Michigan
State University Extension
Preserving
Food Safely - 01600799
10/13/97
Freezing is the easiest and most convenient way to
preserve the quality and nutritive value of fish. All kinds
of fish can be frozen. Successful freezing depends on low
storage temperatures and airtight, vapor-proof packaging.
Freeze fish quickly. To quick freeze, set the freezer
dial at -10 degrees Fahrenheit, if your freezer will go that
low. Store fish at 0 degrees Fahrenheit or below. Large,
thick pieces take longer to freeze, allowing quality to
deteriorate during the freezing process. Package fish in
small or flat packages.
Moisture loss from frozen fish causes dehydration
or freezer burn. Off-flavors and poor quality result. To
prevent dehydration and to lock-in fresh fish flavor,
package fish in airtight, vapor-proof packages. Use the
following: aluminum foil, plastic freezer boxes with
airtight lids, thick plastic freezer bags and freezer
papers.
