Last year's salmon is still holding up great. I brined it for a bit in salty water so that when I cooked it, that white gloop didn't ooze out. Then I seasoned it and cooked it the way I've been making salmon lately. I sauteed it flesh side down in a mixture of olive oil & butter and then flipped it over and let it finish in a 400degree oven. It was great. My cat even ate a little piece that I gave to her, which is something she's never done before.