Quick answer
Yes, salmon is still good and safe to eat if frozen properly. Freezing stops bacteria growth that causes salmon to spoil. Frozen salmon remains fresh and retains its nutrients, texture, flavor when thawed and cooked correctly. Raw salmon lasts 2-3 months in a freezer, cooked salmon 1-2 months.
How long does frozen salmon last?
Frozen salmon lasts for 2 to 3 months in the freezer before the quality starts to diminish. The freezer time shown is for best quality only – salmon frozen continuously at 0°F will keep safe indefinitely.
After thawing in the refrigerator, use salmon within 1 to 2 days for best quality.
Here are more specific timelines for frozen salmon:
Raw salmon
| Freezer Storage Time | Freezer Temperature |
|---|---|
| 2 to 3 months | 0°F or below |
Cooked salmon
| Freezer Storage Time | Freezer Temperature |
|---|---|
| 1 to 2 months | 0°F or below |
So in summary, raw salmon stays fresh longer in the freezer than cooked salmon. Cooked salmon tends to lose moisture during freezing and reheating, so the quality deteriorates faster.
Does freezing salmon change the taste?
Freezing salmon does not significantly change the taste if it has been frozen properly and for less than 2-3 months. Frozen salmon may lose some moisture over time, which can slightly concentrate flavors when thawed.
Any textural changes to the salmon after freezing will be more noticeable than flavor changes. As ice crystals form during freezing, the flesh can become softer and more porous. This affects the flaky texture of raw salmon once thawed.
With good freezing methods, any flavor or texture changes will be minor. Many people find frozen salmon nearly indistinguishable from fresh.
Here are some tips to minimize texture and flavor changes when freezing salmon:
– Use high quality, fresh salmon before freezing
– Freeze salmon quickly at 0°F or below
– Protect salmon from freezer burn by using airtight packaging
– Limit freezing time to under 2-3 months
– Thaw slowly in the refrigerator
Can you freeze smoked salmon?
Yes, smoked salmon can be frozen successfully to extend its shelf life. Smoked salmon that has been vacuum sealed and properly frozen at 0°F can last 2-3 months in the freezer.
Smoked salmon is less prone to texture changes during freezing than raw salmon. The smoking process coagulates the proteins, which helps stabilize the structure of the flesh.
But freezer burn can still be an issue with frozen smoked salmon if not packaged airtight. Use a freezer bag or plastic wrap, pressing out all air before sealing.
For best quality, use frozen smoked salmon within 1 month. After thawing in the fridge, consume within 3-4 days.
Smoked salmon, even when frozen, does not last as long as raw salmon. Smoking cooks the fish, which causes it to spoil faster. So follow the shorter storage times for smoked salmon.
Can you refreeze thawed salmon?
It is not recommended to refreeze thawed salmon. Refreezing fish greatly affects the quality and increases risk of bacterial growth.
Thawed salmon should be cooked or eaten within:
Raw salmon:
– 1 to 2 days in the fridge
Smoked salmon:
– 3 to 4 days in the fridge
If you are not going to use thawed salmon within these times, it is safer to cook the salmon then refreeze it. Fully cooked salmon can be refrozen and stored for up to 1-2 months.
The texture and moisture content will diminish with each thaw-refreeze cycle. For best quality, avoid refreezing any thawed fish.
What happens when salmon goes bad in the freezer?
Salmon that has gone bad in the freezer will have an unpleasant, fishy odor and deteriorated texture. The flesh may be mushy, slimy or dried out if freezer burn has occurred. Discolored areas may also develop.
The high water and protein content of salmon makes it prone to quality issues after prolonged frozen storage. Here are the common problems that indicate spoiled frozen salmon:
Odor
Frozen salmon will develop a rancid, fishy or ammonia-like smell. This occurs from oxidation and bacterial growth.
Color changes
The flesh may turn grayish, yellowish or brownish. This is due to oxidation and freeze denaturation of proteins.
Dry, spongy texture
Moisture migration and freezer burn causes the salmon flesh to become porous and dehydrated.
Sliminess
Bacteria breaking down the salmon produces slippery mucus and ooze.
Any odd colors, textures or smells mean the frozen salmon has spoiled and needs to be discarded. For safety, it is important to not taste fish that looks or smells questionable.
How to freeze salmon for freshness
Follow these tips for freezing salmon correctly to retain the fresh quality:
– Use very fresh, sushi-grade salmon. Freeze salmon at peak freshness.
– Freeze salmon rapidly at 0°F or below. Use a blast freezer or flash freezer for fast freezing.
– Portion salmon into airtight freezer bags or containers. Remove air before sealing.
– Prevent freezer burn by protecting the salmon fully with packaging. Use extra sealable plastic bags.
– Label bags with salmon type, quantity, date. Organize similar bags together.
– Store salmon evenly flat in one layer. Avoid over-stacking.
– Keep track of freezer times. Use within 2-3 months for raw, 1-2 months for cooked.
Ideal freezer conditions, proper packaging and tracking freezing durations will help salmon stay fresh, tasty and safe when frozen.
How to thaw frozen salmon
It is best to thaw frozen salmon gradually in the refrigerator. Place the frozen salmon in a tray or dish to catch any drips as it thaws.
Here are guidelines for thawing times:
Salmon fillet or steak:
– 1 inch thickness – thaw 18-24 hours
– 2 inches thick – thaw 36-48 hours
Whole salmon:
– 4 lbs – thaw 24 hours
– 8 lbs – thaw 48 hours
Once thawed, use raw salmon within 1-2 days and smoked salmon within 3-4 days. Cooked, thawed salmon should be eaten within 3-4 days.
For faster thawing, place salmon sealed bag in cold water, changing water every 30 mins. A 1 lb fillet thaws in 1-2 hours this way. Cook salmon immediately after cold water thawing.
Avoid thawing salmon at room temperature or hot water temperatures. This allows bacteria to multiply to unsafe levels.
Microwave defrosting is not recommended. It partly cooks salmon unevenly, affecting texture and increasing spoilage.
How to know if frozen salmon has gone bad
It can be difficult to tell if frozen salmon has spoiled, compared to fresh fish.
Here are some signs that indicate frozen salmon has gone bad:
Odor
Thawed salmon gives off an unpleasant, fishy smell, if not rancid. Good salmon should have a mild, fresh scent.
Color
The flesh looks an odd gray, brown or yellow hue. Properly frozen salmon thaws into a bright pink to orange flesh color.
Texture
The meat feels overly soft, mushy or stringy. Healthy salmon meat should be firm and tender when thawed.
Dryness
If the salmon flesh looks shriveled up or dried out, freezer burn has occurred causing spoilage.
Liquid
Excess liquid in the packaging or thawing drips signal the salmon has deteriorated. Properly frozen salmon has less ooze.
Ice crystals
Large ice crystals inside the fish mean it partially thawed and refroze, accelerating cell damage.
For safety, it is best to discard frozen salmon if any signs of spoilage. Do not taste questionable salmon.
Conclusion
Frozen salmon still remains a high quality, healthy protein source if properly stored at 0°F for under 3 months. Appropriate freezing and thawing methods help retain the fresh texture, flavor, and nutrients of salmon. Check for unpleasant odors, color changes and poor texture to determine if previously frozen salmon has gone bad after thawing. Follow the recommended freezer guidelines and packaging techniques to keep frozen salmon in optimal, safe eating condition.