Navigating fish freezing: Tips for freshness and safety
According to the recommendations from the Institute of Food and Nutrition, people should consume fish twice a week. Research indicates that the nutritional benefits of fish outweigh the potential drawbacks related to its contamination. However, the further one is from the sea, the more challenging it can be to access fresh fish. Freezing is an option, but it should be done thoughtfully.
25 October 2024 17:38
Storing fish in the freezer significantly prolongs its shelf life. However, different types of fish have varying requirements. Fatty sea fish can only be frozen for 2-3 months, whereas lean fish have different freezing guidelines, and freezing ready meals involves different considerations.
The most common mistakes when freezing fish
Poor packaging has the most significant impact on the loss of the fish's nutritional value and taste. Ordinary sandwich bags are not suitable for storing food in the freezer; the packaging must be airtight.
The safest products are those that are vacuum-packed. Boxes or zip-lock bags designed for food storage at 0 degrees can also be used for freezing fish.
Another common mistake is freezing stale products. Freezing will not salvage fish that has been in the fridge for three days, and you should not refreeze products that have already been defrosted once.
How long to store frozen fish?
The American Food and Drug Administration provides specific information: lean fish can be frozen for 6-8 months, fatty fish for 2-3 months, smoked fish for up to 2 months, ready meals containing fish for 4-6 months, opened cans (once transferred to a suitable container) for 2 months, and seafood for 3 to 6 months (source: dietetycy.org.pl).
What to look for when buying frozen fish?
Purchasing frozen fish in a shop is advisable, provided you consider some essential factors. Check the amount of glaze in the packaging. The glaze should not exceed 10%.
Check for any phosphorus compounds in the fish, and be cautious about the presence of waxes in so-called butterfish. Such additives can lead to digestive system issues, which should be highlighted on the label. Also, verify the expiry date and ensure the fish has not been partially defrosted.
How to recognise stale fish after defrosting?
After defrosting, the fish should exhibit a natural, vivid colour. A bluish or greenish tint indicates that it is not fresh. In frozen fish, the eyes are a sign of freshness; they should be convex and transparent. Fish with sunken eyes, covered in cloudy mucus, or with a bloody residue are not fit for consumption.
Consider the meat's elasticity as well. The fish should quickly return to its original shape when pressed with a finger. Naturally, the smell is also a significant indicator of freshness. A scent reminiscent of decay or ammonia is a vital warning sign.
