Freezing is an excellent way to extend the shelf life of your fresh fish delivery. There are a few steps you can take to make it last longer in your freezer. The most important thing to remember when freezing fresh ingredients is that air is not your friend. Here we outline two methods to freeze your fish to ensure that you have a delicious portion of fish every time.
After portioning, you can glaze your fish by dipping in cold water and arranging them separately on a baking tray. Put the tray in the freezer until completely frozen. Repeat four or five times. When the last glaze is frozen you can then put your portions into a plastic bag. These will keep well for six months.
An easier method is wrapping your portions in cling film before placing in bags to freeze. These will keep for three months.
• Fish that has been frozen by using the wrapping method can be cooked from frozen. Simply add a few extra minutes cooking time.
• If defrosting, thaw gradually in the refrigerator overnight or on the side in bowl of cold water.
• Use oily fish like salmon, tuna and trout first as white fish like cod and haddock keep fresh for much longer.