Tips on Keeping and Eating Fish
Source of Recipe
Marla
List of Ingredients
Tips on Keeping and Eating Fish
Recipe
If you don't enjoy fish, you probably aren't eating
FRESH fish. Eat it within a couple days. Don't leave
it in the freezer too long. Fish doesn't keep well in
the freezer either. Eat it within two weeks from the
freezer. If you want it to keep for up to 3-4 months,
freeze it totally immersed in water.
Always freeze meat in two separate layers -- plastic
wrap first, and then with a wrapping of freezer
paper/butcher paper. Aluminum foils out, except to
spread meat out and freeze it fast (which is
especially recommended with fish and with thick pieces
of meat). After a fast-freeze, remove the aluminum
foil and re-wrap the meat in the two-layer wrap
mentioned above of plastic first, then paper.
If you are freezing a large fish whole, flash-freeze
it solid first in foil. Then un-wrap the foil and run
the fish under a trickle of cold water. This will
instantly freeze on the surface of the fish. Do this
2-3 more times, each time adding a new layer of
glaze-ice on the surface of the fish. Then re-wrap the
whole fish in thick plastic, then in freezer paper.
This should keep the fish fresh for about 3 months.
Thaw fish at room temperature. Preferably NOT by
pouring hot water over it, nor with the microwave
oven.
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