How long does salmon keep...

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kb ↓

Tue, May 22 2012, 2:01 am

in the fridge? I like to prepare of ahead of time for yom tov, and I was going to make salmon -
I assume I can't make it today and serve it next Monday, but when can I make it? Or is it okay to make it and then freeze it (and take it out of the freezer before Shabbos starts to give it time to defrost before motzei shabbos...) Or is the fish one of the things I'm just going to have to make Thrusday night/Friday morning?

hila

Tue, May 22 2012, 2:17 am

why not make it fresh on chag ? you can cook

sarahd ↓

Tue, May 22 2012, 2:29 am

Depends how you're going to prepare it. I am going to make marinated salmon, which keeps up to a week. I plan to make it Wednesday night. If I was baking salmon or just cooking it, I would make it Thursday night or Friday.

hila, I don't know if this is the case with kb, but induction and glass ceramic stoves, like I have, can't be kept going overnight. I have to cook everything in advance and warm it up on a plata.

myself

Tue, May 22 2012, 2:31 am

As sarahd said. The only way to prepare your fish early and still have it fresh is by marinating it. Otherwise do it as late as possible.

↑ kb ↓

Tue, May 22 2012, 2:47 am

Hila, I have a small apartment. That said - if I have my plata out, it can either carry my entire fleishig countertop, or my stove. I cover my stove so that I'll have somewhere to serve (and my candles go on my milchig counter, so that's not available for the plata either, even if it would be allowed, which I don't know.

So I don't have access to my stove on Yom Tov. (Unless I buy a blech, and try to make my cholent on that, and hope that it comes out good... or buy a blech and a crock pot for my cholent... both a lot of expenses just for some fresh fish/soup.) So I'm trying to figure out what I can serve and still work within my kitchen-ability.

But if I make it Friday morning, will it still be okay on Monday? Or not for sure?

Or can someone post a really good marinated salmon recipe with clear directions? Does marinated salmon look pretty?

elishe

Tue, May 22 2012, 3:02 am

in the frige it wude keep 2 to 3 day's but in a freezer much longger.
its also a qestion on luck.

↑ sarahd ↓

Tue, May 22 2012, 3:20 am

It will most likely last from Friday to Monday. I usually cook my fish on Thursday (not marinated) and I expect it to be good still on Sunday.

Here's my recipe for lightly marinated fish. I like it because you don't get a very pickled taste.

12 slices salmon
2 quarts water
3 onions, sliced
4 T. salt
1 1/2 c. sugar
3/4 tsp. pepper
3/8 c. lemon juice
4 bay leaves
1 1/2 tsp. garlic powder
3/4 tsp. allspice (opt.)

Bring all ingredients except fish to a boil and cook for 20 minutes. (Put the onions in one of those net boiling bags for ease of removal and disposal.) Add fish and cook for another 20 minutes for slices, 17-18 minutes for fillets.

↑ kb

Tue, May 22 2012, 3:33 am

Sarahd, what makes this marinated? (is that a stupid question?)

↑ sarahd ↓

Tue, May 22 2012, 9:25 am

Not at all. The lemon juice, I think, is what marinates it. In most pickling recipes it would be vinegar.

I could be wrong, it has happened before. Wink

mommyhood ↓

Tue, May 22 2012, 9:39 am

sarahd wrote:

Why can't a glass ceramic stove be kept on overnight? Sorry to hijack the thread I just recently got this type of oven and this is my first yontif using it. I know you can't put a blech on it but I thought I could leave it on to use it after Shabbos

↑ sarahd

Tue, May 22 2012, 10:04 am

My stove turns off automatically after six hours. Check your manual to see if yours does too.

OOTBubby

Tue, May 22 2012, 10:42 am

Most salmon recipes will be fine made 3 days before -- even more than that.

↑ mommyhood

Tue, May 22 2012, 10:46 am

sarahd wrote:

My stove turns off automatically after six hours. Check your manual to see if yours does too.

My manual gave instructions for how to disable that feature, that was actually one of the first things I did when I got the oven.

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