Freezing fish and shellfish

Only really fresh fish can be frozen, since it must be processed within 24 hours, so it is not advisable to freeze fish from a shop.

Since fish must be fresh, it must be cleaned as soon as it is caught. The fish should be killed at once, scaled if necessary and fins removed. Small fish can be left whole; large fish should have heads and tails removed, or can be divided into steaks. Flat fish and herrings are best gutted, and flat fish skinned and filleted. White fish should be washed well in salted water during cleaning, but fatty fish should be washed in fresh water.