How to Store Uncooked Salmon Properly
Storing raw salmon correctly is essential to keep it fresh and safe to eat. Proper storage helps prevent spoilage and maintains its best flavor and texture. Whether you’ve just bought fresh salmon from the market or caught it yourself, knowing how to store it correctly ensures you enjoy it at its best.
The first step is to handle raw salmon with care. Always keep it refrigerated at a temperature below 40°F (4°C). The cold will slow bacterial growth and keep the fish fresh longer. If you plan to use the salmon within a day or two, storing it properly in the fridge is usually enough. For longer storage, freezing is recommended.
Preparing Salmon for Storage
- Remove the salmon from its original packaging if it is not airtight. This prevents excess moisture and contamination.
- Wrap the fish tightly in plastic wrap, aluminum foil, or transfer it to an airtight container. Wrapping tightly helps keep out air, which can cause spoilage and drying out.
- If possible, place the wrapped salmon on a plate or tray to catch any drips. This keeps your fridge clean and prevents cross-contamination.
Storing in the Refrigerator
Fresh, raw salmon should ideally be stored in the coldest part of your fridge, usually near the back or bottom shelf. Keep it on a plate or in a shallow dish to avoid any juices from leaking onto other foods.
Consume the salmon within 1 to 2 days of purchase for the best quality and safety. If you notice any sliminess, a strong fishy odor, or discoloration, it’s best to discard it.
Using the Freezer for Long-Term Storage
If you aren’t planning to cook the salmon within a couple of days, freezing is the best option. Wrap the fish tightly in plastic wrap, then in aluminum foil or a freezer bag designed for long storage. Label the package with the date to keep track of how long it’s been frozen.
Frozen salmon can be stored for up to 3 months for optimal freshness. When you’re ready to use it, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature, as this encourages bacteria growth.
Tips for Perfect Storage
- Always handle raw fish with clean hands and utensils to prevent contamination.
- Keep raw salmon separate from cooked foods in the fridge to avoid cross-contamination.
- Check your fridge’s temperature regularly to make sure it stays below 40°F (4°C).
- Use a thermometer and keep your fridge well-maintained.
Common Mistakes to Avoid
- Storing salmon at room temperature for extended periods.
- Buying or storing salmon in damaged or leaking packaging.
- Failing to consume fresh salmon within the recommended timeframes.
- Refreezing salmon after it has been thawed—do so only if you cook it first.