How to thaw salmon?
Many salmon on the market are frozen after they are bought. They can't be eaten directly or cooked continuously. They can't be processed until they are thawed.
The usual way is to put the Frozen Salmon in the refrigerator and let it thaw slowly. After thawing, other operations can be carried out.
How long does it take for salmon to defrost
About 12 hours.
After the salmon is frozen, the internal water becomes crystal ice, the content of tissue liquid decreases, and the meat becomes dry and vegetable. It is necessary to extend the thawing time of the salmon, so that the salmon can absorb the separated tissue liquid back, and make the taste and meat quality better. It is suggested that the salmon should be thawed in the refrigerator for 12 hours as much as possible.
Salmon should not be thawed in hot water
Some people may think it's slow to thaw in the refrigerator and freezer, and they want to thaw quickly in hot water. Is that all right?
When the salmon is thawed in hot water, the thawing time is very short, but there is no way for the muscle tissue to absorb the juice, which leads to the outflow of tissue fluid, and the salmon mouth feels the impact. Therefore, eating salmon raw must not be thawed with hot water.
Of course, if the time is really tight, and the salmon is cooked, it can be thawed in hot water for a while to shorten the thawing time.
Can salmon be eaten raw after thawing
It can be eaten raw after thawing.
There may be parasites in salmon, and a certain time of low temperature preservation can make the parasites in salmon lose their activity. Therefore, raw salmon should be treated with quick freezing, so as to ensure the quality of salmon.
Rapid freezing is one of the most effective methods to eliminate parasites. The treatment of fish is a second defense against parasites after selection of cultured fish.
Of course, heating is the best way to kill parasites. Only in the United States and European and American countries, in order to damage the taste of meat and improve the effective defense, rapid freezing is widely used.
Salmon should be eaten immediately after thawing
It is not recommended to keep salmon after thawing. It is better to eat it immediately.
Low temperature can inhibit the growth of bacteria, so the salmon with good quality can be preserved for a long time when it is frozen, but the water and protein contained in the thawed salmon is a good breeding place for bacteria, which is easy to infect bacteria, and even if the salmon infected with bacteria is frozen again, there will be some bacteria breeding, which will lead to the decline of salmon quality It is not recommended to store the thawed salmon.
Differences between frozen and fresh salmon
There are two ways to store salmon, fresh and cold storage and frozen storage. Different storage methods will produce different food storage, which will affect the price and taste of salmon. Frozen and fresh salmon can be distinguished from Frozen Salmon by their meat color, tightness, elasticity and price.
1. Ice fresh products refer to the products that reduce the temperature of animals to about zero in a short period of time after slaughter, and keep in this temperature range during transportation and storage. At this time, the meat is relatively soft, and the lower temperature can prevent bacteria from multiplying. The nutrition and taste are preserved as much as possible, which will be more delicious than frozen products.
The flesh of Frozen Salmon is bright, compact, soft and elastic. But there is a disadvantage of ice fresh food: the fresh-keeping period is relatively short. So it needs to be transported to the place of sale as soon as possible, otherwise it is easy to cause fish deterioration, and sometimes it even needs to choose air transportation. As a result, the logistics cost of Frozen Salmon is relatively high, which is more expensive than frozen salmon.
2. Frozen food refers to food stored below - 18 ℃. In the process of cooling, the water in the meat will condense and produce ice crystals. When it is thawed, the cells of the meat will also be partially damaged, so the nutritional composition and taste of frozen food will be affected to varying degrees.
The flesh color of Frozen Salmon is not bright and slightly white, the flesh is loose, inelastic and less greasy, but it is very similar to Frozen Salmon when it is cut into thin slices, so it is difficult to distinguish the true from the false. However, due to different storage methods, Frozen Salmon has low requirements on transportation mode and long storage time, so the price of Frozen Salmon is much cheaper than that of fresh salmon.
In addition, the price of salmon is not only affected by the way of storage, but also by the variety of fish. In terms of storage, the price of fresh salmon is higher than that of Frozen Salmon. In terms of fish species, the price of Atlantic salmon is higher than that of salmon. As for whether it's a frozen salmon or a frozen salmon, the answer is relative. When we consume, we have different opinions on how to choose. After all, there are advantages and disadvantages of both storage methods of salmon.