Salmon can be stored in the freezer for 1-2 days, and wrapped with plastic wrap for 1-2 days. Need to eat as soon as possible to ensure freshness and nutrition. It can also be frozen for a long time, thawed slightly before eating, sliced and cooked, but frozen salmon is no longer suitable for raw eating. It is recommended to braise in soy sauce and fry in oil.
Extended data
Salmon contains a lot of high-quality protein and ω-3 series unsaturated fatty acids, which helps to reduce blood lipids. At the same time, DHA and EPA also play a vital role in the development of children's brain cells and vision. Therefore, moderate consumption of salmon is beneficial to the prevention of cardiovascular and cerebrovascular diseases in middle-aged and elderly people and the development of children's intelligence and vision.
Thiaminase in seafood can destroy vitamin b1in food if eaten raw; Secondly, moderate heating will not destroy protein and unsaturated fatty acids in salmon, but it is more beneficial to protein's digestion and absorption.
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Salmon can be kept in the cold storage for several days.