Salmon is frozen after purchase and is not suitable for direct consumption or continuous cooking. It needs to be frozen before the next processing. Usually, frozen salmon is slowly thawed in the freezer. After thawing, other operations can be performed. Salmon is best thawed 12 hour. After thawing, the water in the salmon turned into crystal ice, the content of tissue fluid decreased, and the meat became dry and vegetable-like. It is necessary to extend the thawing time of salmon so that the tissue fluid precipitated by salmon can be absorbed back, so that the taste and meat quality are better.