Freezing Smoked Salmon [moved from Home Cooking]
- favolaus Mar 28, 2007 10:58 AM
Is it possible to do without ruining the texture? I have somehow managed to have 2 unopened 1.5 lb. packages of smoked salmon that will almost certianly not be consumed before exp. date.
Yes, don't worry. Here in SF it had been impossible to find lox salmon that met my standards until I found a caterer with a 3 pound minimum order. So, I divide it up into zip-lock baggies of the amount I'll use in a week and freeze it. It's just fine. It's necessary, because although you'd think it would be preserved naturally by the smoking and salting, I've found that smoked salmon kept in the coldest part of the fridge gets moldy in not much more than a week, making freezing necessary. IF you find for some reason your own fish has a change in texture, you can always utilize it by combining with cream cheese, and chopped scallions and processing - makes a wonderful spread. Or, chop it into 1/2" - 1/4" pieces, combine with minced scallions, capers, chopped boiled red potatoes and a mustardy vinagrette for a delicious salad (serve on butter lettuce leaves).
If they're unopened, vacuum sealed, they will last a long time (weeks) in the fridge. We have cut down on our smoked salmon, and even if we buy the standard Costco pack, it will go bad if just left in a ziplock in the fridge. So we cut the pack in half and put half in the vacuum seal bag (foodsaver). We throw that in the bottom of the fridge and it keeps very well for weeks, until we're ready to use it. I haven't done this with lox, as we tend to buy the bits or the belly lox strips and eat it all! But unlike smoked salmon, the texture with lox is already quite mushy, so freezing probably wouldn't hurt it.