Fresh Frozen Seafood
The first and most important rule when freezing fish is that the fish must be as fresh as possible upon freezing. Ideally, fresh fish should be frozen within 12 hours of being caught and sooner if possible. The quicker the fish is frozen, the better quality is maintained and the longer the shelf life of the product.Fresh fish is highly susceptible to food spoilage, bacteria and decomposition. Fish actually starts to deteriorate and lose quality as soon as it leaves the water. This is even more apparent during the summer in high temperatures.Fish must never be left at room temperature for the above reasons and it is important to keep it cool and clean it as soon as possible after purchase or catching.Secondly, fish must also be cleaned and prepared before actually storing it in the freezer, so this must also be taken into consideration when planning.All types of fish can be frozen. Small fish such as sardines or whitebait should be frozen whole after cleaning, whilst larger fish may have the head and tail removed beforehand
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