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Freezing Fish

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Freezing fish in a home freezer is recommended only in case of necessity. Home freezers chill more slowly than commercial machines, allowing the formation of ice crystals, which penetrate cell walls damaging flavor and texture. If freezing is unavoidable, make sure the freezer is set at the lowest possible temperature. Rich fish, such as salmon and firm-fleshed white fish, such as cod, freeze better than delicate ones such as whiting. For freezing methods, see Preserving and Freezing.

It is best to thaw frozen fish slowly in the refrigerator before cooking, to maintain texture and minimize moisture loss. However, some cooks like to cook fish fillets when they are still frozen; cooking times must be increased accordingly.

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