Freezing salmon helps it last longer, but how you freeze and store it changes its taste, texture, and nutrition. Fast freezing keeps it closer to fresh, while slow or repeated freezing can make it less tasty and healthy.

The review aims to explain how freezing and thawing affect the shelf life and quality of salmon. It explores the global fish market, the makeup of fish meat, and what happens to salmon's color, texture, and nutrition during freezing and storage. The authors want to help the seafood industry and consumers understand how to best preserve salmon quality. Simply put: The paper looks at how freezing changes salmon and what methods keep it tasting and looking its best.

This is a review article, meaning the authors collected and analyzed findings from many previous studies about freezing and storing salmon. They discuss different freezing methods, storage temperatures, and how these affect salmon's physical and chemical qualities. The review covers both short-term and long-term effects, using examples from scientific experiments and industry practices. Simply put: The authors read and compared lots of research to explain what happens to salmon when it is frozen and stored.

The review shows that freezing slows down spoilage but does not stop quality loss in salmon. Fast freezing creates small, even ice crystals, which protect the fish's structure and keep it closer to fresh. Slow freezing or temperature changes cause bigger ice crystals, leading to more damage, water loss, and tougher texture. Over time, frozen salmon can lose color, become less firm, and have lower nutritional value due to protein and fat changes. The authors recommend using rapid freezing and steady, low storage temperatures to best preserve salmon quality. Repeated freezing and thawing should be avoided, as it causes more damage. Simply put: Freezing salmon quickly and keeping it very cold helps it stay tasty and healthy for longer.