Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration below 38° F (3° C). Use within 12 hours for best results. To quick-thaw, place unopened frozen package in cool water for 30 minutes or until fish is flexible.
Rinse salmon quickly in cold, clean water and pat dry. Add our Salmon Marinade, or the seasonings of your choice, to a little olive oil to marinate. Or simply mist salmon lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the center remains translucent.
Remove fish from heat and let it “self-cook” another two to three minutes before serving. Above all, beware of overcooking your salmon!
NOTE: It is perfectly safe and healthful to serve Vital Choice salmon raw or partly cooked because our wild-caught, flash-freezing process has rendered it 100% sushi-safe.
Enliven your salmon entree with an antioxidant-rich seasoning like Vital Choice Organic Salmon Marinade Mix, or other herb-spice blends.
• Alaskan Sockeye Salmon
• Alaskan King Salmon
• Alaskan Silver Salmon
• Salmon Marinade Mix (organic fennel seed, organic dill weed, organic black pepper, organic lemon peel, organic garlic, organic onion, sea salt, organic red pepper, citric acid)