How To Freeze Dry Salmon

Freeze Dried Meats

Love salmon but hate that sometimes it’s not in season or can’t have it while hiking? Then freeze-drying it can help you solve your salmon cravings anytime and anywhere. So right now, we’ll teach you how to freeze dry, pack, store, and reconstitute this fantastic fish!

How To Freeze Dry Salmon

Depending on your purpose or preference, you can freeze dry both raw and cooked salmon.

Raw

1. Line your freeze dryer trays with parchment paper and pre-freeze your trays in the freezer.
2. Clean and dry your lox, removing all the fat as much as possible. Cut them either in chunks or small steaks. Rule of thumb is that it shouldn’t be thicker than 3/4 inch or 1.9 cm.
3. Place the fish on the frozen tray, then freeze your fish in the freezer. Wait until it’s completely frozen before you take it out
4. Prepare your freeze dryer according to the manual.
5. Load the trays of fish in the freeze dryer.
6. How long it would freeze dry will depend on the size of your salmon pieces. Others freeze dry their fish fillets for 48 hours. For smaller chunks, the freeze-drying time will be shorter, around 25 hours.
7. Before you open the freeze dryer, remember to open the drain valve. Otherwise, all the water is going to go back to the fish. Make sure that the drain hose is in the bucket to catch the water.
8. Feel the fish and check for cold spots or pieces. Extend the freeze-drying time if needed.
9. You can defrost your freeze dryer or not. This will depend on how much frost is left in the freezer dryer and if you’re going to use it again. If you’re not going to defrost because you’re not going to use it right away, just keep the door open. But for convenience’s sake, do defrost. You’ll never know when you’ll get the urge to freeze dry again.

Tip: You can also freeze dry seasoned, or marinated fish. This way, when it’s time to cook, you won’t have to wait too long

Cooked

1. Cook your salmon the way you like it, taking out all the fat possible.
2. Do the same freeze-drying process as you did with raw.

 

How And When To Rehydrate Salmon

Rehydrating salmon is the same as you would rehydrating meat.

For raw fish, you can reconstitute it by adding cold water. Some have the fish swim in water until it gets fully hydrated.

You can also rehydrate it in a wet marinade. Just remember to mix all the ingredients well before adding the salmon. Adding the seasoning one at a time will create spots of concentrated flavor. Imagine biting into salmon that’s salty on one side, then hot and spicy on the other. Not a good eating experience.

If you’re going to cook the salmon in sauce or soup, then there’s no need to rehydrate it. Just add it to the sauce or soup until it’s reconstituted and cooked.

For cooked salmon, just add a bit of warm water at a time until it gets to your desired texture. Don’t’ add too much because your fish is going to get all mushy.

How Do You Cook It?

You can cook freeze-dried salmon the same way as you would when it’s fresh. Once you got it reconstituted, you can grill, broil, bake, and pan-fry it. They are also perfect for chowder, lohikeitto (Finnish salmon soup), or bouillabaisse.

How Does It Taste?

May say that the freeze-dried salmon tastes just like fresh salmon. Or should we could say that it’s the same as the state of freshness it was when it was freeze-dried. Freeze drying locks in the flavor and nutrients of salmon exactly the way it is. That’s why it’s absolutely important to get the freshest salmon you can to freeze dry.

As for the texture, some are okay with it. But if you’re a salmon snob, then you might find that the freeze-dried fish is a bit on the dry side.

How Do You store Freeze-Dried Fish?

Store the fish while thinking about keeping it away from moisture, air, heat, and light. You can toss it in a Mylar bag that’s been vacuum sealed. Mason jars are good too, as long as they’re vacuum sealed as well.

Store the fish in a dry and cool room, keeping the room temperature no higher than 72°F (22°C).

Why Freeze Dry Salmon?

Salmon is one of the nutrient-dense foods that you can store in your pantry. It’s packed with Omega-3 fatty acids, protein magnesium, selenium, potassium, and B-vitamins. Imagine having access to all those nutrients all year round and on demand.

Freeze drying is also a better alternative for preserving food without chemicals. When you freeze-dry your own salmon, you know that your food is free from preservatives and additives.

Have you ever tried freeze-drying salmon? What’s your struggle and lightbulb moment? Share your stories and questions about freeze-drying in the comment section below.