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

asked by @LindseyMNorris about 4 years ago
5 answers 5184 views
67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added about 4 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 4 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 4 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...

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 4 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 4 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.