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Freezing Fish

Source: NDSU Extension Service Nutrition Specialists

Fish caught on a fishing trip freeze well if you bring them home in good condition. Do not let the fish flop around on the ground or in the bottom of a boat where repeated bumping may bruise fish. Try to keep the fish alive by using a live well, a stringer or basket hung over the side of the boat. Or, put fish in a container of clean water. If a fish dies, gut it as soon as possible and put it in a cooler of ice. Do not keep it in water, because the tissue will absorb water and swell.

Completely clean the fish as soon as possible, and get it into the form you want to use for cooking before you freeze it. Package in meal-sized quantities. There are several ways to wrap the fish to give you a high quality product. The most effective method of protecting fish against both oxidation and drying out is to use a vacuum packaging device and oxygen-barrier film bags. These systems designed for home use are expensive but you can use them to package meats, fruits and vegetables for freezing as well.

A more affordable method is to use plastic film. Wrap the fish tightly with the plastic film, pressing it tightly against the surface of the fish. Then overwrap with freezer paper of heavy-duty aluminum foil to protect the plastic film.

Heavy duty plastic freezer bags are popular, but you need to eliminate air from bags. To do this, put the seafood into the bags, seal and freeze. After a few days, remove from the freezer, open the bag, and add a small amount of cold tap water. Manipulate water in the bag until you have eliminated any pockets of air around the fish and coated the entire amount of fish with water. Then reseal the bag and put it back into the freezer. Use as little water as possible. Do not add water before freezing, because the fish will absorb it.

Some people freeze fish in washed waxed paper milk cartons. Put fish in carton and cover with water, seal and freeze. This process protects the fish, but some of the water is absorbed by the fish. The bulky package also takes longer to freeze. When you are ready to use the fish, you must thaw the entire package.

Commercial processors glaze fish, and you can do this at home, too. First, freeze the fish pieces. Then dip them in ice cold water which will freeze on the surface. Apply several layers. Once the fish is glazed, overwrap with freezer paper, heavy foil or put it in a freezer bag.

Thaw fish in the refrigerator for best results. If the fish is in a waterproof wrapper, you can thaw it in cold water. Do not thaw unwrapped fish this way. Never thaw fish in warm water or at room temperature.

If you need further information, please call your county office of the NDSU Extension Service.

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