Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s came from my producer, Gillian:
If I buy fresh fish and want to preserve it, what is the best way to freeze it?
The first step is to be sure your freezer is working well. Nothing is as unappetizing as a half-frozen piece of fish or worse, one with freezer burn. It’s a good idea to get a freezer thermometer from a local kitchen supply store and take your appliance’s temperature.
Next, keep the fresh fish as cold as possible before freezing. Freezing isn’t forever. Plan to eat your frozen fish within 3 months. You need to protect the fish from oxidation which leads to degradation. Wrapping the fillets is your best protection. Use cling wrap to tightly encase the fish. Wrap fillets separately. They will freeze faster. Overwrap the plastic wrapped fish with foil. Lay the pieces in a single layer in the freezer. After 12-16 hours depending on thickness, put wrapped, frozen fish in zip lock bags. Remember to label the fish with type and date. You will never remember. Believe me.