Ice Your Fish!

during frozen storage. Two defects in particular cause most of the problems in frozen fish products: the development of off flavors due to the oxidation of tissue lipids (fat rancidity), and freezer burn, which is caused by moisture loss and results in desiccation (toughening of the tissue texture). Oxidation is especially a problem in the storage of the high-fat species of fish like salmon, trout and whitefish.
It is imperative that you use the best packaging methods and wrapping material available to protect your fish while it is in the freezer. Vacuum packaging is the recommended method, although plastic wraps, aluminum foil, freezer bags, freezer paper and waxed paper cartons can also be used successfully to package fish.

Methods for freezing your catch:

• Plastic Wraps: Plastic wrap is probably the most frequently used wrapping material and the second-best choice for freezing, especially if the fish is double-wrapped. This wrapping method is especially good for packaging large fish, like salmon and lake trout. The plastic wrap, if properly applied, will adhere tightly to the surface of the fish, forming a moisture barrier that reduces the chances of freezer burn. This type of wrap also blocks oxygen transfer and protects the product against oxidation. After wrapping it in plastic, you should wrap the fish again with meat wrapping paper, aluminum foil, or place in a plastic freezer bags to protect the fragile plastic film.

• Freezer Bags: Another popular packaging method is to use heavy-duty plastic freezer bags. The twist-tie and zip-lock types are equally effective. The only difficulty in using plastic bags is eliminating air from the packages. Press the bag gently to remove air. Seal the bag or try this-put the fish into the bags, seal and freeze it. After a few days, remove the frozen fish from the freezer, open the package and add a small amount of cold tap water. Manipulate the water in the bag until you have eliminated the pockets of air, reseal the package and put it back into the freezer. Use as little water as possible. Do not add water to the bag before freezing because fish will absorb water until it is frozen, which will eventually affect its flavor and texture.

• Vacuum Packaging: The most effective method of protecting fish is to prepare it for freezing with a vacuum packaging device. This procedure normally produces a tight, sealed package without any air in it. Vacuum packing is not in itself a food preservation method but is an excellent way to wrap fish for freezer storage. Vacuum packaging systems designed for home use are currently available for about $100, not including the cost of bags. While the cost is significant, the system can also be used for packaging other types of food for freezing, such as meats, fruits and vegetables.

Label packages with type of fish and date.
Fish will freeze quickly in single layers. A 1-inch thick package will freeze completely in about 16 hours. Thicker packages or packages stacked on top of each other during freezing will take several hours longer.Label the fish with the following: the type of fish in the package (trout, salmon or perch, fatty or lean, etc.);The quantity of fish in the package (total pounds or number and size); and date it was frozen.

Freezing smoked fish
Freeze smoked fish as soon as you remove it from the smoker. Brush pieces of smoked fish with salad oil, if you desire, to slow dehydration and oxidation during frozen storage. Choose one of the packaging methods described above for freezing fish.

Thawing frozen fish
Thaw your frozen fish in the refrigerator (about 18 hours for a 1-inch thick package) or under cold running water (about 1 hour for a 1-inch thick package). Don’t thaw frozen fish at room temperature or under warm running water. The thinner parts of the fish thaw faster than thicker parts, and the outer edges may start to spoil before the center has thawed.