Freeze and thaw salmon: what you should consider

Freeze salmon - you should be aware of that

If you bought a large quantity of salmon, it makes sense to freeze it. However, there are a few things to keep in mind.

If you buy salmon to freeze it, it should be as fresh as possible because salmon should only be frozen once. In the case of salmon from the supermarket or from many fishmongers, however, the fish is thawed for sale again after it has been transported frozen.
In order to avoid this problem, you should ask the seller exactly whether the fish has been frozen before. Alternatively, frozen salmon is also useful, which you can also transport in this state.
To ensure that you always have exactly the portion you want to thaw, you should portion the salmon appropriately before freezing.
A special case is smoked salmon. This is already welded in and thus made durable and by the smoking process. You can safely freeze it as long as the packaging has not yet been opened. If so, you should process the fish quickly. Frozen smoked salmon is less suitable for raw consumption due to the changed surface, but you can still use it in hot dishes without any problems.

You should carefully defrost frozen salmon so that it remains edible.

Thawing in the refrigerator is particularly suitable for larger quantities of frozen salmon. To do this, place the fish in the freezer in the refrigerator about 12 hours before cooking. Before that, take it out of the packaging and put it in a bowl. It should be placed in the refrigerator at a certain distance from other foods so that the taste does not pass. After taking the salmon out of the fridge, you should process it immediately.
You can also defrost salmon in the microwave. To do this, take it out of the freezer and remove the packaging. Place the fish from above and below, covered with kitchen paper, on a plate so that the thinnest part of the fish is in the middle. It takes 4-5 minutes per 450g of fish in the microwave. It works best with the defrost function. After that, let the fish thaw a little in the kitchen before you prepare the salmon.
Another option is to thaw the salmon in the sink. This takes about 30 minutes for 500g of fish. Place the fish in a waterproof bag to prevent the bacteria from multiplying. The salmon in the sink must be completely covered with cold water, which you should replace every half an hour. Here, too, you should prepare the fish directly.

In the next article we will show you how to smoke cold salmon.