Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
At this point, we will only address long-term storage through freezing. Although fresh fish is much preferable to frozen, freezing is sometimes necessary. Eating a piece of properly frozen fish is far more satisfying than eating fish that has been refrigerated for a few days. In fact, many fish are now processed and frozen at sea when caught to ensure fresh flavor and safe handling.