There has been much debate over whether frozen fish is as good as fresh. Current freezing technology freezes the fish at peak freshness so the taste and nutrients are preserved instantly. Of course, there isn’t much difference in taste between fresh and frozen fish most of the time, but sometimes it can taste “frozen.” If you cook the fish the right way, though, it’s hard to tell the difference between fish that was frozen and fish that was just caught.
We’ve all been there – you take a beautiful salmon fillet out of the freezer leave it to thaw, and then when you go to cook it, the texture is mushy and unappealing. As a salmon lover finding ways to get the best texture after thawing has become an important quest of mine. After doing some research, I’ve uncovered the main reasons for mushy thawed salmon and how you can avoid it.
The Science Behind the Mush
To understand why salmon gets mushy when thawed, you need to understand what happens to the cells when it is frozen. The cells contain liquid, and when that liquid freezes it creates ice crystals. The ice crystals damage the cell structure. Once thawed, the liquid from the damaged cells leaks out into the fish, resulting in the mushy texture.
If the salmon has been frozen for a long time, this process gets worse. The longer it’s frozen, the more damage is done to the cells. So for best results, try to use frozen salmon within 4 months.
Thawing Methods Matter
How you thaw the salmon makes a big difference in the final texture. Thawing slowly in the refrigerator allows the ice crystals to melt gradually. The cells aren’t as damaged and therefore less liquid leaks out.
Rapid thawing by leaving salmon on the counter or thawing in warm water causes more damage The ice crystals melt quicker, rupturing more cell walls and releasing more liquid
Ideally, transfer frozen salmon from the freezer to the fridge 12-24 hours before you plan to use it. The gradual thaw prevents excess mushiness.
The Quality Going In Matters
If you catch and properly freeze high-quality salmon, it will have a better texture when you thaw it. Key factors include:
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Frischheit: Salmon that is frozen right after it is caught is better than salmon that has been frozen for a while.
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Processing Method – Fillets processed by hand rather than machines retain more structure.
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Flash Freezing – Ultra fast blast freezing creates smaller ice crystals that do less damage.
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Storage Conditions – Consistent cold temps prevent ice crystals from enlarging over time.
When buying frozen salmon, look for reputable sellers who handle it properly from beginning to end. The better the quality going in, the better the texture coming out.
What About Refreezing Thawed Salmon?
I don’t recommend refreezing thawed salmon. The cells are already damaged from the first freeze, and freezing again will cause even more liquid to be released, creating an even mushier mess.
If you end up thawing more salmon than you need, your best bet is to cook the rest and then freeze it. The texture will hold up much better when you go to reheat it later.
Proper Handling Makes a Difference
How you handle the salmon after it’s thawed can also impact texture. Rough handling causes more cells to rupture and leak liquid. Here are some tips:
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Pat the salmon dry gently with paper towels rather than vigorously rubbing.
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Transport the salmon carefully from the fridge to the cutting board. Don’t flop it around.
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Use a sharp knife to cut fillets into portions so you don’t squash or tear the flesh.
Handle thawed salmon gently like a newborn baby, and you’ll retain more of the tender texture!
Is it Safe to Eat Mushy Salmon?
While the texture might not be ideal, thawed salmon that has gotten a bit mushy is still safe to eat. As long as it has been continuously refrigerated at 40°F or less and you cook it thoroughly to 145°F, there are no safety issues with consuming it. Though it may not have the lovely flaky texture of perfectly thawed salmon, the flavor will remain intact. Slather on some extra sauce or herbs to make up for the diminished texture.
Preventing the Mush
To avoid mushy thawed salmon:
- Thaw slowly in the refrigerator
- Use frozen salmon within 4 months
- Purchase high-quality salmon processed for freezing
- Handle thawed salmon gently
- Don’t refreeze thawed salmon
Let It Marinate
Fish tastes great on its own, but the right marinade can make it taste even better. Most marinades have citrus oils and bases that can easily get rid of any smells or tastes that are still frozen. Plus, fish absorbs marinade quickly—usually within 15 minutes if it is thawed.
Another great overnight hack is to thaw fish fillets in milk. This should be done in the fridge, not on the counter, but the fat in the milk helps get rid of any more “fishy” tastes and gives the flesh a milky sweetness. Just make sure to use either whole or 2% milk.
Put the frozen fillets in a metal or glass baking dish and cover them with milk. For extra flavor, you can add fresh herbs to the milk. Leave them in the fridge for at least eight hours, then remove them from the milk. Dry them off with a paper towel, but don’t wash off the milk. If you bake or fry them, the milk will give them a nice brown color.
As long as your fish is already thawed, a quick 10–20 minute soak in milk will get rid of the fishy taste and give it a fresh one.
Be sure to pour the leftover milk down the drain. Even if you didn’t add herbs or seasonings, it’s not fit to drink or use in other cooking.
Keep It From Getting Mushy
Fish tastes great and has a lot of different textures, but mushy is one texture that fish shouldn’t have. A mushy fish is a sure sign that it was not only once frozen, but thawed out improperly. And it doesn’t matter how good your marinades and seasonings are; mushy fish makes every meal taste bad.
A good way to avoid this is to slowly thaw out the fish overnight in the refrigerator. Don’t thaw it out on the counter, as that will invite bacteria to grow on your meal. Even the tastiest fish isn’t worth getting food poisoning for.
How Long Can Thawed Salmon Stay In The Fridge? ANSWERED
FAQ
Is it normal for frozen salmon to be mushy?
Is mushy salmon ok to eat?
How do you defrost salmon without it getting mushy?
Why is my frozen fish soggy?
Why is my salmon mushy?
The fish skin not only imparts a delicious flavor but also helps the fish to maintain its firm texture. Removing it before cooking may be a reason for your fish becoming mushy. If you don’t like the skin, remove it just before plating up. As you can see, there are multiple reasons why your salmon may be mushy.
What are the side effects of eating Salmon?
For individuals who enjoy fish and do not have a fish allergy, salmon is a high-quality, nutrient-rich food to include in your diet. Unless an individual has a fish allergy, the side effects from eating salmon would primarily be positive for heart and brain health for instance. It is possible that farmed salmon contains higher amounts of contaminants like PCBs compared to wild salmon and that eating it regularly may contribute to an accumulation of toxins. However, very large amounts of contaminated farmed salmon would have to be consumed and many salmon farms are finding sustainable practices that considerably reduce contaminants. The benefits of eating salmon in most cases outweighs the risks. The USDA agrees that eating 4 ounces of wild or farmed salmon twice a week is safe and can give you the nutritional benefits of omega-3 fatty acids for heart and brain health.
Why is mushy fish a result of a fast thaw?
Believe it or not, there is a bit of solid science that explains why mushy fish is the end result of a fast thaw. Cheat Sheet explains that the cells in fish contain liquid, and when that liquid freezes it creates ice crystals.
How long does salmon last after thawing?
If you bought it from a well known source that was flash-frozen immediately after harvest, you will be able to store it in the fridge for 5 days after thawing it out! Alaskan Salmon Company ships salmon that is vacuum-sealed and flash-frozen and if you decide to store it in your freezer it will last up to 3 years!