How Do I Freeze and Thaw Fish?

Seafood is famous for being delicious and nutritious, but also for having a short shelf life. So, as a home chef, a great question to ask is, “How do I freeze and thaw fish?” When you shop at City Fish Market, you can be confident of finding a wonderful selection of fresh fish. White like, Flounder, cod, and haddock are examples of lean fish that can last 1 or 2 days in the refrigerator. Fatty fish such as tuna and salmon can sometimes be refrigerated for up to 3 days.

The temperature range for seafood refrigerator storage is between 32°F and 38°F, though optimal freshness is maintained as near to 32°F as possible. We recommend using a refrigerator thermometer to be sure! For longer storage, freezing and thawing fish is a fine option. When it’s done right, flavors and textures will be maintained at their best. Freeze fish immediately if you know there will be a delay before cooking it. Below, find information about spoilage, helpful tips for proper seafood storage in the freezer, and instructions on how to thaw frozen fish.

Why Does Fish Spoil More Quickly Than Meat?

The only tradeoff for fish being one of the leanest, tastiest proteins is that it spoils more quickly than meat. Several factors contribute to quicker spoilage, such as:

• The high water content in fish creates a favorable environment for bacteria to thrive and multiply.
  Fish contain enzymes that break down proteins.
• The unsaturated fats fish contain are more susceptible to rancidity and oxidation as compared to the saturated fats in meat.
• The lower collagen content in fish makes it easier for bacteria to penetrate the flesh.
• Fish often live in colder environments, where their enzymes are optimized for lower temperatures, and this can speed up spoilage when stored in normal refrigerator temperatures.
• Tuna and mackerel are among the fish species that release histamine into their flesh even after their death, which can contribute to spoilage and possibly cause food poisoning.

How to Freeze Fish

It is important to understand that exposure to air will work against the preservation of taste and texture in fish as you prepare to put it in the freezer. Ice glazing is recommended before you freeze fish by vacuum sealing it. Another effective way to freeze fish is in a Ziploc bag with water.

Ice Glazing

To glaze fish, follow these steps:

1. Dip the fish in lightly salted ice water.
2. Place the fish on a baking sheet lined with parchment paper and put it in your freezer.
3. Allow the water on the fish to freeze before repeating this process a couple of times.
4. Ice glazing is completed when there is a ¼-inch thick glaze of ice.
5. Next, vacuum seal the fish as follows.

Vacuum Sealing

Ice glazing, though recommended, is not required before vacuum sealing it for the freezer. The alternative is to pre-freeze your fish for 1 or 2 hours before sealing it, which will help to preserve moisture. To really lock in flavor, you can marinate or pre-season fish before vacuum sealing. Place the fish inside a vacuum bag, seal the fish, and place it in your freezer. Properly stored in the freezer, vacuum-sealed fish can last up to two years.

Ziploc Freezing with Water

A quick and effortless way to freeze and preserve fish is by placing it in an appropriately sized Ziploc bag (not too big or too small). First, though, fill the Ziploc bag with enough lightly salted water so that the fish will be fully submerged. Squeeze remaining air from the bag, “Ziploc” (seal) the bag, and place it in the freezer. Fish can be preserved for up to three months using this method.

How to Properly Thaw Frozen Fish

When thawing frozen fish for your favorite recipes, the essential thing is to do it gradually. One way to accomplish this is to place it in the refrigerator for approximately 24 hours to fully defrost. The timing depends on the thickness of the fish. Cook the fish as quickly as possible after thawing is complete.

A quicker thawing method, as necessary, is to place the fish in a Ziploc bag and submerge it in a large bowl containing semi-cold to room temperature water. This process can take anywhere from 12 minutes to 1 hour or more, depending on the amount of frozen fish you are thawing. Once thawed, cook the fish sooner rather than later for the sake of flavor and texture.

City Fish Market is the Place for Fresh Fish that You Can Freeze and Thaw

At City Fish Market, we are known for having rather knowledgeable people serving at our retail counters. So, your questions are welcome! However, you may be referred to this blog article if you ask, “How do I freeze and thaw fish?” Refer to our website’s recipe collection to find scrumptious ways to prepare all kinds of seafood. Delish.com offers 41 Fabulous Fish Recipes you can choose from after thawing out your frozen fish.

Visit us today at 884 Silas Deane Hwy in Wethersfield, CT, because we offer remarkably fresh seafood. If you need delivery, call or fill out our online form. Yes, we deliver!