- Freezing is an excellent way to preserve fish and seafood.
- As with fruits and vegetables, freezing does not sterilize the product, but will delay the action and growth of bacteria.
- Fish and seafood are delicate, so select high quality fresh products.
- To freeze portions separately, place in a low FreezerKeeper™ container.
How to freeze fish
- When freezing whole fish, always be sure to wash it thoroughly with cold water.
- Scale the fish using a spoon or the dull side of a knife. Scrape the scales working from the tail towards the head.
- Cut off the tail and the head with a Chefs Knife.
- Cut the fish along the belly using a filleting knife and remove the entrails.
- Cut the gills and fins with kitchen scissors.
- When freezing a large fish, it is always better to cut it into fillets. Remove the bones and fillet your fish using a filleting knife.
- According to FoodSafety.gov's guidelines, fatty fish like salmon and tuna, can be kept frozen for up to 3 months, whilst lean fish can be frozen for up to 8 months.
How to freeze prawns
- They must always be thoroughly washed and drained before freezing.
- Shrimp can be frozen raw or cooked and with or without shells.
- In order to have the best quality and longer storage, it’s better to freeze them raw, in the shell, but without the heads.
- Shrimp can be kept frozen for up to 18 months.
- Store them in the Freezer Keepers with the most adequate capacity for the amount you have.
How to thaw fish and seafood
Thawing in the refrigerator
- Defrosting in the refrigerator should be done at a temperature between 4°C and 6°C and never for more than 24h.
Thawing with Cold Water
- For seafood like prawns, the best and easiest way to defrost them is by putting them in a colander under running cold water or placing them in a Thatsa® Bowl with cold water and changing the water every 5 minutes.
Thawing in the microwave
- Due to its shape/form and composition, fish should always be defrosted by using the defrosting option.
- Simply put the fish in a Heat 'N Eat container, always with the cover. You should turn the fish 2 or 3 times for even thawing during the defrosting time. Time will vary depending on the shape and the weight of the fish.
- Always leave a standing time after defrosting to allow the fish to come to an even temperature.
- Before cooking, remove all the liquids to prevent the fish from soaking in the juice.
- When the fish is being cooked in the oven, grilled or fried, there is no need for thawing.
- Use the fish in the same way as if it was fresh, but slightly increase the cooking times (1-5 min depending on the recipe and the size of the food).
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