Vacuum sealing is one of the best ways to preserve salmon and keep it fresh for extended periods. With proper vacuum sealing, salmon can stay fresh in the freezer for up to 9 months. This allows you to buy salmon in bulk when it’s in season or on sale, vacuum seal it, and enjoy delicious salmon all year round.
In this comprehensive guide, I’ll explain everything you need to know about vacuum sealing salmon, including step-by-step instructions, tips and tricks, frequently asked questions, and common mistakes to avoid.
Why Vacuum Seal Salmon?
Vacuum sealing is popular for preserving salmon because it protects the fish from exposure to oxygen and bacteria growth. It prevents freezer burn by removing air from around the food.
The key benefits of vacuum sealing salmon include:
- Keeps salmon fresh for up to 9 months in the freezer
- Prevents freezer burn which can dry out the fish
- Retains moisture, texture, color, and flavor
- Allows buying in bulk and saving money
- Makes sustainable meal planning easier
How to Vacuum Seal Salmon
Follow these simple steps for flawless vacuum sealed salmon fillets or steaks every time
1. Purchase a Vacuum Sealer
A vacuum sealer machine is required for vacuum packaging. There are two main types:
- Chamber vacuum sealers: Higher end, used commercially. Entire bag is placed in chamber.
- External suction vacuum sealers: Affordable, popular for home use. Lid compresses bag to push out air.
I recommend an external suction vacuum sealer for home use as they are compact, fast, and easy to use. Popular brands include Foodsaver, Nesco, and Weston.
2. Prepare the Salmon
- Clean and pat the salmon dry thoroughly with paper towels. Any moisture can interfere with the seal.
- Cut into portion sizes if desired. Leaving salmon whole makes it easier to keep the shape when thawed.
- Place in a single layer in vacuum sealer bags, not overlapping or stacked.
3. Vacuum Seal the Bags
- Place the open end of filled bag into vacuum sealer.
- Ensure the open end lays flat in the vacuum chamber.
- Turn on vacuum sealer and check for proper seal. No air bubbles should be visible.
- Seal the bag again if unsure to doubly protect the salmon.
4. Label and Freeze
- Label vacuum sealed bags with type and date. A sharpie directly on bag works great.
- Lay flat in freezer to freeze quickly to maintain freshness.
- Once frozen, bags can be stacked or organized upright.
And that’s it – your salmon is now vacuum sealed for maximum freshness and shelf life!
When ready to use, defrost in the refrigerator overnight The vacuum sealed packaging should keep the salmon protected right up until you need it
Tips for Vacuum Sealing Salmon
Follow these tips for best results when vacuum packing salmon:
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Dry thoroughly – Any moisture can prevent an airtight seal which allows freezer burn. Pat dry with paper towels.
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Freeze first – Lightly freeze salmon before vacuum sealing to prevent moisture loss during sealing process.
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Portion control – Vacuum seal salmon in meal size portions for easy defrosting and use.
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Double seal – Seal bag once, then reopen and seal again to ensure a strong airtight seal.
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Use freezer bags – Purchase vacuum sealer bags designed specifically for freezing for best results.
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Press out air – Gently press out excess air bubbles before final seal for optimal freshness.
Frequently Asked Questions
How long does vacuum sealed salmon last in freezer?
Salmon that is properly vacuum sealed and frozen at 0°F can last for up to 9 months before quality starts to decline.
Can you vacuum seal raw salmon?
Yes, raw salmon can be vacuum sealed without cooking it first. Be sure raw salmon is cleaned and thoroughly dried before sealing.
Should you marinate salmon before vacuum sealing?
You can marinate salmon before sealing but it’s not necessary. Pat dry after marinating to prevent moisture in the bag.
Can you reuse vacuum seal bags?
Vacuum seal bags can be reused if they are still in good condition without any tears or damage. Inspect carefully before reusing bags.
Can I vacuum seal frozen salmon?
It is best to vacuum seal salmon in an unfrozen state for optimal freshness when thawed. Do not attempt to seal frozen salmon bricks.
How do you thaw vacuum sealed salmon?
The best way to thaw vacuum sealed salmon is by placing the sealed bag in the refrigerator for 12-24 hours depending on thickness. Do not thaw at room temp.
Can I cook salmon frozen in vacuum sealed bags?
Yes you can cook frozen vacuum sealed salmon directly without thawing first. Just increase cooking time slightly. The bags can go straight into boiling water or the oven.
Common Mistakes to Avoid
Avoid these common vacuum sealing mistakes:
- Attempting to vacuum seal frozen salmon bricks
- Not drying salmon fully before sealing
- Overfilling bags so salmon overlaps or is stacked
- Poorly sealed bags with air bubbles visible
- Thawing at room temperature instead of refrigerator
Storing and Freezing Pro Tips
- Purchase salmon when on sale or in season to freeze for later
- Separate salmon into meal size portions before freezing
- Use within 9 months for highest quality and freshness
- Organize bags neatly by type and date for easy identification
- Always thaw in refrigerator, never at room temperature
Get Perfectly Sealed Salmon Every Time
Now you know everything you need to vacuum seal salmon like a pro! With these detailed steps and helpful tips, you can stock up your freezer with high quality salmon to enjoy for many months.
Vacuum sealing locks in freshness and moisture without risk of freezer burn. Follow the recommendations in this guide for flawless salmon worthy of a gourmet seafood restaurant.
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Don’t Squish the Fish
When you place a fillet in a vacuum, moisture is squeezed out of it. For this reason, I like to flash freeze fish before I vacuum seal it.
Wrap each fillet in plastic wrap, and freeze for about 3-to-4 hours until it starts to harden up.
Remove the plastic wrap, and then vacuum-seal it. Doing this will ensure no moisture is sucked out of the fish by the vacuum.
Properly thawing your frozen fish is a crucial step many people overlook. For the same reason I mentioned above, you don’t want to squeeze your precious fish in a vacuum. The trick is to cut a hole in the freezer bag right after you take it out of the freezer, which will release the seal, and allow your dinner to thaw out while not under pressure.
It is also a good protocol to thaw fish, or any meat, as slowly as possible. When frozen fish is defrosted in the fridge, or in cold water, some of the excess moisture is slowly reabsorbed by the muscle fibers. With quick thaw methods, the meat is more likely to lose moisture, making it taste a bit drier and tougher after it’s cooked. The problem with refrigerator thawing is that it is painfully slow. So plan accordingly.
I find that after 3-to-4 months, frozen fish starts to develop a “fishy” smell and taste. Fatty fish like tuna and salmon has an even shorter freezer life; I try to eat it within 2 months. Lean, white fish like haddock, tautog, and black sea bass fair better in the freezer.
When cooking frozen fish that’s at the end of its shelf life, it’s wise to opt for a recipe that’s spicy, or has bold seasonings. This is an old trick that’s used in many restaurants to mask fish that has passed its prime.
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External Suction vs Chamber Vacuum-Sealers
There are two types of vacuum-sealers: External Suction Sealers (FoodSaver style) and Chamber Vacuum-Sealers.
External Suction Sealers are by far the most popular. They don’t take up a lot of space on the counter, they’re affordable, and they do a decent job at preserving meat and fish. The downside is the specialty bags they require are expensive, averaging about 50-cents per bag.
With Chamber Vacuum-Sealers, food is placed in a bag, and then the entire bag is placed inside the vacuum chamber with the open end laying over a sealing bar. The chamber is closed, and a powerful motor draws a vacuum on the entire chamber. When ready, the bag is sealed, and the vacuum is released. These units typically require a large initial investment and take up more space on your counter. But they have several advantages.
- When using a Chamber Vacuum-Sealer, the vacuum on the inside of the bag remains the same as the vacuum on the outside of the bag. This means you can vacuum-seal soups, sauces, stews, or anything with liquids.
- Chamber Vacuum-Sealers use a much larger selection of available bags, which only cost about 10-cents per bag.
- Depending on the model and size, some Chamber Vacuum-Sealers can seal multiple bags in a cycle, which speeds up production in a busy kitchen.