If your partner is an avid fisherman or you've come across a great promotion at the supermarket, chances are you've come home with more fish than you can eat. But in the presence of a freezer, it is not that big of a deal, because the fish that you will not eat immediately can be stored in it.
It is important to remember that fish is a perishable product and even in the freezer it should not be stored for a long time. With proper handling, the fish is able to be stored in a freezer at a temperature of -18 degrees for 2 months if it is oily and not more than 3 months if it falls into the group of lean fish.
The freezing process itself must begin with the cleaning of the fish. The scales, entrails, the abdominal membrane, as well as the blood vessel located along the spine are removed. The fish is then washed and dried. Fish up to 1 kg can be frozen whole and larger ones can be cut into pieces.
Arrange the cleaned fish in a shallow dish and store it in the freezer for 1-2 hours. It is then immersed in ice water, tightly wrapped in aluminum foil, then in nylon and is finally frozen.
Defrosting fish is best done in a refrigerator at room temperature or in a container with ice water to which a little salt has been added. You can drizzle the fish with vinegar or freshly squeezed lemon juice.