Freezing Fish

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Fish to be frozen at home must be absolutely fresh and unless you can be certain of this, it is better to rely on commercially frozen fish. Likely sources of fresh fish are sea or river fish caught by a member of the family, or for those who live near the sea, a local fisherman who sells direct.
Keep any fish iced or in the refrigerator prior to freezing. Large fish can be cut into cutlets or portions while small fish are better frozen whole. Use heavy-duty aluminium foil for wrapping and turn the edges firmly together, folding them in to seal the package airtight. Pieces of fish can be laid in shallow foil dishes into which they fit neatly and then placed inside a polythene bag and sealed airtight. Where fillets or portions of fish are packed together, they are easier to separate for cooking if a small piece of thin plastic film is placed between the pieces of fish.