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Hi all

Quick question:

Salmon sides out of freezer, salmon sides salted, can I then put salmon sides back into the freezer once they have cured?

I ask this because I, in the next two months, have to smoke a lot of salmon (60) sides and am trying to find a way to get in front of myself as it were.

Cheers Mark

I think from a texture perspective you would do better freezing after smoking but I have no direct experience. Let us know how it goes to help some later with the same problem. Sixty sides is a huge undertaking, good luck.

I have frozen after smoking and the texture was slightly softer but not too bad. If vacuum sealing it should hold up ok. The people I shared it with never mentioned any issue, they loved it. I knew it had been frozen so I did notice the slight difference but it didn't seem to impact them devouring it.

Ok, for interest, this worked:

Fish sides out of freezer, salted fully and cured for 12 hours in fridge, washed the salt off and dried. Vac packed in twos and back into the freezer. When needed, brought out of freezer, defrosted in fridge and then smoked. Really good flavour, no discernable difference in taste or texture,

Cheers WW

That's handy to know WW. Thanks.

WW what cure did you use?

Yes I agree with you WW.
I have been hot smoking salmon in my Bradley smoker filleted sides.
Brined in salt and brown sugar over night.
I too vacuum packed in pairs I didn't find any thing wrong once thawed out

welsh wizard wrote:Hi all

Quick question:

Salmon sides out of freezer, salmon sides salted, can I then put salmon sides back into the freezer once they have cured?

I ask this because I, in the next two months, have to smoke a lot of salmon (60) sides and am trying to find a way to get in front of myself as it were.

Cheers Mark

I have smoked it fresh, froze then smoked, never brined froze then smoked, but I think it the same. texture might change a bit, dont rem. It is all good, wish I had a source for fresh salmon, my source dried up 5-8 yrs ago.