Fatty fish (Haddock, Halibut, Mackerel, Salmon, Trout, Turbot)

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Clean. Fillet or cut in steaks if liked, or leave whole. Separate pieces of fish with double thickness of freezer film. Wrap in freezer paper, or put in box or bag. Be sure air is excluded, or fish will be dry and tasteless. Keep pack shallow. Freeze quickly. Large fish may be prepared in solid ice pack. High Quality Storage Life: 1 month.

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