What is the difference between fresh and frozen Salmon?

We are often faced with an option between buying fresh or frozen Salmon. Often, we choose frozen as a second choice. Stock your freezer with frozen salmon fillets and you will always have a healthy, quick, and flavorful meal on hand.

From nutritional value to convenience, there are various reasons why people prefer frozen Salmon to fresh Salmon, but how do we compare on nutrition and quality of each?

Nutrition in Frozen Salmon

To maintain the nutrients in frozen Salmon, modern industrial freezing methods is imperative. Modern industrial freezing methods guarantees the Salmon has not lost any of its nutritional content.

At FISK, our Norwegian Salmon supplier flash freezes the Salmon on the same day of harvest. Using patented spiral belt freezer technology that allows the fillets to chill down to -30°C and lock in it’s freshness in under 10 minutes. Once frozen the nutritional value, moisture, and taste are completely preserved. More importantly flash freezing Salmon halts bacterial growth that could make you sick.

Quality of Frozen Salmon

Our Norwegian Salmon is flash frozen thus locking in its taste and nutrition and preserving its freshness. The quality and taste will be unaffected and ready for the moment you decide to pull it out of the freezer and prepare your meal.

We do not recommend eating frozen Salmon sashimi style ( raw ) as the texture has changed. For Sashimi style, Air Flown Fresh Salmon is recommended.

How to cook frozen Salmon?

Defrosting Salmon is best done overnight in the chiller. So the day before you intend to cook it, place the Salmon in your chiller covered and when its time to cook, it would be defrosted and ready for the pan. Defrosting gradually in the chiller prevents bacteria from forming and helps to maintain the texture of the seafood.

FISK frozen Salmon comes in vacuum packaging, so you need to remove the fish from the packaging and rinse it under cool water. Then pat dry before cooking in order to remove any excess moisture.

For the perfect pan fired Salmon, cooking salmon comes down to timing and method, and if you follow the right recipe, you will get a perfect piece of fish every time.

Skin Is Tasty!
So when you’re cooking salmon, keep that skin on: It provides a safety layer between your fish’s flesh and a hot pan or grill.

For Salmon to be pan seared correctly, first heat your frying pan over medium heat for about four minutes.
Massage the fillet with olive oil, then place it in the hot frying pan.
Raise the temperature to high heat and cook for three minutes.
Raising the temperature of the pan creates a crispy sear on the outside of the fish, while keeping the inside delicately tender.
While the fish is cooking, season with salt and pepper.
Flip the fillet and cook for an additional three minutes, then remove it from the pan and serve with a fresh lemon wedge.

How to know if your Salmon is cooked?

Insert a paring knife between the layers of flesh to check for doneness; the flesh should turn opaque when done. Perfectly cooked salmon also separates into big flakes. Don’t worry too much about cooking frozen salmon 100% through. High quality salmon is delicious medium-rare.