Getting the most from a frozen side
Portioning, re-wrapping and thaw planning so nothing is wasted between deliveries.
A frozen side of salmon is one of the most flexible things in your walk-in, but only if you handle it with a plan. The goal is simple: thaw only what you'll use, and protect the rest so its quality holds until the next delivery.
Portion on arrival
If you ordered whole sides, break them down while they're still firm from delivery, before a full thaw. Cutting semi-frozen fish is cleaner and lets you package single-service quantities you can pull one at a time.
Re-wrap well
Air is the enemy. Wrap portions tightly, vacuum-seal if you can, or double-wrap and press out the air, and label with the date. Well-wrapped fish held at a steady −18°C keeps its texture far longer than fish left exposed to freezer air.
Plan your thaw
Thaw under refrigeration overnight, never at room temperature, and only pull what a day or two of covers will move. Because you're starting from frozen-at-source fish, you set the pace, thaw to demand, and let the freezer hold the rest.
Thaw to demand, not to habit. The freezer is buying you time; don't give it back.
