Quality of frozen salmon (fish in general)
I've bought two different sets of frozen salmon with the same result. On thawing the salmon is bland and off color (more gray than pink).
After cooking, the taste is OK, but the presentation and texture is totally off.
I've tried to defrost this fish in the fridge and submerged in milk with the same result. My guess is these two brands are no good.
So, my question is: does quality salmon exist frozen, with the 'same' texture and color as fresh salmon?
Best Answer
Some species of salmon are better or worse at freezing. Pacific Sockeye freezes very well and is your best bet if you're buying frozen. It's also the most expensive. Pink salmon doesn't freeze well at all (but is delicious if you can get it fresh!). Others like Chum are somewhere in the middle.
Most "cheap" salmon that you get in North American supermarkets is farmed Atlantic salmon. It holds up well to freezing, but is generally pretty gray and bland to begin with. Avoid it.
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Is frozen salmon any good?
Is frozen salmon just as healthy as fresh? Many people avoid frozen fish as they worry it isn't as nutritious as fresh fish \u2013 however, the truth is that frozen fish has the same nutritional value as fresh fish. None of the nutrients are lost when fish is frozen.How can you tell the quality of frozen fish?
Quality checklistProperly frozen seafood will retain much of its colour. Bruising can cause black discolouration. Dehydration can result in freezer burn\u2014bleached spots, papery or cottony edges and a dry texture. Oxidation causes the flesh to turn yellow and then brown.How do you know the quality of salmon?
A whole salmon should have plump, clear, shiny eyes. The skin should be shiny and moist, and if filleted, the meat should be plump without wrinkles and look firm. If the eyes are dried out and the flesh looks cracked, mushy, or dried,,,, move on. If it looks good, before they wrap it up in paper, ask to smell it.Does freezing salmon affect quality?
As far as the freshness of the fish goes, freezing does nothing for you. It doesn't kill bacteria, just temporarily stops it's growth, so freezing inferior fish does not make it "safe".How to Tell if a Piece of Frozen Fish is Good Quality
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Answer 2
Most salmon (and tuna) used in sushi has been previously frozen. So YES, frozen salmon of high quality exists. The problem is that the freezing process (if you want to maintain quality) is complicated. If done incorrectly you wind up with spongy watery tasteless salmon.
So: Buy it frozen from people who really know how to freeze correctly, those who intend the fish to be good enough for sushi. eg: http://www.stormseafood.com/ or http://www.catalinaop.com/Salmon_Sake_s/114.htm If you find it in a store it should be in it's own deep-freeze cooler, and you should bring a cooler to the store with you. Any changes in temperature and you wind up with spongy fish.
Thaw it yourself using correct thawing methods. this will ensure freshness, texture (if frozen correctly), and safety.
Thawing should be done in ice water for a quick thaw or 24 hours in fridge for a slow thaw.
My local grocer carries little bricks of salmon from storm seafood, and following the advice above, I can bring it home and eat it raw. Great texture and flavor.
Answer 3
With frozen salmon (or any frozen fish), a lower price indicates lower quality. You might be able to find a suitable vendor with enough experimentation.
But frozen fish will never be as good as fresh, and the texture is the first thing to go.
You might have better luck using the frozen salmon as an ingredient in the dish (such as in an alfredo sauce), rather than the start ingredient.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Kindel Media, Rajesh TP, Pixabay, Dana Tentis