How to freeze fresh fish at home
It's no secret that it is better to cook fish right afterpurchase or harvest. But sometimes there is simply no such possibility. Or another option - the fish was large enough. Then it is better to divide it into several culinary "sessions". In any case, let's figure it out, how to freeze fresh fish correctly!
The main and basic requirement is to freezeyou can only have fresh fish. It is not necessary to salt it contrary to popular opinion. Salt does not affect the shelf life, but it can significantly worsen the taste and texture of fish fillets. For freezing, plastic utensils are suitable, but you can tightly wrap the carcass with foil or a plastic bag. The main thing is to limit the access of oxygen as much as possible. Sometimes, for this purpose, the fish are frozen in ice. To do this, it is pre-packed in a bag and put in a container filled with water.
Low-fat fish species (fat content - 0.3-4%),Such as pike, hake, perch, pollock, pike perch, bream, flounder and others, are stored longer than fatty varieties. We refer to the latter fish with a fat content of 8% or more. It includes salmon, trout, stellate sturgeon, herring, halibut, mackerel, etc. But, interestingly, the salmon fillet in frozen form will retain useful micronutrients and taste qualities longer.
How to freeze fresh fish and at the same time maximally extend its shelf life? For this, follow the simple rules.
First of all, the fish needs to be thoroughly rinsed andto gut. If desired, you can remove the gills, fins, head and tail. It is ideal to cut it into fillets or thin pieces. Then it will freeze quickly and more or less evenly. You can put a large carcass entirely in the freezer, then the outside will freeze faster than the internal one. In this case, the meat can form crystals, which will gradually destroy the muscle tissue. Therefore, this method of fish freezing is undesirable.
Ensure that packages with frozen fish do notwere in contact with each other and did not lie on top of one another - this interferes with the normal circulation of the cooled air, which increases the duration of the process of freezing. In addition, in this case the product cools and freezes unevenly.
The storage period is also affected by the time interval that has elapsed from the catch to the freeze. Before how to freeze fresh fish, it must be stored in the coolest place possible. The expiration date is affected by the temperature regime. The lower the temperature, the longer the product will remain.
Hopefully our advice how to freeze fresh fish correctly, will help you eventually get a tasty and healthy dish.
Remember that taste affects andcorrect defrosting of the product. To do this, it is necessary to transfer the fish to the refrigerator and maintain the temperature around +5 C. If it is necessary to accelerate the defrosting process, you can put it in cold, slightly salted water (for two liters, just one teaspoon of salt). But at the same time it is highly recommended not to defrost fish in hot water. Otherwise, it will lose a lot of moisture and nutrients.