Salmon that is properly vacuum sealed and stored in the fridge can last for 2-3 weeks beyond the sell by date printed on the package. The vacuum sealing process removes oxygen from around the salmon, which helps it last longer by inhibiting bacteria growth and oxidation reactions. As long as the vacuum seal remains intact, the salmon should remain fresh and safe to eat for an extended period of time when refrigerated.
Why Does Vacuum Sealing Extend Salmon’s Shelf Life?
Vacuum sealing is an effective food preservation technique because it removes oxygen from around the food contents. Oxygen enables aerobic bacteria to thrive and also contributes to oxidation reactions that cause food spoilage. When oxygen is removed via vacuum sealing, the growth of aerobic microbes is slowed and oxidation reactions are minimized. This creates an anaerobic environment that helps food stay fresher for longer.
Salmon is a fatty fish that is prone to spoilage from oxidation. The unsaturated fatty acids in salmon flesh can react with oxygen and become rancid. Vacuum sealing prevents this oxidative rancidity, allowing salmon to maintain quality and fresh flavor for an extended period under refrigeration.
Vacuum sealing also inhibits the growth of common spoilage organisms like Pseudomonas bacteria that require some oxygen to proliferate. It creates an added layer of protection against Salmonella and Listeria as well, which are dangerous pathogens that can contaminate salmon and other seafood.
Tips for Vacuum Sealing Salmon
To get the most extended shelf life out of vacuum sealed salmon, follow these best practices:
- Purchase fresh, sushi-grade salmon and inspect for quality. Make sure there are no signs of sliminess, discoloration, or foul odors.
- Clean the salmon thoroughly, pat dry, and freeze for 7 days if concerned about parasites. Thawing prior to vacuum sealing also firms up the texture.
- Cut the salmon into individual portions prior to vacuum sealing to avoid repeatedly opening the package.
- Use a vacuum sealer machine and quality plastic bags designed for long term freezer storage.
- Remove as much air from the bags as possible then seal according to the machine instructions.
- Label the salmon packages with contents and date before placing in the fridge.
- Store the salmon in the coldest part of the refrigerator, at a temperature of 34-40°F.
Following these steps helps remove oxygen, lock in freshness, inhibit bacterial growth, and extend the shelf life of the vacuum sealed salmon.
How to Tell if Vacuum-Sealed Salmon Has Spoiled
Although vacuum sealing can extend the shelf life of salmon significantly, it does not make the salmon last indefinitely. Here are some signs that vacuum sealed salmon has spoiled and should be discarded:
- Broken or loose seal – If the vacuum sealed package has lost its tight seal, air and bacteria can contaminate the salmon, causing faster spoilage.
- Discoloration – Spoiled salmon will turn yellow or brown and have dull, faded looking flesh.
- Sliminess – A thick, slippery coating on the salmon is a sign of bacterial growth.
- Ammonia smell – Salmon gives off an ammonia odor as it starts to spoil due to protein breakdown.
- Sour flavor/odor – Spoiled salmon tastes and smells sour or rancid.
- White film on surface – The growth of lactobacilli bacteria results in a chalky white film on old vacuum sealed salmon.
Any signs of spoilage mean the salmon should be discarded even if the printed expiration date has not passed yet. When in doubt, remember the old saying “when in doubt, throw it out” applies here.
Shelf Life of Salmon by Type
The specific type of salmon impacts how long it will last when vacuum sealed and refrigerated. Here is a breakdown:
Fresh Salmon
- Shelf Life: 14-28 days from the catch date
- Vacuum Sealed Fridge Life: 2-3 weeks past the sell by date
Frozen Salmon
- Shelf Life: 9-12 months in the freezer
- Vacuum Sealed Fridge Life: 1-2 weeks once thawed
Canned Salmon
- Shelf Life: 3-5 years unopened
- Vacuum Sealed Fridge Life: 1 week once opened
Of course, food safety depends on much more than just vacuum sealing. Proper handling during processing, transport, storage, and thawing impacts shelf life as well. But vacuum sealing can play a major role in extending the usable lifespan of salmon. monitor the vacuum sealed packages closely and discard promptly at the first signs of spoilage.
Can You Freeze Vacuum Sealed Salmon?
Yes, you can safely freeze vacuum sealed salmon for long term storage. In fact, freezing and vacuum sealing salmon go hand in hand when it comes to food preservation. Here are some freezer storage guidelines:
- Double wrap salmon portions in vacuum bags for extra protection.
- Exclude as much air from the bags as possible prior to sealing.
- Lay bags flat in a single layer to freeze solid overnight.
- Once frozen, bags can be stacked or placed upright in the freezer.
- Label the bags with contents and freeze-by date (9-12 months).
- Avoid freezing previously frozen salmon more than once.
- Store frozen salmon below 0°F for best quality.
Freezing stops bacterial growth and enzyme activity that could lead to spoilage. Vacuum sealing prevents oxygen exposure and freezer burn, maintaining the quality and texture of the salmon. Properly frozen and vacuum sealed salmon can be stored for up to one year while retaining freshness.
Thawing and Serving Vacuum Sealed Salmon
Once ready to eat, thaw and serve the vacuum sealed salmon properly to enjoy its fresh taste and texture:
- Refrigerator Thawing – Place sealed frozen salmon in the refrigerator 1-2 days before needed. This slower thaw helps maintain moisture.
- Cold Water Thawing – Submerge the vacuum sealed bag in cold water, changing the water every 30 minutes. Takes about 2 hours for a 1 lb package.
- Microwave Thawing – Use the defrost setting in short intervals to gently thaw vacuum sealed salmon, around 5 minutes per pound.
- Cook Frozen – Salmon can cook from frozen state either sous vide, on the stovetop or grill, or baked in the oven without thawing first.
- Avoid Room Temp – Do not thaw salmon bags at room temperature as bacteria can start growing on the outer surfaces.
Once thawed, use the salmon within 2 days. Do not refreeze thawed salmon. Cook or serve the salmon cold on salads, rice bowls, tacos, pasta, and more. Discard any leftover cooked salmon within 3-4 days.
Storing Leftover Vacuum Sealed Salmon
To store leftover vacuum sealed cooked salmon in the fridge:
- Let cooked salmon cool completely, then package in a clean airtight container.
- Refrigerate leftover salmon within 2 hours of cooking.
- Only reheat salmon once to 165°F or serving cold in dishes.
- Use leftover cooked salmon within 3-4 days.
- Do not vacuum seal cooked salmon or re-freeze, as quality quickly deteriorates.
You can also use leftover cooked salmon in cold salmon salad, sandwiches, and other dishes that don’t require reheating. Just make sure to obey the 3-4 day refrigeration limit for safety.
Signs of Spoiled Leftover Salmon
Watch out for these signs that cooked salmon has gone bad and should be thrown away:
- Dry, flaky texture
- Sour or ammonia smell
- Mucus-like slime
- Grey, dull flesh color
- Mold growth
Trust your senses – if leftover salmon smells or appears off in any way, do not risk eating it. Spoiled cooked salmon can cause food poisoning.
Bottom Line
Vacuum sealing can significantly extend the shelf life of fresh and frozen salmon. It inhibits bacteria growth and oxidation to keep salmon fresh and safe for consumption for 2-3 weeks when refrigerated. Always store salmon below 40°F and check for signs of spoilage before eating. With proper vacuum sealing technique, handling, and storage, salmon can retain optimal quality and taste for longer.
Summary Table
| Salmon Type | Fridge Life | Freezer Life |
|---|---|---|
| Fresh salmon | 2-3 weeks vacuum sealed | N/A |
| Frozen salmon | 1-2 weeks after thawing | 9-12 months |
| Canned salmon | 1 week after opening | N/A |
Frequently Asked Questions
Can you vacuum seal salmon after cooking?
It is not recommended to vacuum seal already cooked salmon. The cooking process starts breaking down the tissues, allowing bacteria to thrive more quickly. Cooked salmon should be eaten within 3-4 days and does not gain extended shelf life from vacuum sealing.
How long can I store smoked salmon in the fridge?
Properly vacuum sealed smoked salmon will last 2-3 weeks refrigerated. After opening, reseal tightly or consume within 5-7 days.
Can you eat salmon after the sell by date if frozen?
Yes, if salmon has been continuously frozen solid at 0°F or below, it remains safe to eat after the sell by date. The quality may start declining after 9-12 months due to texture changes and freezer burn.
Is it better to freeze salmon raw or cooked?
Freezing salmon raw yields the best results for maintaining quality and texture. Cooked salmon tends to become mushy and dry when thawed after freezing.
Can you re-freeze thawed salmon?
It is not recommended to refreeze previously frozen salmon. Thawing causes damage to the salmon flesh. Refreezing will deteriorate the texture further. Only refreeze if salmon has been kept thawed for less than 2 days refrigerated.
Conclusion
Vacuum sealing salmon provides an efficient way to extend its shelf life while maintaining quality. Proper refrigerated storage below 40°F combined with vacuum sealing can keep fresh salmon safe to eat for up to 2-3 weeks past its sell by date. Frozen salmon that is vacuum sealed can last in the freezer for 9-12 months without issue. Follow safe handling practices and check for signs of spoilage before consuming vacuum packed salmon. With the right techniques, vacuum sealing enables longer salmon storage to reduce waste and shopping trips.