Quick Answer
It is generally safe to refreeze salmon up to 2 times after it has been thawed from its fresh state. However, the quality of the salmon declines with each refreeze. Refreezing also increases the risk of freezer burn and the growth of harmful bacteria. For best quality, it is recommended to use thawed salmon within 1-2 days and avoid refreezing it if possible.
Can You Refreeze Salmon?
Yes, it is possible to safely refreeze previously frozen salmon, though you may notice some loss of quality in terms of texture and moisture content. Here are some key points on refreezing salmon:
- Salmon that has been properly thawed in the refrigerator can be safely refrozen once.
- Salmon that has been thawed at room temperature or in cold water should not be refrozen.
- Previously frozen salmon can be refrozen again after cooking. This helps kill any bacteria that may have grown during thawing.
- Refreezing will cause some degradation in texture as ice crystals reform. The salmon may become mushier and drier.
- Refreeze salmon in an airtight freezer bag or container to prevent freezer burn.
- Use refrozen salmon within 2-3 months for best quality.
So in summary, while it is possible to safely refreeze salmon, it is best to avoid refreezing it more than once whenever possible. Use thawed salmon within a couple days to enjoy its best texture and flavor.
What Happens When You Refreeze Salmon?
Refreezing salmon causes changes in the taste, texture, and moisture content:
- Texture – Ice crystals can damage the cell structure of the salmon. This causes the flesh to become increasingly mushy and mealy with each refreeze.
- Moisture loss – Thawing and refreezing results in some moisture loss as fluids leak from the salmon. This can make the flesh dry and flaky.
- Flavor – With increased freezer burn and oxidation, the salmon’s flavor and aroma become duller with each refreeze.
- Discoloration – Oxidation can also cause color changes, with the fish flesh turning more greyish.
While these changes do not make the refrozen salmon unsafe, it does negatively impact the eating quality.
How Many Times Can You Refreeze Salmon?
Salmon can be safely refrozen 1-2 times after the initial freezing, though the quality declines with each refreeze.
Here is how many times experts recommend refreezing salmon:
- 1 refreeze – Refreezing once after the first thaw is generally safe if done properly. This is the best option to retain decent texture and flavor.
- 2 refreezes – Salmon can be refrozen again after cooking. However, the quality is likely to be noticeably lower.
- Avoid 3+ refreezes – Refreezing salmon more than 2 times is not recommended. The salmon will become extremely dry and mushy with little flavor.
To maximize quality, use refrozen salmon within 2-3 months and keep it frozen consistently at 0°F (-18°C) or below.
Does Cooked Salmon Last Longer When Refrozen?
Yes, cooked salmon that is refrozen will generally keep longer than uncooked refrozen salmon.
Cooking the salmon before refreezing offers these advantages:
- Cooking kills any bacteria that may have grown during the thaw period.
- It slows down the enzymatic and chemical changes that affect quality.
- The altered protein structure is less vulnerable to damage from ice crystals.
Cooked salmon can be stored in the freezer for 2-6 months with minimal deterioration. Raw salmon may last only 1-2 months when refrozen due to texture and moisture changes.
So if you want to extend the shelf life of thawed salmon, cook it fully before refreezing. Dishes like salmon cakes, salmon patties, and salmon pie freeze especially well.
Is it Safe to Refreeze Thawed Salmon?
Refreezing thawed salmon is safe provided that proper thawing and handling procedures are followed. Here are some guidelines for safely refreezing salmon:
- Only refreeze salmon that has been kept cold (40°F or below) during the thawing process, such as thawing in the refrigerator overnight. Do not refreeze salmon left out at room temperature.
- Refreeze the salmon while it is still cold, within 1-2 days of thawing.
- Make sure the salmon has not been contaminated after thawing by contact with raw foods, dirty surfaces, etc.
- If unsure about the salmon’s safety, it is best to cook it fully before refreezing.
- Portion the salmon into airtight freezer bags or containers before refreezing to prevent freezer burn.
- Use refrozen salmon within 2 months for raw salmon or 4-6 months for cooked salmon for best quality and food safety.
As long as these guidelines are followed, it is safe to refreeze thawed salmon up to 1-2 times. However, refreezing does negatively impact the eating quality and flavor. For best results, try to use thawed salmon right away instead of refreezing whenever possible.
Should You Rinse Salmon Before Refreezing?
It is not necessary to rinse salmon before refreezing. In fact, rinsing may increase the risk of cross-contamination.
Salmon is frozen when very fresh, so there is no inherent odor or residue to rinse off. Rinsing with water can introduce bacteria onto the surface.
The proper way to refreeze salmon is:
- Pat dry with clean paper towels – this removes any weeping moisture without adding water.
- Wrap tightly in plastic wrap or place in airtight bags removing air – this protects against freezer burn.
- Refreeze quickly at 0°F or below – this prevents ice crystals from damaging the texture.
As long as you move the thawed salmon back to the freezer promptly, rinsing is not required. The key is limiting bacterial growth and preventing freezer burn during refreezing.
Is Frozen Salmon Safe to Eat Without Cooking?
No, it is not safe to eat frozen salmon raw without cooking it first. Freezing helps stop bacteria from growing, but does not kill all bacteria already present.
Salmon, especially wild-caught salmon, has a natural risk of carrying parasites and pathogens that can cause foodborne illness if the fish is consumed raw or undercooked.
These tips can help reduce your risk when preparing frozen salmon:
- Thaw frozen salmon safely in the refrigerator, not at room temperature.
- Completely thaw salmon before cooking or refreezing.
- Cook thawed salmon to an internal temperature of at least 145°F to kill any bacteria present.
- Avoid cross-contamination by properly cleaning surfaces and utensils after handling raw salmon.
Freezing makes salmon safe from further bacterial growth. However, cooking is still required to kill existing pathogens and parasites before eating for food safety. Consuming raw frozen salmon puts you at risk of food poisoning.
Conclusion
In most cases, salmon can be safely refrozen 1-2 times after the initial freeze. Refreezing does lower the eating quality, but frozen salmon stays safe for consumption if properly thawed and handled.
For best flavor and texture, only refreeze salmon once and use within 2 months. Cook salmon before a second refreeze to extend the shelf life. Avoid refreezing more than twice, as the salmon will become extremely dry and mushy.
While refreezing thawed salmon is generally safe, remember to always cook frozen salmon thoroughly and practice good food safety habits for optimal health.