Tips in Freezing Your Fish
When you buy fresh fish online, you need to know how to keep the fish fresh. Who wants to eat fish who’s not fresh right? Freezing fish is one of the ways to keep them fresh. Freezing fish, however, is not just about keeping them in ice. The way you freeze your fish is important.
Because of oxidation and dehydration, the quality of fish flesh decreases when in the freezer. The term used for the highest stage of dehydration is “freezer burn”. Freezer burn happens due the fact that either you wrap the fish improperly or use the wrong wrapping. When the moisture is not sealed effectively by the wrap, the moisture in the flesh of the fish will decrease and it will turn hard.
On the other hand, poor packaging can cause oxidation. Before freezing, if you failed to fully remove air from the packaging and used the wrong type of wrap can result in the combination of polyunsaturated oils and fats in the fish with oxygen.
If fish is frozen properly, the flavor of the fish will remain for months. The quality of the fish will deteriorate when they are frozen for too long.
Freezing in Water
To protect the table and flavor quality, a coating of ice will be glazed on frozen fish that are sold in stores. In order to do this, the fish need to be stored in a freezer that has the temperature of -40°F. The usage of water in storing fish varies.
One of the methods of using water is by packing the fish in plastic containers (that are lidded) and then proceed by filling water into the container until it is almost full. Don’t forget to cover the fish with enough water. But please don’t leave any huge empty spaces as nutrients will be drawn out from the fish if there is too much water. The will result in the fish getting crushed by the frozen water as they freeze more slowly due to the lack of nutrients.
You can also put the fish in a plastic locking bag that is freezer graded. You then add a little amount of water and then zip the bag. Then you push any air that remains in the bag by folding it over the fish. When there is only little water remaining, you instantly zip the bag.
Here are some tips on freezing fish:
Remove leftover defrosted fish by dividing the cleaned fish into portions that follow the serving size.
Never refreeze defrosted fish. This is because fish becomes not firm as they used too due to the cell walls being broken down by freezing.
The quality of defrosted parts of the frozen fish worsens when you defrost them at room temperature. This is because they have to wait for the other parts to defrost too. Instead, defrost them in the refrigerator. Do it for maximum 24 hour before you cook it. You can also put the frozen fish in cold water until it is defrosted.