Navigating the freezer: Ensuring freshness in frozen fish
According to the recommendations of the Institute of Food and Nutrition, people should eat fish twice a week. Research suggests that the nutritional benefits of fish outweigh any disadvantages related to possible contamination. However, the further you live from the sea, the more limited the access to fresh fish becomes. Freezing is an option, but it's important to do it wisely.
25 October 2024 16:53
Storing fish in the freezer significantly extends its shelf life. However, different types of fish have varying requirements. Fatty sea fish can be kept in the freezer for only 2 to 3 months. The rules differ for lean fish, and freezing ready meals involves other considerations.
The most common mistakes when freezing fish
Inadequate packaging greatly impacts the loss of nutritional value and taste of the fish. Ordinary sandwich bags are not suitable for storing food in the freezer. The packaging must be airtight.
The safest choice is vacuum-sealed packaging. Boxes or zip-lock bags designed for food storage at temperatures as low as -18 degrees Celsius can also be used for freezing fish.
The second most common mistake is freezing stale products. Freezing will not save fish that has been in the fridge for three days. Additionally, you should not refreeze products that have already been defrosted once.
How long to store frozen fish?
The United States Food and Drug Administration provides specific information: 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 from fish for 4 to 6 months, opened cans (once transferred to a suitable container) for 2 months, and seafood for 3 to 6 months.
What to look for when buying frozen fish?
Buying frozen fish from a store is a good option, provided you pay attention to a few basic things. Check the amount of glaze on the packaging. According to Grzegorz Sobczyński from the Trade Inspection Department in an interview for the Office of Competition and Consumer Protection (source: archiwum.uokik.gov.pl), the glaze should not exceed 10%.
Check for phosphorus compounds in the fish, and be mindful of waxes in so-called butterfish. Such additives can cause digestive system disorders, which should be indicated on the label. Ensure the expiry date is valid and confirm that the fish has not been partially defrosted.
How to recognize stale fish after defrosting?
After defrosting, the fish should be a natural, vivid colour. A bluish or greenish hue is a sign that it is not fresh. For frozen fish, indicators of freshness include the eyes. They should be convex and transparent. Fish with sunken eyes, a cloudy mucus coating, or bloody residue are not suitable for consumption.
Check the elasticity of the meat. When pressed with a finger, the fish should quickly return to its original shape. Of course, the freshness of the fish is also indicated by its smell. An aroma of decay or ammonia is a strong warning sign.
