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FREEZING FISH AND SHELLFISH

Fisheries Services.
Environment Canada

Tips for Successful Freezing

1‘.

Use only good quality, strictly fresh
fish and shellfish.

Package in water-proof bags; Jars;

wraps such as plastic bags; glass,

olastic, or waxed cardboard con
tainers with tight fitting lids; freezer
paper or foil.

Package fish carefully, pressing out
all air, seal tightly.

Label packages for easy recognition;
note amount of food and date of
freezing.

Store at OCF temperature or lower.
Keep thermometer in freezer and
make aregular check on the temper-
ature. A constant temperature is
important to maintain quality.

To Prepare Fish for Freezing

1.

Clean, ready for cooking. Remove
fins, tail and scales. Rinse in cold
water. Leave whole, fillet, or cut
into steaks.

Dip “‘leaner’’ fish in salt solution
(1 cup to 1 gallon cold water) for
20 seconds. This helps to ‘‘firm’”’
the fish and improve the flavour.

lf freezing is delayed, pack fish in
ice, and store in refrigerator

To Wrap Fish for Freezing

1.
2.

Wrap in meal-size packages.

Pack fillets, steaks, or small, whole
fish in freezer containers and add
water to fill crevices, or wrap in
freezer paper using the drugstore
fold. Place double thickness of free
zer paper between layers, seal with
tape.

Large fish may be glazed before
wrapping by freezing the fish solidly
then dipping it quickly and repeat-
edly in the ice-cold water. Wrap

Label and freeze immediately.

To Freeze Oysters and Clams

4

Freeze only strictly fresh oysters
and clams.

Wash shells.
Shuck, reserving liquid.

Wash oysters or clams thoroughly
in brine (4 tablespoons salt to 1 ga!
lon of cold water).

Drain and pack in freezer containers,
covering with oyster or clam liquid

Label.

Freeze immediately.

Storage Times

Medium Fish Halibut, up to four months

Fat Fish Salmon, up to two months
Shellfish Oysters and clams, up to
two months

Cooking Frozen Fish and Shelifish

To preserve moisture, do not thaw before
cooking except for frying or when neces
sary for handling.

Never refreeze fish that has been thawed.