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Store Well Waste Less - Salmon

Store Well Waste Less
Mar 16
  By Savannah

Fresh salmon must be kept ice cold (32 degrees F) at all times until cooked or processed. If unable to use within two days, pat dry, wrap tightly, label with the date and freeze.

Frozen salmon is best used within 6 months. Defrost in the refrigerator and use within a day. You can also cook it from frozen. (See No time to thaw? on second page.)

Canned salmon can keep for 3 to 6 years. After opening, refrigerate any unused salmon for up to 3 days in an airtight container. Leftovers can also be frozen.