How to Package and Freeze Salmon

Don't have the stomach to finish all that salmon you caught? Follow these steps, and enjoy another tasty meal in the future.

Things You'll Need

  • Tape
  • Distilled Water
  • Colored Plastic Wrap
  • Freezer Paper
  • Knifes
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Instructions

    • 1

      Scale the salmon, and rinse it thoroughly in cold water.

    • 2

      Remove the head, tail, fins and intestines.

    • 3

      Cut the fish into two to four fillets if the whole salmon weighs less than 8 lbs.: Make a cut along both sides of the spine toward the belly, then carve the meat away from the bones.

    • 4

      Section the fish into steaks about 1 inch thick for larger salmon: Cut through the spine from one side of the fish to the other. Cut the last 8 inches near the tail into fillets.

    • 5

      Rinse the meat thoroughly again, and cover the pieces of salmon in plastic wrap.

    • 6

      Cut freezer paper into large squares that are two times as wide and three times as long as the steaks and fillets.

    • 7

      Place the plastic-wrapped fish at one corner of a piece of freezer paper and wrap the meat diagonally in the paper from one corner to the other.

    • 8

      Fold the ends of the freezer paper over and tape them shut.

    • 9

      Label and date each package with a permanent marker, then put the packages in the freezer.