Knowing how long salmon stays fresh and safe to eat when frozen is important for both food safety and quality. Salmon is a highly perishable fish, but with proper freezing and storage techniques, its shelf life can be extended significantly. This allows you to buy salmon in bulk when it’s in season or on sale and enjoy it for months after purchase.
In this article, we will discuss how long salmon lasts in the freezer, guidelines for freezing salmon correctly, signs of spoiled frozen salmon, and tips for thawing it safely. With the right approach, frozen salmon can stay safe to eat and retain good quality for up to 9-12 months in the freezer.
How long does frozen salmon last?
Salmon that has been continuously frozen at 0°F will keep safe for consumption for 9-12 months. The following table provides more details on how long different types of frozen salmon will last beyond the 1-3 month period when fresh:
| Type of Salmon | Freezer Storage Life |
|---|---|
| Fresh salmon fillets | 6-8 months |
| Previously frozen salmon fillets | 3-4 months |
| Salmon steaks | 4-6 months |
| Whole salmon | 2-3 months |
As you can see, the freezing period can vary a bit depending on the form of the salmon. Fillets that have never been frozen before tend to last the longest.
Salmon that is kept in the freezer for longer than these recommended time periods will still be safe to eat, but the quality will progressively diminish over time. The texture becomes mushier, flavor less vibrant, and color fade.
Does freezing salmon kill parasites?
Freezing salmon to the proper temperature will kill any parasites present in the fish. Salmon, especially wild-caught from the Pacific Northwest, may contain parasitic worms.
The FDA recommends freezing salmon at -4°F (-20°C) or below for 7 days to kill parasites. Most parasites cannot survive those freezing temperatures for that duration.
Home freezers are usually set to 0°F (-18°C) or below, cold enough to make salmon safe to eat raw or undercooked after proper freezing.
Guidelines for freezing salmon correctly
To get the longest freezer life and best quality out of salmon, you need to store it correctly. Here are some guidelines for freezing salmon:
– Freeze salmon as soon as possible after catching or purchasing. The quicker it is frozen, the better it retains its freshness and texture.
– Make sure salmon is very fresh before freezing. Freeze salmon within 2 days of catching or buying it.
– Clean salmon thoroughly and pat dry before freezing. Remove scales, guts, and bloodlines. Moisture damages quality.
– Portion salmon into usable sizes if freezing a large fillet or side. Freeze in a single layer with pieces not touching.
– Use freezer wraps, bags, or airtight containers. Make sure no air remains inside. Avoid freezer burn.
– Label packages with name of fish and date. Store similar cuts together for easy identification.
– Freeze at 0°F or below. Temperature should remain consistent. Don’t allow fluctuations.
– Avoid overfilling freezer. Cold air must circulate freely to keep proper temperature.
Following these preparation steps before freezing will help salmon stay high quality for maximum time in the freezer.
Can you refreeze salmon after thawing?
Salmon that has been thawed from frozen can be safely refrozen as long as it was thawed properly. The FDA recommends thawing frozen fish in the refrigerator rather than at room temperature.
Refreezing salmon that has been left out at room temperature for more than 2 hours is not recommended, as bacteria may start multiplying.
For best quality, it is advisable to cook thawed salmon rather than refreezing. But if you need to refreeze thawed salmon, make sure it has been continuously refrigerated and was thawed for no more than a day or two before going back into the freezer. Portion the fish before refreezing.
Signs salmon has gone bad in the freezer
While frozen salmon can stay safe for many months in the freezer, over time it can deteriorate in quality and become inedible. Here are some signs that previously-frozen salmon has gone bad and needs to be discarded:
– Unpleasant odors – rotten, sour, or ammonia smells when still frozen indicates spoilage
– Sliminess – development of slick surfaces and mucus-like texture
– Discoloration – flesh changes from pink/orange to yellowish or brown
– Freezer burn – dry, dull sections of fish; usually on edges if exposed to air
– Dry, shriveled flesh – indicates excessive moisture loss
– Soft, mushy flesh – when thawed, salmon should still be firm
– Mold or ice crystals – on salmon or package is a bad sign
– Past recommended storage times – 9-12 months is the limit
– Never frozen before being purchased – higher risk of spoilage
Always inspect and smell frozen salmon carefully before thawing and cooking. Discard any salmon with definite signs of spoilage. When in doubt, remember the old saying “When in doubt, throw it out.”
How to thaw frozen salmon safely
Thawing salmon properly helps prevent foodborne illnesses. Here are some recommended ways to safely thaw frozen fish like salmon:
– In the refrigerator – Place frozen salmon in a rimmed dish or tray to catch drips. Thaw overnight in the fridge or 24-36 hours for a large fillet.
– In cold water – Place vacuum-sealed or wrapped salmon in a large bowl of cold tap water, changing water every 30 minutes. About 1 hour per 1 lb salmon.
– As part of cooking – Bake, broil, or poach frozen salmon right before eating. Add 50% more cooking time. Internal temp should reach 145°F.
– In the microwave – Use the “defrost” setting in short intervals until thawed, around 6 minutes per lb. Cook immediately after thawing.
Do not thaw salmon at room temperature or in hot water. This allows bacteria to grow rapidly. Salmon should be cooked immediately after thawing, within 1-2 days. Refrigerate if thawing takes longer.
For added safety, marinate salmon in the fridge after thawing, rather than on the counter. Do not refreeze thawed salmon; it should be cooked before any new freezing. Follow these simple rules for foolproof thawing.
Tips for cooking previously frozen salmon
Cooking thawed salmon properly is just as important for safety. Here are some tips:
– Inspect flesh carefully after thawing – cook only salmon that looks and smells fresh
– Cook to an internal temperature of at least 145°F, until opaque and flakes easily with a fork
– Preheat broiler, grill, oven, or pan before cooking – frozen fish needs higher cooking temp
– Adjust seasoning if necessary – freezing can diminish flavor, so season cooked salmon generously
– Avoid overcooking – salmon dries out easily after freezing so cook just until done
– Discard any leftovers after 3-4 days in refrigerator – do not refreeze
With the right techniques, previously frozen salmon can taste remarkably fresh and flavorful. Frozen salmon is an economical option for seafood lovers who want to make dishes like salmon patties, salmon cakes, poached salmon, and baked salmon year-round.
Conclusion
Salmon that is continuously frozen at 0°F can remain safe and good quality for consumption for up to 9-12 months past its fresh date. To freeze salmon successfully for long-term storage, freshness is key, as is fast freezing, airtight packaging, and consistent freezer temperatures.
Signs that frozen salmon has spoiled include foul odors, sliminess, discoloration, freezer burn, or mushy flesh. Thaw frozen salmon safely in the fridge, cold water, or microwave using the defrost setting. Cook thawed salmon immediately to an internal temperature of 145°F.
With proper freezing and thawing techniques, salmon can stay fresh tasting well beyond its season. Freezing is a great way to enjoy delicious salmon all year long.