Frozen fish: How to keep it tasty and safe in your freezer

Freezing fish is a convenient way to prolong their freshness and maintain their nutritional values and flavours. However, not everyone realises that the storage time of frozen fish is limited and depends on the type of fish and its prior preparation. Improper storage or excessively long freezing times can lead to the loss of taste, nutritional values, and even health issues. Here's how long you can safely store frozen fish and what to remember to ensure they are tasty and safe.

A common belief is that frozen products can be stored practically indefinitely. However, in the case of fish, particularly fatty ones, longer storage can lead to significant quality loss. The length of freezing depends on several factors:

• Type of fish: Fatty fish, such as salmon or mackerel, should be stored longer than lean fish, like hake or pollock.
• Preparation method: Raw fish can be frozen longer than those that have been previously cooked.
• Storage conditions: The temperature in the freezer should be sufficiently low, and the packaging should be airtight to prevent drying and oxidation.

Lean fish can generally be stored in the freezer for up to 8 months, while fatty fish should be stored for about 2-3 months. Cooked, fried, or smoked fish have a slightly shorter shelf life.

Although freezing inhibits bacterial growth, undesirable changes can occur in frozen products over time. Long-term storage of fish in the freezer can lead to:

• Loss of nutritional value: The vitamins and minerals in fish gradually break down.
• Change in meat texture: The meat becomes drier and less juicy.
• Development of unpleasant odour and taste: Fish stored for a long time can acquire an unpleasant, fishy aftertaste.
• Increased risk of food poisoning: Although freezing inhibits bacterial growth, it does not destroy them. Long-term storage can lead to the multiplication of those that survived the freezing process.

To enjoy the taste of fresh fish for as long as possible, it's worth following a few simple rules:

• Before freezing, thoroughly clean and dry the fish.
• Pack the fish in airtight packaging, preferably a vacuum-sealed bag.
• Label the package with the date of freezing.
• Thaw fish in the refrigerator, never at room temperature.
• Do not refreeze thawed fish.

Spoiled fish can be recognised by:

• Unpleasant smell: Fresh fish should have a mild, ocean-like smell.
• Change in colour: The meat should be firm and natural.
• Formation of ice crystals: A large amount of ice on the fish's surface may indicate repeated thawing.
• Cloudy juice: The juice squeezed from the meat should be clear.

Remember, health is the most important thing. If you have doubts about the fish's freshness, it is better to avoid it.