Before freezing

Before freezing salmon, be sure to rinse it briefly under cold water. Thawed salmon can be re-frozen if it was fresh to begin with and kept thawed no more than two days. Whole salmon can be stored directly on ice. Fillets and steaks should first be placed in waterproof plastic bags or airtight containers and then placed on ice. Be sure to drain the melting ice, replacing it regularly.

Equipment

An accurate thermometer will help you keep your freezer temperature at 0º F or below. Higher temperatures will cause salmon to deteriorate faster. A vast array of freezer containers and materials are readily available at supermarkets and home stores. Whichever you choose should be moisture-proof, airtight, and able to withstand temperatures of 0º F or below. For dry-packed salmon use freezer bags, heavy foil, or laminated freezer wrap.

Headspace matters:

The amount of space between the lid of the container and the food it contains is called headspace. Headspace allows room for food to expand without breaking the container; always leave a small amount when freezing.

Freezing Steps:

1. Rinse salmon under cold water. Cut and repack salmon into portions you will most likely use each time you cook.
2. Wipe container rims. Seal according to manufacturer's instructions, keeping out as much air as possible. If necessary, use freezer tape around the edge of the lid to ensure an airtight seal.
3. Label each container with its contents and date of repacking.
4. Add packages to the freezer in batches to make sure the food freezes quickly and solidly. Leave some space between the packages so that air can circulate around them. Once frozen solid, the packages can be placed closer together.


TIP: Label your bag or container BEFORE packing the salmon.

TIP: Frozen salmon should be stored in a freezer that is not opened frequently so as to prevent temperature fluctuations that could adversely affect the salmon.