Fresh farmed salmon.

[kimgary]

If I freeze a fresh salmon, defrost and COLD smoke, is it safe to freeze the smoked salmon, as in effect it has not been cooked?

Thanks in advance
Regards Gazza.

[wheels]

I do.

Phil

[grisell]

Yes, that's no problem from a hygienical point of view, but you may notice a deterioration in quality. In general, home freezing isn't very good for fish and doing it twice is dubious. Try to avoid freezing twice. Freezing should ideally be done at a much lower temperature.

[kimgary]

Many thanks, I run my freezer at -25°, I was aware that if i defrosted it and then smoked with a temp of about 5° or less then refreezing would be ok, but I was concerned if I smoked about 20-25° that it may have health implications, however as Phils blog is still active I shall give it a go!


Regards Gazza.

[wheels]

I like your style!

Phil

[kevster]

Many thanks, I run my freezer at -25°, I was aware that if i defrosted it and then smoked with a temp of about 5° or less then refreezing would be ok, but I was concerned if I smoked about 20-25° that it may have health implications, however as Phils blog is still active I shall give it a go!


Regards Gazza.

I was told that I should bring meats up to room temerpature before smoking...otherwise you get condensation on the meat and this can cause a bitter taste due to the 'wrong chemicals in the smoke' depositing on the meat (i.e. water-soluble chemicals rather than the fat-soluble chemicals that you want). Don't know if I've expressed/interpreted this correctly though
Kev