1) Slow Thaw in the Fridge for Safety and Quality
We recommend slow thawing your fish by placing it in the fridge for approximately 24 hours before use.
Slow thawing has multiple benefits: safety and quality. Thawing in the controlled temperature of a refrigerator will keep your fish safe from harmful bacteria that can grow in warmer temperatures. Additionally, slow thawing will keep your fish flavorful and maintain its texture.
2) Introduce Oxygen While Thawing
When thawing, cut open the original packaging or remove the fish completely and thaw it on a plate or in a ziplock bag. Introducing oxygen prevents bacterial growth in vacuum-sealed packaging during thawing. Then, place it in the fridge for slow thawing.
3) Pat Dry Before Use
Dry your salmon before cooking to minimize moisture.
4) Check Vacuum Seals to Avoid Freezer Burn
If a vacuum seal has loosened, cook your fish as soon as possible to prevent freezer burn.
5) Sushi-Grade Salmon – Safe to Eat Raw
Our salmon is all sushi grade! Once thawed, you can enjoy it raw in handrolls, poke bowls, or other dishes.
6) Why Our Fish Still Has Pin Bones
Kenai-Red’s seafood is as natural as possible; our process is done by hand in small batches to maintain the quality of the fish.
Usually, large processors remove pin bones with a machine of the same name. To remove pin bones using this machine, the salmon have to “rest” for a few days to allow for their flesh to soften. However, “resting” is a euphemism in the fish industry for degrading. The resting process causes a loss of quality that we aren’t comfortable with, hence why we choose not to do it.
