Unless you live on the coast of Alaska, your salmon should be frozen!
Vacuum sealing and freezing our Sockeye right when it's fresh out of the water preserves the fish's firm texture, vibrant color, and delicious nutrition. And if you have tasted our salmon you may have thought to yourself, "Wow, this doesn't taste fishy like other salmon I've had." That's because it's better! For your body and your taste buds. Beware of "fresh" fish that is thawed and laying on ice at the market. It most likely has been frozen then thawed at a too high a temperature and is getting fishier and fishier by the minute. Hopefully it has not ruined your taste for salmon already and if it has I encourage you to try our salmon because it really is that different and you shouldn't miss out on the taste or amazing nutrition. Our process ensures a shelf life of around 1 year for frozen salmon! You should thaw your salmon while it's still in the vacuum sealed bag. Water in direct contact with the fish can wash away the color and flavor. Put it in a sink of COLD water to let thaw. Thawing too quickly with warmer water can diminish the flavor and texture. Or you can cook it frozen! Just rinse the frozen fish with cold water and cook for about 20% longer than your recipe calls for. Once it's thawed you still have 5-7 days to consume it as long as it is kept in a refrigerator at 38º or less, but you begin to loose quality as soon as it is thawed so it's best to cook it soon! If you have any questions about how to keep or cook salmon or the benefits of wild Sockeye comment below or contact us!