OP
OP
At the time, we were having problems with posting and I posted this request for Greg.
Can you freeze sliced smoked salmon? (lox)
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At the time, we were having problems with posting and I posted this request for Greg.
Mad Cook
Master Chef
It probably means it's been previously frozen. However, I do find that ss sold frozen has lost a bit of texture. OK if you want it for fishcakes or in a sauce, etc., but imo it isn't as good to serve on it's own
Greg Who Cooks
Executive Chef
Actually I had lox 'n bagel for breakfast today and the frozen then defrosted lox tasted fine.
I sure hope they open a SK here in SCV soon!
I sure hope they open a SK here in SCV soon!
acerbicacid
Senior Cook
If I see a bargain in smoked salmon I buy it and put it in the freezer. My on-line supermarket has it half price at the moment and I have bought a couple of large packs for the freezer. As they are 400g packs and I divide them up before freezing.
I also freeze home cured gravalax. I put the salmon in the freezer before the curing process (to kill off the worms) and then after curing and eating I freeze any left overs. Have been doing this for a few years and am still alive and kicking
I also freeze home cured gravalax. I put the salmon in the freezer before the curing process (to kill off the worms) and then after curing and eating I freeze any left overs. Have been doing this for a few years and am still alive and kicking
I do the same. Well, I usually don't make more graved laks than we can easily finish. Never thought of freezing that, d'oh!If I see a bargain in smoked salmon I buy it and put it in the freezer. My on-line supermarket has it half price at the moment and I have bought a couple of large packs for the freezer. As they are 400g packs and I divide them up before freezing.
I also freeze home cured gravalax. I put the salmon in the freezer before the curing process (to kill off the worms) and then after curing and eating I freeze any left overs. Have been doing this for a few years and am still alive and kicking
We were discussing texture. I don't find that it harms the texture. Have you noticed degradation of the texture of the salmon after freezing?
CharlieD
Chef Extraordinaire
I eat a lot of lox; buy it a lot of it too. Especially when I am in NY. Last time I brought home 30 or 40 pounds of it. Sliced, unsliced, as a whole fish that is. Lox fairs very well when freezing and defrosting and even freezing again. Unlike meat it doesn't get spoiled. And practically doesn't lose its taste. Practically because sometimes I keep it for month and month in the freezer, then it might be just a bit off. Otherwise it is perfectly fine.
Greg Who Cooks
Executive Chef
My freezing worked out fine. In the future I'll buy 3-4 packages approx 12-14 ounces each and freeze all but one...
Funny I got hooked on lox 'n bagel, cream cheese 'n onion, have it almost every day. Just toast the bagel and slap it together. I sure must be getting my omega 3 fatty acids although I take supplements too.
Funny I got hooked on lox 'n bagel, cream cheese 'n onion, have it almost every day. Just toast the bagel and slap it together. I sure must be getting my omega 3 fatty acids although I take supplements too.
CharlieD
Chef Extraordinaire
Now, make your plain cream cheese into chive cream cheese and then addslice of freshh tomato and cucumber tot he bagel, yum.
You could make your own quark to substitute for the cream cheese. It's easier to make than yogourt. Then you would have better control of what's in it. You can make it more spreadable than regular cream cheese. We use it with smoked salmon all the time and don't notice a difference in taste.
Greg Who Cooks
Executive Chef
Philadelphia cream cheese (regular variety) works just fine for me, and I see no reason to spend any effort trying to improve upon it.
My biggest problem is that I shouldn't eat this every day! LOL!
My biggest problem is that I shouldn't eat this every day! LOL!
Andy M.
Certified Pretend Chef
I froze some lox the other day as a test and ate some of it this morning. I detected no changes in texture.
Greg, I have a home made onion bagel with cream cheese and lox three times a week.
Greg, I have a home made onion bagel with cream cheese and lox three times a week.
Greg Who Cooks
Executive Chef
LOL, Andy, I have you beat by 4x a week! It's a good thing I don't presently have a significant other, or if I did she'd have to be hooked on it too, because I put a pretty generous serving of onion on my bagel/lox/cream cheese.
I've noticed that I have just one bagel ("everything") and enough thawed lox for one breakfast. I think I'll switch over to my egg burrito breakfast for a while. Having lox/bagel/onion/cream cheese for longer than I can remember seems excessive to me... Although good!
I've noticed that I have just one bagel ("everything") and enough thawed lox for one breakfast. I think I'll switch over to my egg burrito breakfast for a while. Having lox/bagel/onion/cream cheese for longer than I can remember seems excessive to me... Although good!
Andy M.
Certified Pretend Chef
Update: Since my positive results from freezing lox a week or so ago, I took the next step.
I normally buy lox at the supermarket in a 3 ounce (85 gr.) pack for $5.29. That's two bagel's worth of lox. Doing the math that's $2.65 per bagel. This past weekend I bought lox at Costco. It was 24 ounces (680 gr.) for $21.99. I got 14 portions so that comes out to $1.57 per bagel.
It's all in the freezer now so I'm set for about 5 weeks. That's two weeks for you, Greg.
I normally buy lox at the supermarket in a 3 ounce (85 gr.) pack for $5.29. That's two bagel's worth of lox. Doing the math that's $2.65 per bagel. This past weekend I bought lox at Costco. It was 24 ounces (680 gr.) for $21.99. I got 14 portions so that comes out to $1.57 per bagel.
It's all in the freezer now so I'm set for about 5 weeks. That's two weeks for you, Greg.
And your portions are slightly larger.
Mad Cook
Master Chef
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Andy M.
Certified Pretend Chef
And your portions are slightly larger.
I figured that you, having a numbers background, would notice that. Yes, I could have squeaked out a couple more servings but didn't see myself pulling off or adding little tiny slivers of salmon to get to the exact measure.
That's what I figured. Now just remember to enjoy the fact that your servings are a smidgen bigger.
Andy M.
Certified Pretend Chef
That's what I figured. Now just remember to enjoy the fact that your servings are a smidgen bigger.
...and they're tasty too. I had a serving today and it's really good stuff.
Mad Cook
Master Chef
I wouldn't keep it for much longer than 5 weeks. "They" usually don't recommend freezing any smoked goods for longer than a month
CharlieD
Chef Extraordinaire
I buy my lox directly from manufacturer. According to the company, as long as fish stays frozen, in a well-sealed package there is absolutely no problem to keep it for even a year. And I have done it too. Taste change is practically undetectable.
