How to Properly Prepare Fish Part 2: Freezing and Storing

How to Properly Prepare Fish Part 2: Freezing and Storing

In part one of the How to Properly Prepare Fish series we looked at the basic procedure for scaling fish. In part two, we will go through how to properly store and freeze fish.

Whether you are pier fishing in Los Angeles or ice-fishing in Wisconson, it is important to know how to store fish since they are very perishable .If you want to store fish, there are ways you can properly freeze the fish to keep it tasting fresh at a later time. This article offers a guide to properly freezing and storing fish.

Ice the fish: Once you catch the fish, the first step is to place them on ice as soon as possible. As soon as the fish dies, the delicate flesh begins to break down if it is not kept ice cold. This affects the taste and freshness of the fish, so put the fish on ice immediately. An added incentive to icing the fish is that cold temperatures significantly slow bacteria from growing on the fish.

Storing: If you are planning on eating the fish in a few days, you must still keep the fish on ice in the refrigerator. Place it whole in a container full of crushed ice with their bellies down, and then cover the container. Before storing the fish, it must be washed in cold water then dried with a clean cloth or paper towel. After it's dried, wrap it tightly in waxed paper or plastic wrap and store on ice in the coldest part of the refrigerator, which would be on the top shelf in the back.

Freezing: If you are not planning on eating the fish in a few days, you must freeze the fish. Frozen fish can last from 3 to 6 months depending on the type of fish. It is important to note that the preparation for freezing a fish is essential because once a fish comes in contact with air it begins to lose its freshness. To prevent air from touching the fish, wrap it in aluminum foil, and then wrap it again with freezer paper. An alternative method would be to freeze the fish in a block of ice, which significantly protects the fish from being exposed to any air because the air cannot penetrate through the ice. This method works well for smaller pieces, such as fillets. When you are ready to thaw the fish for cooking, put them in the refrigerator or run them under cold water first. Avoid thawing fish at room temperature or running them under warm water.

Important to Note: There are some fish you can never store in the freezer. Fatty fish such as bluefish, herring, mackerel, sardines, salmon and trout are fish you should never freeze because the quality of the fish will be lost.

Brine Solution: One trick of the trade that some of the wiliest anglers apply to their freezing fish techniques is in using a brine solution. The saline solution helps keep the fillet moist and the fish firm. When using a brine solution, dissolve one cup of salt into a gallon of cool water, then soak the fillets for 30 seconds and place in the freezer bags.

Now that we've looked at how to properly store fish for future consumption, let's examine how to cook your fish using healthy and delicious methods in part 3 of our series, How to Properly Prepare Fish: Cooking Methods.

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