food safety

[cellio]

Dear LJ brain trust,

I'm having folks over for lunch on Wednesday (second day of Rosh Hashana) and I want to serve salmon. I almost always buy fresh fish the day I'm going to cook it, but that won't work then. The Google-aggregated wisdom of the net seems to hold that you can keep salmon in the fridge for two days. But I would want to buy it Sunday rather than adding a grocery stop to Monday, which will already be hectic with trying to get home from work in enough time to do prep and get to services that night.

What are my options? Can I freeze fresh salmon -- and if so, would I regret it? Do any of you have recipes that I can cook Monday that would reheat ok on Wednesday? (I was going to bake it.) Any other ideas? I guess the current default is that I'll buy frozen salmon filets if I can get them, but I was hoping to cook one big piece -- it looks mice on the big platter surrounded by veggies and stuff that way.

Comments

[multislackerkim.livejournal.com]

Can you pay for it on Sunday and have the fish delivered Tuesday or Wednesday? Or have a non-Jewish buddy buy it and drop it off? I'm not sure what protocol is for the holy days. I just know that a non-Jewish buddy of mine in South Philly was the guy who turned on/off the lights in the synagogue every week, so that philosophy works for some folks.

[cellio]

Good question. If the store delivered I could probably do that; having someone else go get it feels like it crosses a line, but I'm not sure why.

I stopped at the fish counter today (I was doing all my other shopping so figured I'd ask), and the person assured me that today's fish had come in yesterday, not Friday. I sniffed it anyway and it seemed fine, so I bought and froze today.