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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.