The average American consumes about 3.5 ounces of seafood per week, reports the National Oceanic and Atmospheric Administration. This is only 50 percent of the amount of fish the American Heart Association recommends healthy adults should eat weekly to lower the risk of heart disease and high blood cholesterol. Salmon is one of the best fish you can include in your diet: It's versatile, rich in omega-3 fatty acids and low in contaminants such as mercury. A simple way to increase your intake of salmon on busy days is to cook a whole fillet, divide it into serving-sized portions and freeze it to use later in the week.
Confirm that your freezer is set at 0 degrees Fahrenheit.
Cook the salmon using a low-fat method such as baking, grilling or poaching. Allow the salmon to cool for up to two hours.
Divide the salmon into 3.5-ounce portion sizes.
Place the salmon portions into freezer-friendly zip-top plastic bags or airtight plastic containers. Use a pen or marker to label the bag or container with the contents and date frozen.
- NOAA Fisheries: Seafood & Human Health
- American Heart Association: Fish 101
- Monterey Bay Aquarium Seafood Watch: Salmon
- Ontario Ministry of Health and Long-Term Care: Food Safety
- Still Tasty: Food Storage - How Long Can You Keep...Salmon - Fresh, Cooked
- U.S. Food and Drug Administration: Refrigerator & Freezer Storage Chart
- U.S. Food and Drug Administration: Fresh and Frozen Seafood - Selecting and Serving it Safely