Would you freeze raw salmon?

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Forum -> Yom Tov / Holidays -> Shavuos

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amother

Fri, Jun 03 2022, 8:01 am

After thinking back and forth what to do with my baked salmon for monday lunch, someone told me to freeze the salmon and bake it fresh on day.
Have you ever tried it? will texture be ok

amother

Banana

Fri, Jun 03 2022, 8:15 am

I always freeze my salmon when I buy. It comes.out wonderfully. Just make sure thaw it before cooking.

singleagain

Fri, Jun 03 2022, 8:22 am

We buy huge family packs. Then my dad puts two or three pieces on a plate in a baggie and freezes it. We thaw before dressing it them cook and is so good. Just make sure you don't overcook it.

ddmom

Fri, Jun 03 2022, 8:23 am

I freeze salmon all the time. Totally fine.

amother

Fri, Jun 03 2022, 8:29 am

thank you so much!! Phew. now I can relax,

Blessing1

Fri, Jun 03 2022, 9:00 am

I freeze raw salmon. I pat it dry after it's completely thawed.

stillnewlywed

Fri, Jun 03 2022, 10:20 am

I always buy family packs, split into bags and freeze
Defrost in the sink in the morning

jflower

Fri, Jun 03 2022, 10:45 am

Am I the only one who cooks the salmon while it's still frozen? If I broil it, I spritz on extra virgin olive oil and spices, then leave it in the oven for an extra 5 minutes. Comes out delicious.

I also make sweet and sour salmon with frozen fish. It sits in the marinade and I can't tell a difference whether I've made it from frozen versus fresh fish.

PinkFridge

Fri, Jun 03 2022, 11:10 am

Sure.
But, unlike raw poultry and meat, if it thaws you can't refreeze, even if it's still cold.

Ema of 5

Fri, Jun 03 2022, 12:10 pm

PinkFridge wrote:

Sure.
But, unlike raw poultry and meat, if it thaws you can't refreeze, even if it's still cold.

I refreeze if I take too much out of the freezer. I thought you’re NOT supposed to refreeze raw meat or poultry? (Even though I do)

PinkFridge

Fri, Jun 03 2022, 12:45 pm

Ema of 4 wrote:

I refreeze if I take too much out of the freezer. I thought you’re NOT supposed to refreeze raw meat or poultry? (Even though I do)

If it's still cold to the touch and I think firm. Don't remember exactly but I heard this b'feirush from the USDA. (Yeah, you can call them. Your tax dollars at work.)

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