thaw gently.
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Cook from frozen in stews, soups, and chowders. The liquid helps evenly thaw.
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Microwave only if cooking immediately after. This can make texture mushy.
Avoid leaving salmon to thaw at room temperature. Bacteria multiply quickly above 40°F.
Signs Your Frozen Salmon Has Gone Bad
Check your frozen salmon for these signs of spoilage before cooking:
- Unpleasant “fishy” or ammonia smell
- Discoloration and darkening of flesh
- Dehydrated, white areas of freezer burn
- Slimy texture and mushiness
- Dull, faded appearance
If you notice any of these, it’s best to discard the salmon. Do not taste or eat spoiled salmon.
Frequently Asked Questions
How long can frozen salmon last in the freezer?
Properly frozen and stored at 0°F, salmon can last for 3-6 months before noticeable quality decline. The oilier the salmon, the shorter the shelf life. Lean fish like tilapia can go up to 12 months.
Can you freeze smoked salmon?
Smoked salmon can be frozen but does not keep as long as raw salmon. The smoked flavor will fade over time. For best results, eat smoked salmon within 1 month. Vacuum seal portions.
Is it safe to refreeze thawed salmon?
Refreezing thawed salmon is not recommended. The texture will degrade into an unappealing mush. Only refreeze salmon if it has been kept chilled below 40°F the entire time after thawing.
Can you freeze canned salmon?
It is not necessary to freeze canned salmon. The canning process makes it shelf-stable. But you can freeze opened canned salmon within 2 months for quality purposes. Drain liquid first.
Can you freeze raw salmon for sashimi?
Freezing raw salmon to use later for sushi or sashimi is risky due to parasite concerns. The extreme cold of freezing may not kill parasites that can cause illness when the salmon is eaten raw.
The Bottom Line
Freezing salmon can ruin the texture and flavor, but following proper handling, freezing, storage, and thawing techniques can help maintain quality. Portion the freshest salmon possible, freeze at 0°F immediately, and use vacuum sealing. Thaw in the refrigerator or cold water only. With careful freezing, you can enjoy delicious salmon even months after purchasing.
How Fresh Is Your Smoked Salmon?
Unlike fine wine or cheese, salmon doesn’t age well. Fish that is as close to being caught as possible is always better, in terms of taste, texture, and even safety. Smoked salmon usually stays good for two weeks, but that doesn’t mean it will taste the same on day 14 as it did on day 1. The freshness will start to go down as soon as it’s sliced; the cooler the temperature where you store your fish, the slower it will go down.
By stopping the natural breakdown process, freezing keeps food fresh. This means that salmon that was sliced the day after it was frozen and then defrosted and eaten three months later will taste fresher than salmon that was eaten 14 days after it was sliced. This means that if you want to freeze smoked salmon, you should do it the day you buy it. Your smoked salmon will not be as fresh if you wait until the last minute before the “use-by” date.
A lot of the time, smoked salmon from the store has been in the warehouse for at least a week before it hits the shelves. On the other hand, if you order from Forman Forman’s Smoked Salmon Convenience Pack is actually designed with freezing in mind. Just put the five small packs in the freezer until you need them, and then defrost them when you do. They defrost in just 15 minutes, and as though they’ve just been sliced in the smokehouse. Delicious!.
How Has Your Been Salmon Cured?
Before the fish are hung in the kilns to smoke, they need to be thoroughly cured. Using the London Cure method, salmon fillets are covered in rock salt to remove as much water as possible from the fish. This can take up to 24 hours. Once the fish was frozen, the extra water inside would turn into ice crystals, which would change the texture of the salmon in a bad way. As there is no moisture left after the London Cure, the smoked salmon freezes beautifully.
A common way to cure the salmon is the brining method. This involves leaving the salmon in saltwater, which usually also includes a mix of sugar, vinegar or flavourings. However, brining fish keeps the moisture in it so that it doesn’t dry out during the smoking process, which is the opposite of dry-curing. As you might guess, this is much better for business because the final product is sold by weight. Losing 10% of the fish’s weight is the same as losing 10% of the profit! Unfortunately, the end result is nothing like the traditional London cure smoked salmon. The texture will often be slimy and, after freezing, even ‘mushy’. Yuck!.
In general, you can follow this simple rule: you can freeze salmon that has been dry-cured. But if it’s been brined (like most supermarket smoked salmon), don’t!.