If the fishing has been all too fruitful, you need to find ways to store some of your fish as they won't last long in the refrigerator. One of the best solutions is to freeze them. Since some periods are more suitable than others for fishing and tasting particular species, you can keep the fish (fillets or whole) and eat them at any time of the year.
Steps
Method 1 of 3: Keep Fish Fresh
Step 1. Keep the fish cool
They can spoil easily, so it's important to keep them as cool as possible before freezing them. Immediately after purchasing them, put them in a cooler bag or thermal bag for frozen foods to keep them cool. If possible, add ice or other frozen foods.
Step 2. Keep fish cool with ice while fishing
This is the simplest and most practical way to keep them cool while you fish and on the way home. Using this method to keep freshly caught fish for longer, very small fish will almost instantly freeze to death. For this purpose it is best to use crushed ice. For every 500g of fish you will need at least 1kg of ice.
Step 3. Place the smaller fish in the ice still whole
The little fish can be placed in the ice while they are still alive. Position them straight, as if they are swimming in water, rather than on their side.
Step 4. For medium or large fish, kill them, scale them and remove the guts from the larger ones before placing them on ice
Remove the head by making a cut at the height of the gills.
- Scale the fish. Use the side of the knife opposite the blade. Grab the fish by the tail and slide the back of the knife under the scales as you move it towards the head. Repeat the movement several times, until the fish is completely scaled. Rinse the knife under running water each time to remove any scales stuck to the blade.
- After taking out the guts of the fish, fill the abdominal cavity with crushed ice. Then put the fish in a bowl full of ice.
Step 5. Check the ice often
As it melts, discard the water and add more.
Method 2 of 3: Prepare and Freeze the Fish
Step 1. Freeze the fish fillets in freezer bags
Fillet the fish. Grab them one at a time by the tail and make an incision just below the spine, towards the head. After cutting out the fillets, remove the skin with the knife if you wish. Use this technique: starting from the tail, slide the blade of the knife under the skin, in the opposite direction to yours.
Place each fillet in a freezer bag, then let out as much air as possible. The plastic will have to adhere to the fish
Step 2. Soak the whole fish
If you prefer to freeze whole fish (with only the entrails and scales removed), you must first soak them in salt water. The water will help create a protective patina around the fish.
- Chill a pan in the freezer for 5 minutes. Pour a teaspoon of salt into a liter of water and stir until dissolved.
- Quickly submerge the fish in the salt water, then place them on the baking sheet. Return the pan to the freezer as soon as you're done.
- Wait for the salt water to freeze creating a patina around the fish. Then repeat the process a couple of times to create a thin layer of ice.
- Wrap the frozen fish in baking paper, individually. Seal the packages with duct tape, then place them in the freezer.
Step 3. Spread the fish in the freezer
The easiest way to get them to freeze as quickly as possible is to arrange them in different places in the freezer.
Step 4. Write the packing date on the card
Fatty fish, such as tuna and salmon, should be eaten within 3 months. The others, on the other hand, such as cod and plaice, will keep for up to 6 months.
Step 5. Let the fish thaw in the paper bags or wrappers
Before cooking, let them defrost without removing them from bags or paper to preserve their taste and texture.
Place them under cold running water to prevent them from deteriorating as the ice melts
Method 3 of 3: Alternative Methods for Freezing Fish
Step 1. Make a lemon jelly glaze
As well as the patina of ice, the glaze will protect the fish and in addition it will give it a pleasant citrus note.
- Bring 400ml of water to a boil. While heating in the pot, pour 60ml of lemon juice and 75g of gelatin into 450ml of water. Stir and then add the mixture to the water in the pot as soon as it starts boiling. At that point, turn off the heat and let the icing cool.
- Dip the fish in the glaze. Dip them in the icing, one at a time, then shake them to drop the excess. The protective layer around the fish must not be too thick.
- Pack the fish. You can use freezer bags or parchment paper. Either way, let as much air out of the wrappers as possible before placing them in the freezer.
Step 2. Freeze the fish in the water
Some fish experts advise against it as, according to them, fish fillets can be damaged by being immersed in water, especially if you use large containers. To avoid any health risks, it is best to use small containers and enough water only to cover the fish. Also remember that small whole fish are best suited for this storage method, as the skin provides additional protection.
- Use very cold water. You can also lightly salt it. Pour it into a shallow roasting pan or food bag.
- Add the fish or fillets. Submerge them in the water and make sure they are completely submerged.
- Freeze the fish. Cover the pan or close the bags, then place them in the freezer. Don't forget to write down the freezing date.
- If you have decided to use a baking sheet, after a few hours take it out of the freezer and take out the block of ice that has formed around the fish and transfer it to a freezer bag or wrap it in parchment paper before putting it back in the freezer.
