Salmon handling tips

Posted: Sunday, August 22, 2004


Do not allow frozen seafood to thaw until you are ready to use it. Refreezing seafood will severely alter its quality. Wrap seafood in moisture-proof paper or enclose in an airtight container. Do not store seafood wrapped only in waxed paper or plastic wrap.

Frozen Alaska cod, halibut, Alaska pollock and rockfish may be stored up to six months in a home freezer at zero degrees or lower. For best quality, frozen Alaska sablefish and salmon may be stored up to 4 months in a home freezer at zero degrees or lower.


It's best to thaw seafood overnight in the refrigerator. Place the wrapped package on a plate or shallow pan to catch any liquid that drips out. Allow 8-10 hours (extremely large cuts may take a bit longer).

Do not try to speed up the process of thawing seafood. Never allow seafood to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.

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