by Susan Klatz Beal

Created on: July 24, 2009   Last Updated: February 03, 2012

In some parts of the United States learning how to fish is a rite of passage. Those who fish know all too well that occasionally one is lucky enough to catch a lot of fish, but it isn't likely that even a family would be able to eat it all at once. People who go on fishing vacations often like to send some of their catches home so that they can enjoy their trophies after the trip.

Knowing how to freeze fish in such a way as to prevent freezer burn or spoilage is essential. Here are some tips and ideas.

1. Clean and scale the fish before freezing it. Remove the guts as well. If you cut the heads and tails off, consider saving them and freezing them. They will make great fertilizer for your vegetable garden - especially for tomatoes.

2. Make sure that the fish is completely dry before freezing it.

3. Small fish should be frozen whole but large fish could be cut into steaks or fillets. Steaks should be no more than one inch in thickness.

There are several ways by which to freeze fish. Make sure that the packages are no more than an inch thick.

USING PLASTIC AND THEN WRAPPING IN FOIL OR FREEZER PAPER -

*Using clear plastic wrap -

To freeze fish in plastic look for plastic that is moisture and vapor proof. After putting the fish in the plastic, make sure that you have let all of the air out. Cover the plastic with an over wrap. You can use aluminum foil or freezer paper.

*Using Ziploc freezer bags -

Pack fish carefully into the plastic freezer bags. Remove the air from the bag either by sucking it out with a straw or laying the bag on a flat surface and pressing the air out. Wrap the plastic bags with an over cover of either aluminum foil or freezer paper.

USING BAGS WITH A VACUUM SEAL -

Place the fish in the bags, taking care not to pack the bag too full. Make sure that the bag is no more than one inch thick. If more than one steak, fillet are to be put in the vacuum sealed bag, consider putting each piece in individual plastic bags before putting them in the vacuum bag. Make sure you don't get the area of the seal wet. Seal the bag and remove all of the air. It isn't necessary to cover vacuum packed backs with aluminum foil or freezer paper.

PLASTIC CONTAINERS -

Make sure that the plastic containers you use are very rigid and about one inch thick. Fill the container all the way to the top. To prevent the fish from drying out in the freezer or to prevent any oxidation, cover the fish with water and then seal the container.

After packing the fish into the proper packaging, label each package and/or container and put the date on it. When putting the fish in the freezer, do not pile the packages on top of one another: it is important to maintain only one layer.

SMOKED FISH -

Smoked fish can be frozen by using any of the above mentioned methods. Brush each piece with some plain salad oil to prevent the fish from oxidizing or drying out during the freezing process.

FREEZING TEMPERATURE AND SAFE LENGTH OF FREEZER TIME -

The ideal temperature for freezing fish or seafood is 0 degrees or colder. The colder the freezer is, the longer one can keep it. Ideally, any type of shell fish, fatty fish (for example salmon,) or smoked fish should not be frozen for longer than three or four months. Leaner fish such as flounder, sole or rockfish can be frozen for up to six or nine months at the most.

Thaw fish or seafood in the refrigerator or under cold water. One should never thaw the fish or seafood in warm water. Never thaw seafood or fish at room temperature.

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