Jul 6, 2023
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!
Depending on your purpose or preference, you can freeze dry both raw and cooked salmon.
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
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.
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.
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.
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).
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.