How long can frozen fish stay fresh? Tips to maximize taste

Freezing fish is a convenient way to maintain their freshness, nutritional value, and flavour. However, not everyone realizes that the storage time for frozen fish is limited and depends on the type of fish and its preparation beforehand. Improper storage or excessively long freezing can lead to the loss of taste, nutritional values, and even health issues. Here's how long you can safely store frozen fish and what to remember to ensure they remain tasty and safe.

There is a common belief that frozen products can be stored almost indefinitely. However, longer storage can result in significant quality loss in fish, especially fatty ones. The length of freezing depends on several factors:

• Type of fish: Fatty fish, such as salmon or mackerel, should be stored longer than lean fish, like hake or pollock.
• Preparation method: Raw fish can be frozen longer than those that have been previously cooked.
• Storage conditions: The temperature in the freezer should be appropriately low, and the packaging should be airtight to prevent drying and oxidation.

Generally speaking, lean fish can be stored in the freezer for up to eight months, while fatty fish for about two to three months. Fish cooked, fried, or smoked have a slightly shorter shelf life.

Although freezing inhibits bacterial growth, undesirable changes can occur in frozen products over time. Long-term storage of fish in the freezer can lead to:

• Loss of nutritional value: The vitamins and minerals in fish gradually break down.
• Change in meat texture: The meat becomes drier and less juicy.
• Development of unpleasant odour and taste: Fish stored for a long time can acquire an unpleasant, fishy aftertaste.
• Increased risk of food poisoning: Although freezing inhibits bacterial growth, it does not destroy them. Long-term storage can lead to the multiplication of those that survived the freezing process.

To enjoy the taste of fresh fish for as long as possible, it's worth following a few simple rules:

        
• Before freezing, thoroughly clean and dry the fish.
• Pack the fish in airtight packaging, preferably a vacuum-sealed bag.
• Label the package with the date of freezing.
• Thaw fish in the refrigerator, never at room temperature.
• Do not refreeze thawed fish.

Spoiled fish can be recognized by:

• Unpleasant smell: Fresh fish should have a mild, ocean-like smell.
• Change in colour: The meat should be firm and natural.
• Formation of ice crystals: A large amount of ice on the fish's surface may indicate repeated thawing.
• Cloudy juice: The juice squeezed from the meat should be clear.

Remember, health is the most important thing. If you have doubts about the fish's freshness, it is better to avoid consuming it.