Quoted:
Quoted:
If it is properly taken care of, it can last for a few years. Up here in AK most folks vacuum pack everything we catch/hunt and it lasts a good long time.
If it is the usual paper/saranwrap setup, it can get freezer burnt. It won't go rancid, but the burnt sections will taste like satan's asshole.
It's vacuum sealed
Huh. Provided it didn't smell bad when thawed, and you pared off any potentially freezer burnt bits, it was probably just the individual fish. A big part of the flavor of salmon comes down to how it was caught. Growing up, we would just stick a stringer through their gills and toss em back in the water. As an adult, I clean and gut the moment they are out of the water. Tastes a million times better just because the flesh isn't getting bloodshot/full of hormones as the fish bleeds out on a stringer. (kind of how venison tastes different between dropping right there and having to track it for a quarter mile after a lung shot)
If it is a big flavor issue though, I'd definitely try a marinade. I usually do it myself, but in a pinch, the Kona Mountain maranaides you can get at walmart (at last in HI and AK) are actually pretty damn good. The Teryaki sesame does one hell of a salmon if you let it sit for an afternoon. Bake/grill and set on a bed of steamed rice and you have one hell of a dinner
Hmmm... I have a long weekend next week. Might need to do that. Been a while