Refreezing Salmon

reverie

I took some salmon steaks out of the freezer yesterday morning, they defrosted during the day, but we ended up not eating them last night

Is the principle the same as meat where once it's cooked it's fine to refreeze? Can I cook them this morning and refreeze for another time? Or will they be okay for dinner tonight? Or is it too late for any of that? :eek:

Thanks oh wise ones

Aldeney

As far as I know if you cook it thoroughly it will be fine to refreeze. Also, if you put it in the fridge after defrosting it yesterday it should be fine to eat tonight. Quite often I have defrosted salmon (& other things) & not used it til a day or two later & it's been fine.

villeroy1502

Morning everyone,

You should never re-freeze anything once it has been defrosted.

Defrosting in the fridge is the safest way to do this, as it keeps potental bacteria under control.

Not all bacteria are killed by cooking, Spore forming bacteria take over 5 hours @100 degrees C to die, & this wouldn't do your salmon any good.

Have the Salmon for dinner tonight, it'll be fine.

PS. cooking salmon until it's well done sooo wrong, this will dry the fish out. Just slightly under cook it, then a quick sqeeze of lemon juice (not drowning it) then re-season the fish.

Trust me, I'm a Chef - Honest.

MoneyGirl_2

I totally agree with Mr Chef, never refreeze anything. They were talking about the spors the other day on the TV, they can be lethal.

Pink.

Hi reverie,

As long as the salmon has been kept in the fridge since it was taken out of the freezer it will be fine to eat tonight.

Fish follows the same guidelines as meat, ie if it was frozen raw then you can cook it and then refreeze it, but I have always found it doesn't taste very good when defrosted. Probably because by the time it's reheated it's well and truly overcooked and really only fit for a pie rather than eating on it's own.

If I was you I'd eat it tonight.

Pink

Mr_Proctalgia

villeroy1502 wrote: »

Morning everyone,

You should never re-freeze anything once it has been defrosted.

Defrosting in the fridge is the safest way to do this, as it keeps potental bacteria under control.

Trust me, I'm a Chef - Honest.

Whilst I agree with what you say what should one do when things simply never defrost in a fridge?

For instance a Chicken or largish beef joint can sit in my fridge for 3 days and still be frozen in the middle and ham/gammon in particular is problematic. What seems to happen is that once meat is frozen it doesn't defrost until a temperature higher than 3 Deg is around it (Some sort of hysteresis due to other liquids in the meat??? )

The fridge is set at 3 Deg C and nothing else is ever accidentally frozen in there.

Charis

My biggest problem is cooling things quickly enough to freeze them. Because there are usually only two of us, it makes sense to batch cook and freeze in smaller quantities. It's not always practical to put the container in cold water, and it is so easy to go away and forget that you left something cooling. Food producing factories probably chill everything in a wind tunnel or something. What does everyone else do?