Michigan State University Extension
Preserving Food Safely - 01600799
08/03/99
FREEZING FISH General Information
Freezing is the easiest and most convenient way to
preserve the quality and nutritive value of fish. All kinds
of fish can be frozen. Successful freezing depends on low
storage temperatures and airtight, vapor-proof packaging.
Freeze fish quickly. To quick freeze, set the freezer
dial at -10 degrees Fahrenheit, if your freezer will go that
low. Store fish at 0 degrees Fahrenheit or below. Large,
thick pieces take longer to freeze, allowing quality to
deteriorate during the freezing process. Package fish in
small or flat packages.
Moisture loss from frozen fish causes dehydration
or freezer burn. Off-flavors and poor quality result. To
prevent dehydration and to lock-in fresh fish flavor,
package fish in airtight, vapor-proof packages. Use the
following: aluminum foil, plastic freezer boxes with
airtight lids, thick plastic freezer bags and freezer
papers.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
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information about using our site.