I don't know about you, but I love smoked salmon!
The problem is that it's not cheap so it's better not to waste it...
So what if we have slices or a whole package left?
Can you freeze smoked salmon in the freezer without it going bad?
Isn't there a risk of damaging its texture or worse, of becoming intoxicated?
Well, know that there is no problem freezing fresh salmon if you respect certain conditions.
It's not me who says it, but my neighborhood fishmonger.
You just need to know how to go about it, and he explained everything to me on the subject. Watch:
Salmon freezes easily whether you buy it sliced or whole.
On the other hand, it must be inspected before putting it in the freezer.
First, start by looking carefully at what is written on the package.
Make sure there is no such thing as "do not freeze " or "thawed product ".
In both cases, you will have understood that you should not put your salmon in the freezer...
Because for once, it would become a nest of bacteria that can poison you.
If you bought the fish from a fishmonger, ask them if the product has ever been frozen.
You never know!
If you buy salmon sous vide, 2 things should be checked.
Check if the expiry date has not passed and that the packaging is well sealed.
Above all, the plastic film must not have holes.
Finally, take a good look at the condition of your piece of fish.
In order to be able to freeze it, it must look moist and its color must be about the same everywhere.
Conversely, if you see it a little gooey with slightly blackened edges, that's not a good sign.
Do not freeze it in these conditions, because it is no longer fresh enough.
Now that you know if a salmon can be frozen, let's see together how to do it.
You have passed your fish from every angle and no problem has been detected?
You can put it in the freezer.
Yes, but not just anyhow.
If your salmon is vacuum-packed, all you have to do is place the tray in the freezer without further precautions.
Just remove the cardboard packaging to make room in the compartment.
Where it gets tough is when you've already started the smoked salmon punnet.
In this specific case, wrap several layers of cling film around the fillet, steak or slices.
Put everything in a freezer bag, removing as much air as possible inside.
Same method for salmon bought from the fishmonger.
All you have to do is lay your fish flat in the freezer.
It can be stored for 4 to 6 months without problem at a temperature of -18°.
Now that your salmon has been thoroughly frozen, let's see how to thaw it safely.
Defrosting salmon sous vide couldn't be easier.
24 hours before tasting, take it out of the freezer.
Pierce the plastic film and put the tray in the fridge.
Above all, do not leave your thawed fish in the open air or in hot water.
I also don't advise you to do this in the microwave.
This is the best way to attract bacteria! I really insist on this point.
Once your salmon is properly thawed, consume it within 3 days maximum.
To thaw slices wrapped in cling film, the method is slightly different.
First remove all the plastic that surrounds it and put the fish in a large bowl and then in the refrigerator.
If they are slices, wait 12 hours to thaw.
If it's a net, wait 24 hours.
On the other hand, do not put your fish near foods that smell strong.
Salmon meat is a real odor sponge!
It would still be a shame to ruin its taste...
Finally, last technique for those in a hurry.
Put the piece of fish, hermetically sealed, to bathe in a large bowl of cold water.
Change the water every 20 min for 1 hour.
Cut the plastic film, it is ready to be cooked.
Whether raw, already cooked, in rillettes, lasagna, marinated, terrine or tartar...
...It is quite possible to freeze smoked salmon preparations, but under certain conditions.
As with the slices or the fillet, the fish must be very freshas well as the other ingredients.
Then, it is also necessary to check that all the food components freeze well.
For example, salmon is often combined with fresh cream or yogurt.
Well, this composition does not mix well with the cold.
Because in their defrosting phase, they release water which makes your preparation more very good.
Same for pasta or tagliatelle with salmon; not terrible in the defrosting phase.
On the other hand, if you have made puff pastry rolls with salmon or appetizer croissants, no problem.
Same for quiches or homemade salmon cakes.
