Fresh vs. Frozen Salmon: Key Differences

Salmon is one of the most popular and nutritious types of fish, but many people wonder whether fresh or frozen salmon is the better choice. Both options have their advantages, depending on factors like availability, taste, and nutrition.

Fresh salmon is often prized for its superior texture and flavor. It is typically sold in markets or served in restaurants shortly after being caught. However, unless it’s sourced locally, fresh salmon may lose some of its quality due to transportation time.

Frozen salmon, on the other hand, is often flash-frozen at peak freshness, preserving its nutrients and flavor. Freezing helps prevent bacterial growth and extends shelf life, making it a practical option for those who do not have access to fresh seafood. The key to enjoying frozen salmon is proper thawing—gradual defrosting in the refrigerator helps retain its texture and taste.

Ultimately, both fresh and frozen salmon can be excellent choices. If buying fresh, ensure it’s truly fresh and not previously frozen. If opting for frozen, choose high-quality, vacuum-sealed options to maintain the best possible flavor and nutritional value.