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

The Salmon of Doubt

[brokengoose.livejournal.com]

I've heard that the best way to keep fresh fish refrigerated is the way that most fish mongers do it: put the fish on a tray of ice to keep it as close to frozen as possible.

Salmon has a few parasites that can be killed by commercial freezing, but not by the average home freezer. So, I've always heard that if you're not able to use the fish right away, it's far safer to buy frozen fillets. That said, unless you're serving it partially cooked, I suspect that you'd be fine either way.

Re: The Salmon of Doubt

[cellio]

Thanks for the tip!