It’s not really a bad problem to have; too much salmon. I mean, 99% of the world would love to have that problem. Especially since it is wild Alaskan salmon, the best in the world. It’s like saying “I have too many mangos” or “I have too much ice cream.” Only better because salmon is one of the worlds healthiest foods, full of omega-3 fats, vitamin B12, protein, and other great stuff that helps prevent cancer, while supporting cardiovascular health, improving mood and cognition, and benefiting our joints and eyes.
Yet somehow every spring when the snow starts melting and fishing season seems right around the corner, there is a panic to get rid of what is in the freezer to make room for fresh fish.
“Hey, you guys need any salmon?” Matt asks a friend who is over for dinner.
“No, I was about to ask you the same question,” he answers.
Someone across the room pipes in, “I’ve got extra fish, who needs some?” Uh, nobody, apparently.
“Yeah, I’m getting pretty sick of salmon.” someone else says.
Do I break it to them now that we are having salmon for dinner or wait?
It’s not that the salmon tastes bad. We have found that with proper care, the fish holds up in the freezer fantastically, and there is absolutely no freezer burn. My mother told me the other day that she just ate some salmon from 2010 and it was still perfect. Our care regime is this:
Bleed the fish right after you kill it.
- Gut it as soon as possible, within 6 hours.
- Filet the fish without getting water on the flesh. Water should never touch the filets. This is key in preventing freezer burn.
- Wrap the filets in plastic wrap, place in food saver bag and seal.
- Freeze fast by turning freezer down, placing fish in bottom of freezer and not putting in too much at once.
We stocked up extra last summer because we were sure we would need it. But then Matt got a caribou and we bought half a pig, and we butchered some chickens… so now we have to eat 2.5 filets of salmon a week before fishing season rolls around again. That is about 2.5 pounds per week, each, or one serving a day.
Somehow we keep coming up with new ways to eat it. In the last month alone we’ve eaten salmon tacos, salmon enchiladas, salmon pie, salmon curry, salmon burgers, salmon cakes, salmon chowder, salmon sausage, salmon bacon for breakfast, salmon salad sandwiches for lunch, smoked salmon for appetizers, followed by mustard-crusted salmon. I think I’m starting to grow scales! But it is always tasty and I have to remind myself how lucky I am to have such an amazing food in abundance!