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Buying |
Cooking |
Freezing |
Microwave
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Recipes |
Storing
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Tips |
| Storing Fresh |
Storing Frozen | Freezing
Methods | Frozen | Thawing
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Storing Fresh
Prompt and proper home storage is the key to maintaining
the initial quality of fish. Low temperature and minimum storage
time are the prime factors in maintaining quality. Here are few
hints for home storage of fish.
Storing Fresh Fish
Remove from store wrapping.
Wipe surface with a damp cloth. If fish is whole, wash and pat
dry.
Wrap in wax paper and place in a tightly covered container.
Refrigerate immediatly at 1-2 degrees celsius (34-36 degrees fahrenheit)
For long term storage, freeze immediately.
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Storing Frozen
Home freezing of fresh fish is easy, safe and highly
recommended. Freeze only fresh catches or top quality commercial
products.
Basic Freezing Methods
Clean, wash and wipe fresh whole fish soon after
it is caught.
Freeze large fish solidly on a tray. Dip in ice-water and
return to freezer; repeat several times to glaze.
Freeze small fish solidly on a tray; OR place in a loaf
pan, cover with cold water, freeze solidly and remove block.
Dip fillets and steaks in a basic
brine solution for 20 seconds to help firm the flesh and preserve
natural juices.
Pack in individual-portion or family-size packages.
Wrap in plastic wrap or waxed paper and seal inside an airtight
freezer bag or container.
Label and date packages.
Store immediately in coldest part of home freezer unit at -18
degrees celsius (0 degrees fahrenheit) or lower.
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Storing Frozen Fish
Keep brand-name products in their original sealed
packages and store immediately in home freezer unit.
Keep store-packaged products in their original wrapping; seal
inside an airtight freezer bag or container and store immediately
in home freezer unit.
Store at -18 degrees celsius (0 degrees fahrenheit) or lower.
Use within the following recommended storage periods:
Lean Fish- 6 months
Medium-Fat Fish- 4 months
Fat Fish- 2 months
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Thawing Frozen Fish
Do not thaw fish before steaming, oven-steaming,
poaching or barbecuing in foil.
Partially thaw fish in the refrigerator, until flexible
but still icy, before stuffing or cutting into strips or cubes.
Thaw fish completely before frying, broiling, barbecuing
or cooking in a microwave oven, by either:
-placing an unopened package in the refrigerator overnight; OR
-in cold water for 1-2 hours; OR
thawing in a microwave oven using the DEFROST cycle.
Never thaw at room temperature.
Use thawed fish as soon as possible after thawing.
NEVER REFREEZE FISH THAT HAS BEEN THAWED. Cook immediately,
then serve or wrap well and refreeze for a short period.
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