I've bought two different sets of frozen salmon with the same result. On thawing the salmon is bland and off color (more gray than pink).
After cooking, the taste is OK, but the presentation and texture is totally off.
I've tried to defrost this fish in the fridge and submerged in milk with the same result. My guess is these two brands are no good.
So, my question is: does quality salmon exist frozen, with the 'same' texture and color as fresh salmon?
Best Answer
Some species of salmon are better or worse at freezing. Pacific Sockeye freezes very well and is your best bet if you're buying frozen. It's also the most expensive. Pink salmon doesn't freeze well at all (but is delicious if you can get it fresh!). Others like Chum are somewhere in the middle.
Most "cheap" salmon that you get in North American supermarkets is farmed Atlantic salmon. It holds up well to freezing, but is generally pretty gray and bland to begin with. Avoid it.