Do you know how to correctly store salmon? The answer may not be as clear-cut as you once thought.
That’s why we tapped executive chef James Cawley of South Florida’s iconic Shooters Waterfront to dive into the basics of storing our favorite fish.
Stock up on ziplock bags
“At our restaurant, we use our Cryovac machine to store salmon. However, at home, I like to take all salmon out of its package and use a ziplock sealed bag. Then, make sure to always store your fish in the fridge before you’re ready to cook. Never on the countertop.”
Focus on freshness
“Generally, salmon stays fresh one to two days after purchase, if stored in the fridge. If you’re thinking of storing it longer, make sure it is tightly sealed and iced well, preferably in the freezer. However, usually if I am buying fish, I make it a point to eat it a day or two after purchase. That’s the best way to ensure optimal freshness.”
Keep it chilly in a cooler
“If you’re buying salmon from a fish market and you’ve got a long drive ahead of you back home, you may want to bring an igloo cooler filled with ice. This will ensure proper cooling if you have a long drive home. Make sure to store it in the fridge or freezer as soon as you get home, though.”