When you freeze cooked salmon, the water molecules inside the fish turn into ice crystals, which can cause the texture to become less than ideal. However, if you freeze it quickly and store it at 0°F (-18°C) or below, you can help preserve its quality. It's like a food coma for your salmon - it'll be frozen in time, waiting for you to thaw and enjoy it again!
Now, about that 3-day rule: it's generally recommended to consume or freeze cooked salmon within 3 days of cooking to ensure food safety. But, if you've stored it properly in the fridge at 40°F (4°C) or below, you might be able to sneak in an extra day or two. Just remember, it's always better to err on the side of caution when it comes to food safety!
So, what's the best way to freeze cooked salmon? Well, it's quite simple: just place it in an airtight container or freezer-safe bag, making sure to remove as much air as possible before sealing. You can also add a label with the date and what's inside, so you don't forget what you've got stored away in the freezer.
Can You Freeze Cooked Salmon? Guide to Expert Tips
