frozen salmon

[nwells]

I have four or five pounds of good salmon frozen. They are mostly in the large scrap category--tail ends from filets cut down for a catering job. Do any of you have a great idea for somethiing I can make and then refreeze in its new form? I've thought of salmon chowder or the like, but don't have any recipes that I am enamored of. Alternatively, if refreezing might be a problem, I could make a lot of something and share it with friends.

Thanks,

NWells

[Jon Tseng]

Presumably if its being defrosted (and maybe even refrozen again - is this do-able from a safety perspective?) you don't want something too lightly cooked ie ceviche, gravadlax et al (though how fresh was the salmon when frozen? i remember the japs often use very fresh defrosted fish for sushi).

... So if you'd cooking it well you might wanna think about fishcakes or fish pie ie the other gunk in there so overcooking of fish flesh isn't so important. plus doesn't matter as its scraps as it'll all get mashed up. plus fishcakes, at least, can be frozen in handy portions to be used at will

haven't got a clue how to make fishcakes, bear in mind. i believe spuds are involved somewhere...

j

[col klink]

You can do salmon cakes, like crab cakes but with salmon. After frying you should easily be able to refreeze them and when ready, reheat in the oven.

edit: Jon pretty much said the same thing.

Edited March 3, 2003 by col klink (log)

[Matt Seeber]

fish mousse is the first thing that comes to mind. flavor it any old way you like, drop off small spoonfuls into boiling water and along with some vegetables you've got a nice soup garnish

[Jim Dixon]

I usually make salmon cakes with lefotvers, but you can also make a salmon loaf using pretty much the same ingredients.

A friend makes a Scandinavian-style salmon soup with carrots, celery, onions, potatoes, & tomato in a clear broth flavored with fresh dill.

Jim

[KatieLoeb]

I wouldn't recommend making gravlax with previously frozen fish. Having done it both with achingly fresh and previously frozen fish, there is NO doubt that gravlax should always be made with fresh salmon. The previously frozen fish leeched out far too much liquid in the curing process and the texture was far inferior to that made with fresh. I think the excess liquid also washed away some of the seasonings so the taste was inferior as well.

I second the recommendation for salmon mousse. Although I can't say that without thinking of the Monty Python skit where Death visits the dinner party.

"It was the Salmon Mousse..."

[Suzanne F]

I was going to say salmon cakes -- crumb them twice with panko and they'll hold up perfectly -- or salmon loaf (not quite as successful when re-frozen, then re-thawed, though -- too weepy), but others beat me to it. However: how about salmon ravioli? Make a mousse with part of the fish, mince the rest and blend in, and use that to stuff fresh pasta dough. That'll freeze beautifully, and cook up quickly from the frozen state.

[Jon Tseng]

edit: Jon pretty much said the same thing. 

Great minds think alike...

... or we're all equally stoopid

;-)

[nwells]

Thanks everyone--now I have at least one project this weekend. Salmon ravioli and salmon cakes both sound great! I'll let you know how it goes...

Nwells