Mar 16
2021
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.
