Preserving Fish Safely, Avoid Bacteria and Parasites

Nowadays we tend to freeze any food. Needless to say, there are foods that should never be frozen such as potatoes, watermelon, melon, pineapple, and eggs. But there are foods that must undergo various treatments before being frozen to prevent the development of bacteria that can cause food poisoning. These include fish, which is why it should not be frozen right away!

Knowing how to freeze fish is essential to ensure its characteristics and organoleptic properties, as well as food safety. To freeze it, fish must be very fresh and the process must follow very specific rules.

Fresh fish, how to freeze it properly. If you don’t do this, you risk bringing bacteria to the table!

You can safely freeze fish as long as it is fresh. The ideal temperature for storing it in the freezer is at least -0.4°F. The cold helps to keep the properties of this food unaltered.

Another important aspect when talking about how to freeze fish refers to storage periods. Lean fish, such as sole or cod, can be frozen for a long time, up to 6 months. On the other hand, if you have purchased fatty fish, such as salmon or tuna, remember that you should not keep them in the freezer for more than 3 months. Octopus, cuttlefish and squid, on the other hand, have a shelf life of about 3-4 months in the freezer. To help you remember when you put fish in the freezer, put a label on the bag with the freezing date. But let’s cut to the chase! How to properly freeze fish?

First you need to clean the fish well before freezing it, removing all the guts. Then rinse it under running water very carefully, dry it and put it in bags suitable for freezing. Be very careful that no air remains inside the bag-this way the fish can be preserved better and longer without being altered

Another useful tip is to avoid putting large amounts of fish in the bag. This way you can thaw only the amount you need. Also remember that fish cannot be thawed and refrozen for any reason.

Cooked fish: do you freeze it? You are making a mistake!

The question is certainly legitimate, but the answer is no. Fish should be frozen only if it is fresh and recently purchased. This food, in fact, has a fairly rapid spoilage time and is a very delicate type of meat, which tends to lose flavor and nutritional properties quickly.

Fish, therefore, should not be refrozen if it has already been cooked, since once thawed and reheated it will no longer have the same characteristics as the original product.

Frozen fish: how to thaw it properly in the refrigerator?

Now that we know how to freeze fish, it is also important to know how to thaw it and store it properly in the refrigerator.

Keep in mind that if you want to consume the fish within 24, maximum 48 hours, you can store it in the refrigerator. Store it in a closed container or cover it with plastic wrap to prevent it from losing water and causing other foods to absorb odors. Fish can also be thawed in the refrigerator: most fish thaw within 8 hours, but larger quantities can take up to 24 hours.

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