When you’re ready to start cooking dinner your exhilaration soars opening the freezer, just to find that the fish you froze has freezer burn. All fisherman should know how to properly ice up fish. Much of the time though, consuming fresh is simply not an option particularly if you have a huge haul. So, if you invested all that time getting some great fish, get in the practice of freezing. With a few basic steps, you can be certain that the next time you explore the freezer your fish will certainly be nearly as good as when you packed it away.
Constantly clean anything you’ll be freezing with chilly, running water and pat dry. The idea is to get rid of mucous and germs that can produce off-flavors in the freezer. Remember that air is your adversary when freezing fish. Direct exposure to cold air dries out the flesh and alters the shade, appearance, as well as taste to a factor where it’s inedible. Lean fish species like cod, snapper, pike, and walleye are particularly prone to fridge freezer burn. High-fat fish, such as salmon, trout, and whitefish, are prone to going rancid in the freezer. Rancidity is caused when fat cells oxidize from exposure to air, developing a nasty fragrance and flavor.
The three best ways to ice up fish are vacuum securing, freezer paper incorporated with fridge freezer plastic or a Ziploc bag, and ice glazing. All three do a good job to avoid air contact while the fish is iced up.
Vacuum sealers are one of the best ways to freeze fish. They are a lifesaver for a variety of factors beyond cold fish. When you start vacuum securing, utilize a large bag and get rid of any kind of excess water that may keep the bundle from closing. Check periodically on any kind of fish that have been vacuum sealed just in case the plastic has been punctured or the seal broken. If you wind up seeing one that has lost its seal, take out the fish and seal it in a new bag. Vacuum securing is an excellent and effective method for dividing fish right into meal-sized portions that will easily thaw.
Freezer paper is another way to keep fish firm and fresh. To freeze fillets first pack them into a Ziploc fridge freezer bag, removes the air, then cover them in freezer paper. A suitable replacement for the Ziploc is plastic freezer cover. Certain, pre-wrapping the fish and then utilizing freezer paper, which has a plastic covering on the inside, will be sure to protect it.
The third option is to freeze the fish by dipping them in ice-cold water then putting the dipped fish in the fridge freezer on a frying pan lined with parchment paper. Ideally utilize a deep fridge freezer for the coldest temperature possible. Let that water freeze, then repeat the procedure until the fish has a thick ice glaze of ice between ⅛ – ¼ inch thick. For storage space, you can either vacuum seal the fillets or wrap in plastic bags.