First clean the fish. Then place the unwrapped fish against the freezer wall in the coldest possible part of the freezer. When the fish is frozen solid, dip it very quickly into very cold water so a thin coating of ice will form. Return fish to freezer for an hour, and repeat process. Continue until ice has built up to ¼in/0.5cm thickness. The fish can be stored without wrappings for 2 weeks, but is better wrapped in polythene for longer storage. Sometimes a large whole fish may be wanted; if so, it can be frozen whole, but is best protected by ‘glazing’. Salmon and salmon trout are obvious examples, or perhaps a haddock or halibut to serve stuffed for a party.
© 1978 Mary Norwak estate. All rights reserved.