Fresh fish is one of the tasty proteins that have a somewhat short shelf life. You should freeze your fish if you are not planning to eat it within few days. Correctly freezing a fish does not mean throwing it into the freezer. In early times, sodium tripolyphosphate suppliers play a vital role in freezing fish in large quantities. Here’s what you must know to have top-quality fish for several months:
Air is the enemy. Any air that traces your fish will destroy it. So you have to prevent air from contacting your fish; vacuum-sealing it, sealing it or wrapping it tightly. If you hook lots of fish or purchase lots of fresh fish from the fish market, always buy a vacuum sealer. They are worth investment, and you can use them frequently.
If you select not to vacuum seal fish, you can cover your fish by dipping them in cold water and putting your dropped fish on a sheet pan in your freezer. Let the water freeze, then repeat the process several times to get a ¼ inch thick ice coating on the fish. You can put your water-glazed fish into a plastic bag and place it in your freezer for more extended storage.
You may wrap your fish in plastic wrap, then put the covered fish into the plastic bag. This freezing method is not as effective at preventing moisture loss and freezer burn as the other methods.
How to cover fish for freezing?
Remember that the temperature in a freezer is just fine for fish, preserving their taste and texture. Several fish, such as cod or haddock, are cold-water fish. They spend their entire lives in cold-water that is only some degrees above freezing, so placing them in the freezer may not be as radical a change for the meat like it might be for other proteins such as steak or chicken. You can get less of a loss in the flavor with different types of frozen fish than you may with frozen earthly meats.
Tips for Freezing Fish
You never freeze your fish for longer than 5-6 months. After that, you may notice a severe decline in its quality. Fatty fish, like salmon or trout, go downhill even faster. You don’t freeze them longer than 3-4 months. You can not freeze some fish without vacuum sealing or coating. These fishes include the fattiest fish, like bluefish, mackerel, herring, and sardines. If you catch yourself with a surfeit of bluefish, vacuum-seal them and know that you can make fish cakes with them down the road. The texture of your fish may change, so a dish like fish cakes might work best with frozen fatty fish. If you have fish in large quantity, you must contact sodium tripolyphosphate suppliers as they provide the chemical which is best for fish freezing.
When you defrost your frozen fish, do it gradually. You never put them in the microwave directly to thaw. You must let the fish thaw in the fridge or water. Moreover, melting at room temperature is a bad idea. You need them to remain cold and come to temperature gradually.