Freeze freshly caught fish + tips, conditions, what to do

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Perhaps the best way to remind yourself of a wonderful summer during the long winter is to freeze the collected mushrooms. All you have to do is throw them into the frying pan and the kitchen will instantly be filled with a delicious mushroom aroma...

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Preparing for freezing

To preserve the taste and freshness of fish, it must be properly prepared for freezing. First of all, we need to decide what we want from pike; in the future it will be mincemeat, steaks, baked fish or cutlets; freezing methods depend on this. Uncleaned and ungutted fish should not be stored. Do not re-freeze fish. In no case should you let the pike “sit” in the refrigerator; the less time passes between catch and freezing, the better the quality of the finished product. A quick freezer is best suited for freezing fish, ideally if the temperature in it is -18 degrees.

What kind of fish should I buy – fresh or frozen?

On the one hand, it’s better to bring it home fresh and cook it right away. But I didn’t plan to cook it right away. In addition, I’m not very knowledgeable about fish, so if I’m going to take fresh fish, it’s better to buy live fish, which floats in special tanks. But then you will have to cut it yourself, and this was not part of my plans. Thus, by process of elimination, I opted for frozen fish.

Freezing pike in parts

If the housewife plans to cook stuffed fish, then she needs to remove the skin, the so-called “stocking”. To do this, do not rush and cut the pike along the belly to gut it, you can cut off the fins, make an incision around the head and carefully remove the skin. First you just need to very carefully clean the scales so as not to damage the delicate skin. When the “stocking” is separated, carefully remove the entrails from the pike, remove the bones and grind the meat in a meat grinder. Next, you need to carefully fold the stocking, and pack the minced fish in portions in bags or plastic containers.

The first question is where to buy fish?

Fish can be bought at any supermarket and market. Moreover, both in stores and at the market, the choice of fish is amazing. In addition, they sell it here live, chilled and frozen; cleaned and gutted, whole with and without head, filleted with and without skin. In a word, I was confused.

Carp

I don’t like cleaning fish, and, to tell the truth, I’m not very good at it, because I do it extremely rarely. Therefore, it is clear that I preferred fish that was cleaned, gutted and preferably cut into fillets without skin. An option for the lazy.

Freezing pike as steaks

You can very carefully and beautifully prepare pike for frying or baking in the form of steaks. We clean and gut the fish as in the previous case, only we cut off the head. Next, we cut the pike carcass into portioned pieces of the desired thickness, carefully place it in a convenient container or bag and store it in the freezer. There is no need to throw away the head; you can also freeze it and later prepare an excellent fish soup or aspic.

You can watch the video on how to properly freeze pike for the winter.

If your husband brings a big catch of pike from fishing or you find fresh and very good fish in the store, you can buy it and save it for the future by freezing it. If everything is done correctly and on time, the fish will remain fresh for a long time.

How to properly freeze fresh fish at home?

Before placing a product for storage in the freezer, you must complete the following steps:

Cut the fish into fillets. To do this, take the fish by the tail and cut the meat from the spine, moving towards the head. Place the fillets in a freezer storage bag and remove as much air as possible. The polyethylene should fit the fish as tightly as possible.
Before freezing whole cleaned fish, it must be immersed in ice-cold salted water. To do this, place the deep baking tray in the freezer for 5 minutes. Mix a teaspoon of salt in a liter of water. Place the fish in the brine and quickly place the carcass on a baking sheet in the freezer. After some time, repeat the procedure so that the resulting crust is thicker. Wrap frozen fish in special paper or place in a sealed bag.
Be sure to write the date of freezing on the plastic.

If the technology is followed, fillets, steaks, and a whole carcass can stay in the freezer for quite a long time. The main thing is to ensure the required temperature conditions and monitor the shelf life of the fish. In this case, it will perfectly retain its appearance and taste.

Preparing for freezing

Basic storage rules worth knowing

The rules for storing live fish contain only 4 main points:

no matter what variety you choose and at what temperature you will store it, it is important to thoroughly rinse and gut it (it is better to rinse under cold running water). It is necessary to wash both outside and inside thoroughly;
The shelf life of any frozen fish or live fish will be extended if you dry it with a paper towel;
Afterwards, place the product in a bowl (dry only) and cover with cling film or an airtight lid. Next, in order for it to be preserved correctly, you need to put it on the refrigerator shelf (about the middle one). Temperatures from 0 to +3 degrees Celsius are allowed;
if it is placed for long-term storage, then it is best to treat it simply with table salt. If salt bothers you, replace it with lemon juice (it will also make the meat tastier).

If you are interested in how to preserve fish without refrigeration, then there are a couple of time-tested methods. The shelf life of fresh fish can be increased if everything is done correctly:

be sure to remove the gills and gut it. To keep it longer, top it with nettle leaves;
How to store fresh fish without refrigeration has long been known. The oldest way is to sprinkle the cleaned carcass with salt.

Knowing how long fish can be stored in the refrigerator and freezer, as well as how to properly prepare it for storage, we can avoid spoilage and loss of taste of the product. Freeze and store food correctly. This will help make the dishes tasty and fresh.

salted can be stored for up to a month;
fatty mackerel – 10 days;
storage of red fish - no more than 3 days.

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Freezing pike in parts

Freezing pike as steaks

You can watch the video on how to properly freeze pike for the winter.

A lucky fisherman can catch so many fish that it would be impossible to cook and eat at once. Freezing fish is a good way to preserve your catch, both whole fish and fillets. Only fresh fish can be frozen. It is best to store fish in the freezer. Raw fish does not need to be salted before freezing. Salt does not increase the shelf life of frozen fish, but it greatly affects the taste of the fish and its texture after defrosting, not for the better.

It is advisable to freeze fish in packaging (bag, plastic container, foil). The package must be tightly closed. The less access a product has to oxygen, the longer it is stored. Sometimes fish are frozen in an ice cube. To do this, you need to put the fish in a bag and then place it in a container of water that can be frozen.

Low-fat fish, such as pike, last longer when frozen than high-fat fish, such as trout. However, frozen herring or flounder retain their flavor for about a year, while pike and perch begin to lose their flavor after about six months of being frozen.

Are you freezing fish correctly?

There are several simple requirements for freezing fish so that it retains all its qualities:

clean, gut and rinse it under running water;
get rid of excess moisture, the less it is, the longer the fish will last;
Before freezing, store in the coolest possible place;
It is best to freeze fresh fish, this affects its shelf life;
the lower the temperature in the freezer, the longer the product will last;

if you purchased already frozen fish in the store, then just spray it with a small amount of water and put it in the freezer;
It is better not to freeze the fillet, as this threatens the loss of muscle juice; there are no such problems with minced meat;
Before storing a large specimen in the freezer, it is better to cut it into steaks, grease with vegetable oil and wrap each in film.

It is best to freeze in pieces, especially for large specimens. Not only do they take up a lot of space in the freezer, but they also harden more slowly, causing ice crystals to form in the muscle tissue, tearing it apart, disrupting the structure and preventing you from subsequently cooking a neat fish steak.

Freezing fish is a simple process, but its shelf life is greatly influenced by its initial freshness. Therefore, when going to the store, pay attention to the smell, as paradoxically, fresh fish has almost no smell.

It is also important to be able to defrost fish correctly: before you take it out to the table and start cooking, you need to let it thaw a little on the bottom shelf of the refrigerator. Never try to speed up the defrosting process using hot water or a microwave oven. At +30°C, fatty fish begins to spoil and loses its nutritional value.

If you love fish, but you are afraid of its short shelf life, then this article will help you figure out how to properly extend it in order to preserve all the taste. For example, how to properly freeze fish and how long to store it in this state.

Rules for freezing fish

Before freezing, fish must be peeled, gutted, and washed.
Before freezing, fish should be stored in as cool a place as possible.
The shelf life of fish is significantly affected by how long the fish was alive before being frozen. It is ideal when the fish is frozen immediately after catching and cleaning with a minimum gap in time.
The colder the temperature in the freezer, the longer the fish will last.
It is ideal to freeze fish fillets or fish packaged in thin pieces. In this case, the fish freezes evenly and quickly. If a large fish carcass is frozen, then the outer part will freeze faster than the fish inside. In this case, the inside of the fish will still generate heat, thereby destroying the frozen outer part of the fish. Ice crystals will form in the fish's muscles, destroying the tissue.
Frozen fish must be thawed slowly before cooking. Preferably in the refrigerator at +5. Do not defrost fish in warm and hot water! Fatty fish, when defrosted at a temperature of +30 degrees, begins to ripen and spoil.

How to defrost potatoes

If potatoes are frozen in the cellar, on the balcony, or if potatoes are frozen on the balcony, what should you do? There are several tips for properly thawing potatoes without changing the taste:

From the potato storage, take the quantity that is immediately used.
It is sent into hot water (about 50-60 ºC). You need to make sure that the peel begins to thaw and it becomes easy to peel.
Peel the skin and immediately add to the dish that is currently being cooked.

This is how the peoples of the Far North prepare frozen potatoes:

The required amount of frozen potatoes is taken from the storage. It goes into cold water for 5 minutes.
The skins are then peeled and the potatoes are cut in half and placed back into cold water.
The entire procedure takes about 30 minutes. Such potatoes can not only be cooked, added to soup, but also fried. The only downside is that it gets a little dry due to lack of starch.

What to do if the potatoes froze in the cellar and became sweet? Take away this sweetness! How to remove excessive sweetness from frozen potatoes?

To do this, again take the required number of tubers and plunge into cold water for 5-10 minutes.
It is then cleaned, cut into pieces and boiled in boiling water with vinegar.
For a liter of water, 1 tablespoon of vinegar.
The potatoes are cooked until tender and then drained.
Now you can add it to the soup, second course. But, unfortunately, the sweetness will not be lost. You can add sauerkraut or borscht to cabbage soup - it will give them a special piquancy.

The potato harvest should begin in the fall. It is worth insulating the basement and building storage space. Also make sure that the humidity and air temperature correspond to the generally accepted norm.

And only under such conditions can you protect the crop from chilling or sudden freezing, which can render it useless.