FREEZING FISH
Michigan State University Extension 
Preserving Food Safely - 01600799 
08/03/99 

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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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 
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