When growing up in Alaska, we froze EVERY bit of fish that was ever brought home. New fish was promptly cut, wrapped, and frozen, while the oldest skankiest fish in the freezer was tapped for meals. Never ate a truly fresh piece of salmon the whole time I lived there. Pretty stupid, huh?
Took a long time to abandon the hoarding frozen fish mentality.
Completely gave up on freezing fresh salmon last year. Just too dissatisfied with the results from both a taste and texture standpoint. Obviously, NOTHING can beat fresh, so I made a pledge to consume all the catch fresh with family and friends then smoke whatever was left over. Of course that meant no fresh salmon when salmon are not available to catch. Yes the freezer is empty this spring.
So time to reconsider freezing.
Growing up the key issue was preventing freezer burn. Before vac-pack, it was all about double wrapping and minimizing exposed flesh by keeping the skin on, and cutting roasts as opposed to fillets to keep exposed surface area to a minimum. Sometimes even freezing smaller salmon whole to keep the meat protected by skin.
Vac-packing certainly helps but exposed flesh can still "burn" with an airtight seal.
Lately, I've heard that leaving the skin on (to protect flesh from freezer burn) actually imparts an off taste/flavor to the fish. I've always wondered what that funky frozen salmon smell was all about.... was it from freezer burn? was it the skin? was it that nasty slime that seems to magically proliferate while sitting in a frozen state, unbeknownst to you until you thaw it out?
So what do folks think for frozen salmon... skin on or skin off?