Thawing your salmon correctly is very important in order to ensure peak quality and prevent health risks. Once thawed pat gently with a paper towel to remove excess moisture. We recommend you follow FDA guidelines for food handling and cook all products to the FDA’s Recommended internal temperatures. There are several methods of defrosting your seafood. We recommend the following:

• Refrigerator - For the best quality remove from packaging, plate and then cover. Place it in the refrigerator 12-24 hours prior to cooking. Once defrosted your salmon will be good for up to three days. Do not refreeze it.
• Cold Water - Submerge the salmon in a cold bowl of water leaving the it in the sealed bag. Keep submerged until it is completely defrosted, changing the water changing the water as needed. It is not recommended to thaw the salmon outside of the sealed bag. Cook immediately after defrosting.
• Microwave  - You can defrost salmon in the microwave by following your microwaves defrost settings and instructions. While this is the fastest method we don’t recommend it as quality will suffer.