What is the best way to store fresh and frozen salmon?
Place fresh salmon on a platter or pan with a double layer of paper towel underneath. Put two or three slices of lemon on the top of the fish. Then dampen a tea towel with tap water and lay over top. Wrap the fish and tray with plastic wrap and store on the bottom shelf of the refrigerator. The salmon should store this way for up to two (2) days. Well-wrapped salmon will freeze for up to two (2) months in a refrigerator and three (3) to four (4) months in a deep-freeze. Using lined freezer paper, wrap the salmon tightly with at least two (2) layers of paper from head to tail. To thaw slowly, unwrap, place in pan and cover. Leave for 24 hours in the refrigerator. To thaw faster, place the whole fish in a sink with cool running water allowing about half an hour per pound. For even faster results, use the defrost setting of your microwave, allowing two (2) to five (5) minutes per pound with equal standing time in between zaps.
