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@Food52hotline - I have some freezer-burnt salmon fillets :( What are my options?

asked by @LindseyMNorris about 3 years ago
5 answers 3882 views
67da29df-0253-44dd-98a1-250b49e519a4.hilary_sp1
added about 3 years ago

How are they packaged? Are they in plastic freezer bags, or are they vacuum sealed?

If they're vacuumed sealed, I'd try to use them. Defrost them in a cold water bath and see how they look. If the color is good- ie not gray- and they smell fine, I'd use them. If they are in plastic freezer bags, defrost in the fridge. Check color and smell before making a decision.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added about 3 years ago

Just cook it. Best case, you have salmon. Worst case, you have no salmon.

C1aa93d7-c7a4-4560-aa6d-6dca74cc98ca.smokin_tokyo
added about 3 years ago

I think the 2 previous answers are right in the cook and smell test. But you might not want to serve as a fillet. I haven't tried this particular recipe, but ochazuke is a very simple dish where the broth covers some texture or other problems that may occur.

http://food52.com/recipes...

Picture to die for...

9a761c03-ba7b-4245-a952-5ae32704911d.img_0733
drbabs

Barbara is a trusted source on General Cooking.

added about 3 years ago

I agree with above. You mIght want to try this recipe...it's delicious and would hide any textural problems.
http://food52.com/recipes...

I've made it without curry and it was still delicious.

4f98639e-b8b3-42cd-9b01-ec8a503c5fdd.2010-09-15_14.22.07
added about 3 years ago

If the filets are OK in terms of color and smell, cook them right up and instead of serving as is, make a salad by lightly flaking the cooked salmon, adding mayo and lemon juice to taste, then some finely diced preserved lemon and/or onion, and a bit of freshly ground pepper. I have done this with frozen arctic char that was past its prime and it was surprisingly good.