Home Cooking 7

Filleting and freezing whole wild salmon?

Carb Lover | May 21, 2005 07:40 PM

I am lucky to have easy, plentiful access to wild salmon right now. I can purchase it direct from the fishermen at less than half the price at my market. The catch? I have to buy a whole salmon as opposed to pre-cut fillets or steaks. These salmon are weighing in at 7+ pounds right now, so that's more than the two of us can handle in one shot, but I was told that wild salmon freezes well.

So, I'm needing some advice from you hounds about this as I am a freezer-phobe when it comes to meat (I must have the most empty freezer in all of the US), let alone seafood. Does wild salmon truly freeze well? If so, what is the best way to wrap and store so that I can ensure no to little deterioration? The more details, the better. How long does it keep?

Any tips on cleaning and filleting would also be great. I'm thinking I'd like to have a mix of fillets and steaks, so which parts of the fish are better for what? Do the head and tail make good stock for bouillabaisse or a fish stew, or is it too strong? I usually use more mild fish for a fumet. Thanks.

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