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Storing your food properly is just as vital as finding the freshest and highest quality seafood to enjoy. Improper storage can lead to loss of quality in flavor, texture, and in worst case scenarios can lead to contamination, which can result in food poisoning. Believe it or not, but many people improperly store their seafood, and when you are reaching for the highest quality dish, you require the freshest, highest quality ingredients. Salmon for this is no exception, and its features can be ruined quickly if the proper storage protocols are not followed.
Much seafood that is sold on the market is offered in a frozen state, so it is important to know how to keep it frozen properly. The first thing that you must keep in mind is whether your freezer is keeping your products at a low enough temperature. A residential freezer must be able to run at least as cold as 0 degrees Fahrenheit/ -17 degrees Celsius.
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At any higher temperature the salmon will start to soften due to a buildup of ice crystals within the meat, thus ruining the texture. If your freezer is not getting that low of a temperature then you should check if there is a temperature setting control panel, and try adjusting it. If that is not available or it does not fix the temperature issue, then you should have your freezer serviced. The most important point that should be considered when storing or freezing salmon is how it is packaged. Any fish that is stored in the freezer must be either tightly wrapped or stored in sealed plastic containers. If you do not properly seal or wrap the fish in the freezer then you will begin forming freezer burn on the fish.
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Once you are ready to prepare the salmon you will need to start thawing the fish. Some people like to thaw their seafood on a countertop or in a sink; we highly suggest that you avoid this method. Thawing outside a cold environment poses a potential health risk.
The first part thaws on the fish is the outside, and then thaws through within. While the middle of the fillet may still be frozen the outside may begin to get warm enough for bacterial growth and toxic contamination. Another risk is when the fish is sealed in a vacuum pack. With a vacuum pack you begin experiencing a low oxygen environment, and mixed with the possibility of high temperatures and solar exposure you end up having the perfect environment for a deadly botulism infection. To avoid any of these risks of contamination we suggest that you thaw all seafood, including salmon in your fridge.
When the salmon is thawed it should be held in the refrigerator until you are ready to prepare it. Just as in the freezer it should be properly stored in order to avoid losing quality, or contamination. Just as in the freezer your fish should be properly wrapped or sealed in order to contain the quality of the fish, and to seal it from anything that can mix into the flavor of the fish.
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It is very important to remember that fresh fish will only last a few days once it has been thawed. If fish has been left in the fridge for a few days then make sure it is still good to be consumed. The biggest warnings of spoiled fish will be strong smell, and slime buildup on the outside. If you feel that your fish has spoiled then throw away immediately. Always use your gut instinct as to any of the warning signs of spoiled fish. If you keep with these methods of how to store salmon and keeping salmon fresh, then you should always have the best salmon for your dining needs. These storage methods can be used and applied to any seafood that you will be using.
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