The Frozen Pantry
Learn how to freeze nutritious foods, like omega-rich Kvarøy Arctic salmon, with confidence.
Stocking your frozen pantry with foods that benefit overall health is of utmost importance when facing local food shortages, flu seasons or even a virus pandemic. The freezer is often forgotten by many when it comes to stocking a heart-healthy, immune-boosting family food supply – and we are here to help change that.
At Kvarøy Arctic, we are doing everything we can to work with trusted distributors and retailers to meet the increasingly high demand for nutritious salmon – as quickly as possible. Once our Arctic Fresh salmon fillets or portions make it to your home kitchen, we want to make sure you know exactly how to preserve its prized nutritional value when storing it in the freezer.
Below is a helpful ‘how-to freeze salmon’ guide that can also be applied to other fish like trout, striped bass, kampachi or even tuna.
PREPARATION
Rinse Kvarøy Arctic salmon under cool water. Remove scales, if necessary, by scraping the skin gently with a dull edge of a knife. Cut into portion sizes you prefer, we recommend six ounces.
Before freezing, the salmon can be pre-treated to improve the quality of the stored fish. It adds flavor and helps in the freezing process. If desired, the fish may be dipped for 20 seconds in a brine of ¼ cup salt to 1 quart of cold water to firm the fish and to decrease the mushiness that may occur from thawing. (These pretreatments are not needed if a lemon gelatin glaze is used.)
Fish may be frozen using either of the following methods. If several fillets are placed in the same package, place freezer paper or wrap between them for easier separation.
Lemon-Gelatin Glaze — To prepare glaze, mix ¼ cup of lemon juice and 1¾ cups of water. Dissolve one packet of unflavored gelatin in ½ cup of the lemon juice-water mixture. Heat the remaining 1½ cups of liquid to boiling. Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature. When cool, dip the cold salmon into the lemon-gelatin glaze and drain. Wrap the fish with plastic wrap in individual portions and place in an airtight plastic freezer container.
Ice Glaze — Place unwrapped fish in the freezer to freeze on a cookie sheet or parchment paper. As soon as it is lightly frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take the fish out, and repeat the glazing until a uniform cover of ice is formed, about three times. Wrap the fish in moisture-vapor resistant paper or place in freezer containers, label and freeze for up to 12 months.
NOTE: Fish frozen this way should be consumed within 6 months but will last up to 12.
THAWING
You can actually use these portions from freezer to oven, to grill or microwave. If you would like to thaw them before, place the desired amount of fish into the refrigerator in its original wrapping. It will thaw completely overnight.
TIP: You can freeze marinated Kvarøy Arctic salmon to save a step when you are ready to cook it. Be sure that the marinade it not highly acidic as it will soften the meat.
LEARN MORE:
Want to know why Kvarøy Arctic salmon is known as The Alpha of Omegas? Check out all the details here.