Fresh or frozen? Tips for keeping your fish safe and tasty
According to the Institute of Food and Nutrition's recommendations, we should eat fish twice weekly. Research shows that the nutritional benefits of fish outweigh the drawbacks related to potential contamination. However, the farther you are from the sea, the more limited access to fresh fish becomes. Freezing is an option, but it's worth doing wisely.
6:41 PM EDT, October 25, 2024
Storing fish in the freezer significantly extends its shelf life. However, different types of fish have different requirements. Fatty marine fish can be kept in the freezer for only 2 to 3 months. It's different for lean fish, and there are other rules for freezing ready-made dishes.
Common mistakes when freezing fish
Improper packaging is the main factor affecting the nutritional value and flavor of fish. Regular sandwich bags are unsuitable for storing food in the freezer; packaging must be airtight.
The safest options are vacuum-sealed products. Boxes or zipper bags designed for storing food at temperatures down to 0 degrees Fahrenheit are also suitable for freezing fish.
Another common mistake is freezing stale products. Freezing will not save fish that has been in the refrigerator for three days, and you should not refreeze products that have already been thawed once.
How long to store frozen fish?
The U.S. Food and Drug Administration provides specific guidelines (via dietetycy.org.pl): lean fish can be frozen for 6 to 8 months, fatty fish for 2 to 3 months, smoked fish for up to 2 months, ready meals containing fish for 4 to 6 months, opened canned fish (after transferring to an appropriate container) for 2 months, and seafood for 3 to 6 months.
What to pay attention to when buying frozen fish?
Buying frozen fish in the store is a good choice, provided you pay attention to some basic things. Look at the amount of glaze on the packaging. The amount of glaze should not exceed 10 percent.
Check for phosphorus compounds in the fish and pay attention to the presence of waxes in so-called butterfish. Such additives can cause digestive system disorders and should be indicated on the label. Make sure of the expiration date and whether the fish has already been partially thawed.
How to recognize stale fish after thawing?
After thawing, the fish should be natural and vibrant in color. If it's bluish or has a greenish tint, it's a sign it's stale. For frozen fish, the eyes are a freshness indicator. They should be bulging and clear. Fish with sunken eyes covered in cloudy mucus or bloody tinges are unsuitable for consumption.
Pay attention to the elasticity of the meat. The fish should quickly return to its previous shape when pressed with a finger. And, of course, the smell indicates the freshness of the fish. An aroma of rot or ammonia is a strong warning signal.
