salmon freeze or use?

kirsty822001

Hi does anyone know how long I can keep cooked salmon for? I have looked but cant find an existing thread to help me.
Cooked on boxing day,plateful left,was going to stick it in freezer now not even sure I can freeze it??!!
or can make fishcakes tomorrow for tea if its ok.

whilst I am here, does anyone know if I can freeze my turkey stock/soup after making it??? I froze bones and some meat after I cooked turkey on xmas eve,defrosted today made curry with some but am sure if i make a soup i cant re freeze it??
did ask on turkey thread but had no answer
thanks for any advice

elf06

The 'rule' is that things can be kept open/cooked etc in the fridge for 3 days but I would use your nose to see if its any good. Personally I would it would be fine to use for fishcakes and equally I would think it be fine to freeze. As for the soup..................I would again but I am sure there will be loads of people who would disagree. I have bought and raw chicken before, slow cooked it, portioned it up and frozen it, taken it out and used it in a quiche (cooked it again at that point) then portioned up the quiche and frozen it and I am still here to tell the tale. I think its just important to make sure it it thouroughly heated through each time

HTH

kirsty822001

Thankyou so much for your reply. I wasnt sure if it was 2 or 3 days.
I will make fishcakes and myself & veggie dd will have them for tea, will freeze rest.
Will make soup this morn and see if anyone wants to eat it for lunch if not will freeze it, I am sure I have made stuff before after cooking and defrosting and then cooking again and freezing leftovers,,done it with curry definitely.
I wouldnt have questioned it but sure I read on here I shouldnt have.
I am happy to, others may not but I will.

valk_scot

Three days for unsmoked fish is a bit long tbh. Even in the fridge. But have a good sniff and make up your own mind.

As for the frozen cooked bones-> stock/soup -> refreeze, yup, that's fine.

kirsty822001

valk_scot wrote: »

Three days for unsmoked fish is a bit long tbh. Even in the fridge. But have a good sniff and make up your own mind.

As for the frozen cooked bones-> stock/soup -> refreeze, yup, that's fine.

thanks for advice, no one wants salmon even as fish cakes apart from me lol will just make them and see what its like or chuck it if not.
Got bones and bits turkey in pan with onion and carrot really not feeling well today so may just leave it to cool and make soup tomorrow once have soaked some pulses.

zippychick

Kirsty

My rule for cooked meat is generally three days so i would personally freeze the salmon today - but everyone will have different ideas on that. Of course, taste and sniff - in my opinion if it's ok to eat today, then it's ok to freeze.

regards the turkey , any time i eat meat that has been cooked, reheated, then reheated again (whether frozen in between or not) it makes me violently sick. Everyone has their own constitution though.

Do what you feel comfortable with and i will merge this with food safety later
thanks
Zip

elf06

I totally understand that everyone will do things differently and if we all agreed then the world would be a boring place but certainly when I worked as a chef the health and safety guidlines were 3 days and to my knowledge I never poisoned anybody Things may have changed since then as it was a while ago but in my mind if it was safe back then it 'should' be safe now.

kirsty822001

Well I removed cover from salmon and it had a pink juice on one side of the plate, so I chucked it,,the 'juice' was enough to start alarm bells and I would not be comfortable eating it.
Stock/soup smells lovely, cooling now and will stick in fridge, pulses soacking so soup tomorrow wont need to freeze any leftovers as there wont be any,got house full of hungry kids tomorrow ;-) thanks as always for help and advice;)