Michigan State University Extension
Preserving Food Safely - 01600799
10/13/97

### 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.

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