The fir eats / Victoria Heydt
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Positively Groundfish | 2022-11-17 21:56:54 |  67,134 Views |
How to Freeze Fish at Home | A Fishmonger's Guide
Fresh fish is a tasty protein that has a relatively short shelf life. Any fish that you don’t plan on eating within a few days should be frozen. Properly freezing fish doesn’t mean throwing it in the freezer. Here’s what you need to know to have top-quality fish for months:
Remember that freezing conditions are great for many types of fish and help to preserve their flavor and texture. Many fish such as cod or haddock are naturally cold water fish. They spend their lives in water that is only a few degrees above freezing so freezing them doesn’t change the meat as much as it would other proteins such as steak or chicken. You won’t lose as much flavor with many types of frozen fish as you would with land-frozen meat.
Never freeze your fish for more than 6 months. After that you will notice a serious decline in quality. Fatty fish such as salmon or trout will deteriorate even faster. Do not freeze them for more than 3 months. Some types of fish should never be frozen without vacuum packing or glazing. These are the types of fish with the most fat such as bluefish herring mackerel and sardines. If you have a surplus of bluefish vacuum pack it and know that you will later make fish cakes from it. The texture of the fish changes so a dish like fish cakes works best with frozen fatty fish.
