by Janet Farricelli CPDT-KA

Created on: July 29, 2009   Last Updated: August 19, 2009

Fish: as being one of the most perishable foods available for human consumption, it comes natural, to want to preserve its freshness as much as possible. Ideally, fresh fish should be savoured the same day it was fished or purchased, however, if this option may not be feasible, the very next choice would be to freeze it. One of the biggest challenges people encounter with the practice of freezing foods, is freezer burn and spoilage.

Exactly what is freezer burn?

Freezer burn is the result of dehydration and oxidation. This occurs when air reaches the frozen fish. The most common cause of freezer burn in fish is a low quality freezer container.

Is freezer burnt food safe to eat?

While foods affected by freezer burn may not look too good, they are still edible. The only problem is the fact that they may not taste as good or look as good as if they were not affected by freezer burn.

How can Fish be Prevented Form Getting Freezer Burn?

There are several ways to prevent freezer burn. The most important thing to keep in mind is to prevent air pockets from forming. With this goal in mind, freezing fish effectively may be a breeze.

-Invest in vacuum-packing

This is the best way to grant fish that tastes just as the day you caught it. If indeed you do a lot of fishing and end up freezing a lot, a vacuum packing machine will be worth every penny because you will forget about the sticker shock it in the long run after having savoured various great tasting meals.

-Glaze Your Fish in Ice Coatings

This is done by simply passing the fish in some cold water and then placing them on a sheet pan to freeze. This is then repeated several times until the fish generates a 1/4 inch coating of ice. After ward, the fish is ready to be placed in a storage container until ready to thaw.

-Look for Moisture Resistant

When you shop for freezer storage containers, look for those that state they are moisture and vapor resistant. When using freezer bags, you can wrap the fish in some plastic wrap first, tape it shut and then place the wrapped fish in the freezer bag. The bag should then be closed leaving a corner open. At this point, try to remove as much air as possible, before closing it completely.

-Remove from Plastic Tray

If you bought fish from the grocery store, very likely it came inside a plastic wrapped tray. Freezing this whole container may appear to be a quick way to freeze the fish but this container is way too full of air. Instead, open it up and take advantage to make individual portions and follow the plastic sealable freezer bag instructions above.

For how Long Should Fish be Frozen?

Generally, not more than six months. Longer than that the fish will become lower grade losing quality and will be more prone to freezer burn. Very fatty fish like herring, sardines, mackerel and bluefish do not do well when frozen.

As seen the freshness of that fish you just caught last week-end may be preserved well if you allow it to. Invest in some good containers or better in a vaccum-packing machine and you may be able to savour that fish months later, as you recollect great memories of a day spent at the lake.

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