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Basic Rules for Freezing Fish

Darth Vader
Nadia Galinova
Translated by
Nadia Galinova
Freezing fish

Fish is one of the healthiest foods that should be present at your table at least 2-3 times a week. Practical people can freeze fish by following these basic rules.

It is important to know that only freshly caught fish is suitable for freezing. The fish bought from the store is not fresh enough. It should be consumed immediately and should not be placed in a freezer.

Freezing preparation includes cleaning the fish from both scales and entrails. The cleaned meat is carefully washed under a light stream of running water. If the fish you are going to freeze weigh more than 1 kilogram, then they need to be cut.

The next step is to place the prepared fish fillets in a plate (or other wide but shallow container) and place it in a freezer for 1-2 hours without packaging it. After removal, the meat is immediately wrapped in aluminum or polyethylene foil. The packaging is tightened well, the air is removed, then the packages are stuck together.

Under no circumstances should you exceed the maximum shelf life. Oily fish can be preserved for a shorter time than the more tender ones. This is because fish oil is generally easily spoiled, even when frozen.

The maximum storage time for trout, pike and carp is 2 to 3 months. The peculiarity of these fish is that after washing and before freezing the fish must be dried inside and out. Large fish are defrosted completely. Smaller ones are boiled, baked or fried at a moderate temperature in a semi-frozen form.

Fish fillets also have a maximum shelf life of 2 to 3 months. For them, when packing, the pieces are separated from each other with foil. After partial defrosting, the fillets are baked or fried again at a moderate temperature.