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Fresh farmed salmon.

PostPosted: Sat Apr 16, 2011 6:57 pm
by kimgary
If I freeze a fresh salmon, defrost and COLD smoke, is it safe to freeze the smoked salmon, as in effect it has not been cooked?

Thanks in advance
Regards Gazza.

PostPosted: Sat Apr 16, 2011 7:26 pm
by wheels
I do.

Phil

PostPosted: Sat Apr 16, 2011 8:26 pm
by grisell
Yes, that's no problem from a hygienical point of view, but you may notice a deterioration in quality. In general, home freezing isn't very good for fish and doing it twice is dubious. Try to avoid freezing twice. Freezing should ideally be done at a much lower temperature.

PostPosted: Sun Apr 17, 2011 9:00 am
by kimgary
Many thanks, I run my freezer at -25°, I was aware that if i defrosted it and then smoked with a temp of about 5° or less then refreezing would be ok, but I was concerned if I smoked about 20-25° that it may have health implications, however as Phils blog is still active I shall give it a go!
:D

Regards Gazza.

PostPosted: Sun Apr 17, 2011 2:37 pm
by wheels
:lol: :lol: :lol:

I like your style!

Phil

PostPosted: Tue Aug 16, 2011 12:01 pm
by kevster
kimgary wrote:Many thanks, I run my freezer at -25°, I was aware that if i defrosted it and then smoked with a temp of about 5° or less then refreezing would be ok, but I was concerned if I smoked about 20-25° that it may have health implications, however as Phils blog is still active I shall give it a go!
:D

Regards Gazza.


I was told that I should bring meats up to room temerpature before smoking...otherwise you get condensation on the meat and this can cause a bitter taste due to the 'wrong chemicals in the smoke' depositing on the meat (i.e. water-soluble chemicals rather than the fat-soluble chemicals that you want). Don't know if I've expressed/interpreted this correctly though :roll:
Kev