When you cook salmon, the proteins and moisture inside the fish change, making it more prone to bacterial growth. Freezing can help stop this process, but only if you do it correctly - and quickly! If you've had the salmon in the fridge for 3 days, it's generally still okay to freeze, but the quality might not be the same.
The key is to cool the salmon to a safe temperature - below 40°F (4°C) - within 2 hours of cooking, and then freeze it as soon as possible. This will help prevent the growth of harmful bacteria like Salmonella and E. coli. But, if you've left it out at room temperature for too long, it's best to err on the side of caution and toss it.
Now, let's talk about the fun facts - did you know that freezing fish can actually help preserve its omega-3 fatty acids? These are the good guys that help keep your heart and brain healthy! However, the freezing process can also affect the texture and flavor of the salmon, making it slightly drier and more prone to freezer burn.
