I have about 2 pounds of excellent cured and smoked lox. I won't go through it all. Should I slice up the remaining and freeze it, or should i freeze the whole filet? Thanks for any guidance!
After I cold smoke my salmon I cut it into pieces, vacuum pack and freeze. Unless you're anticipating needing a big piece in the future I'd go that route.
I did the same thing. Chose to keep it in one piece figuring it would have less surface area to be affected by the freeze. Also, I never know how I'll end up using it once I take it out, so keeping it in once piece gives me options.
I also cut mine into sections, vacuum seal and freeze. That way I can take out the amount I need.
Ditto on freezing pieces rather than slices.
T2