Storing

Ideally you should eat salmon the day you buy it (or soon after you catch it), but if you need to store it for a day or two (for periods up to 3 months you can freeze it tightly wrapped in plastic wrap and then aluminum foil) you need to take a few precautions. The idea is to keep the salmon as near the freezing point as possible without letting it get in direct contact with ice. Unless you have a giant freezer or a limitless supply of ice to keep filling your bathtub, a whole salmon is almost impossible to store. If you end up with one, fillet it to make storing easier. Wrap whole fillets tightly in plastic wrap and seal steaks or fillet pieces in resealable bags and nestle them in ice. To prevent the fish from coming in contact with melted ice, put ice in a colander set over a bowl in the refrigerator and nestle in the wrapped fish so it’s buried in the ice.