In addition, an increase in the firmness of the meat flesh is often observed. Nilsson, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003 Animal ProteinsĪ well-known characteristic of frozen fish and mammals is a decrease in the water-binding capacity of muscle tissue, resulting in a loss of juice at thawing (drip). ( See FREEZING | Storage of Frozen Foods FREEZING | Structural and Flavor (Flavour) Changes.) However, in the USA the use of such technology may be restricted without approved controls on fresh, unfrozen fish products because of potential growth of anaerobic pathogens such as Clostridium botulinum. The fish-processing industry also uses modified-atmospheric packaging (MAP) and vacuum-packaging to extend shelf-life and maintain quality. In this manner, a coating of ice is formed around the product. Typically, ice glazes are formed by immersing or spraying frozen fish fillets or other fish products in chilled water immediately after emerging from the cryogenic freezing equipment. The fish-freezing industry has made great use of ice glazes for minimizing these same effects, especially in IQF products. Fish processors depend on commercial packaging materials and wraps to serve as effective barriers to minimize dehydration and oxidation. ![]() The resulting rancidity is responsible for undesirable flavors and color. Fish fats and oils are easily oxidized in the presence of air. Over a period of time, a highly undesirable drying condition (freezer burn) may occur. Desiccation of poorly packaged frozen fish is a serious problem. Moody, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003 Packagingįrozen fish products are packaged to minimize dehydration and oxidation. Knowing how to freeze fresh caught fish properly will ensure you don’t let any of your catch go to waste and can provide a fresh, wholesome, and tasty meal for your family.M.W. When ready to eat, thaw with cold water or in the refrigerator overnight. If the plastic bag gets punctured in the freezer, this will protect the contents from exposure to cold air and freezer burn. Zip the top securely before freezing fish. This acts as a vacuum sealer, forcing out the air. Prepare a large bowl of water and dip the bottom of the open bag into the water until it reaches the top of the fish (but not overflowing into the bag). Using a vacuum sealer is an effective preservation method, but you can also use plastic zip-top bags. Air exposure can lead to freezer burn, destroying the meat. ![]() Some people argue about how to freeze fresh fish, suggesting that water be added in the bags, however, this can turn meat to mush if not careful. It’s recommended to use quart-size bags and place three to four fillets in each. This will help remove any leftover slime, particulate, or other contaminants that could compromise the flavor. Cut and sort fillets based on how many you plan to cook at once. ![]() Process and sort into meal-size portions.Keep the fish submerged in ice until ready to fillet. Read on to learn how to freeze fresh caught fish in six easy steps. This is key for preserving the flavor and quality of every fillet. Once you’ve mastered the art of filleting (or cleaning) the fish, you’ll need to know how to freeze fresh fish properly. As our ancestors did, there is a primal satisfaction in having the ability not only to find and catch fish successfully, but to prepare and serve them as nourishment for your loved ones. Harvesting your own catch is one of the great joys of fishing.
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