So I put six cans of Red Salmon in the freezer for two days, thawed one can for a day, refroze it for two days, thawed it, refroze it for two days. Five more cans for a one month long (freeze/thaw) test of the resulting quality.
Zero change in the texture, as compared to other cans from the same case, eaten earlier. I did this because I have buried many cases of this Red Salmon in the last few weeks. I buried it in such a way I doubt it will freeze, but I wanted to know if it would come out as mush. I don't know if the salt water it is packed in is a factor, but I doubt that it is. I am ecstatic with the results.
Zero change in the texture, as compared to other cans from the same case, eaten earlier. I did this because I have buried many cases of this Red Salmon in the last few weeks. I buried it in such a way I doubt it will freeze, but I wanted to know if it would come out as mush. I don't know if the salt water it is packed in is a factor, but I doubt that it is. I am ecstatic with the results.