Make sure to minimize the creases in the bag and it will push all of the air out. While the seal remains open, slowly lower the bagged salmon into the water bowl, closed end first. The best way to do this is fill a large bowl with water (needs to be bigger than the piece of salmon).
Place your salmon fillet in a sealable plastic bag and remove as much air as possible. Once your salmon is properly thawed, store the raw salmon in the fridge until it’s time to cook. Check out step-by-step instructions on how Nobu prepares his salmon. He will then drain the pan and rinse off the fillets to remove all of the salt then pat dry. This process naturally extracts all the excess moisture from the salmon and increases its umami flavor. Whether Nobu is preparing the salmon for the evenings Omakase dinner or for the fridge, he will place the salmon fillets in a tray or pan and cover them with salt. Seasoning your salmon with salt will extend your raw salmon’s shelf life and this special process will also increase its flavor.
To keep your salmon fresher, longer, here is a tip from one of our Michelin Chefs, Nobu Yamazaki, the Executive Chef and owner of Sushi Taro. “If you want to maximize your salmon for storage, most people don’t realize it all begins with the preparation!” But as we all know, life happens, and the main question we get is: how long does salmon last in the fridge? If you’re like us with eyes bigger than our stomachs, here are some storage techniques that will help you keep your salmon up to 2 times longer! Preparation is key Prepare your salmon for storage like a Michelin star chef! In a perfect world, you’d bring out the exact amount of salmon to cook for your weeknight meals or weekend gatherings.
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