Tips and Rules for Freezing and Cooking Fish and Shellfish

Print

fish-and-shellfish2_cRead and remember tips and rules for freezing and cooking different fish and shellfish: white fish (Cod, Plaice, Sole, Whiting); fatty fish (Haddock, Halibut, Mackerel, Salmon, Trout, Turbot); smoked fish (Bloaters, Kippers, Haddock, Trout); crab; Lobster and crayfish; oysters and scallops; shrimps and prawns.

 


White fish (Cod, Plaice, Sole, Whiting)

Preparation and packing Clean fish and prepare in dry pack, brine pack, acid pack or solid pack.

Thawing and serving Thaw in wrappings in refrigerator for 6 hours, or at room temperature for 3 hours.

Storage time 6 months.

Fatty fish (Haddock, Halibut, Mackerel, Salmon, Trout, Turbot)

Preparation and packing Clean fish and prepare in dry pack, acid pack or solid pack.

Thawing and serving Thaw in wrappings in refrigerator for 6 hours, or at room temperature for 3 hours.

Storage time 4 months.

Special notes Avoid salt in cleaning or packing fatty fish as this will cause rancidity during the freezing process.

Smoked fish (Bloaters, Kippers, Haddock, Trout)

Preparation and packing No special preparation is necessary, but these fish should be wrapped in foil, freezer paper or polythene, and over-wrapped.

Thawing and serving Thaw, still wrapped, in the refrigerator for 3 hours.

Storage time 12 months.

Crab

Preparation and packing Crab should be freshly caught and frozen immediately after cooking. Cook, drain and cool thoroughly. Clean and remove all edible meat. Pack into bags or small cartons, leaving 1/2 inch head-space.

Thawing and serving Thaw in container, in the refrigerator, and serve very cold.

Storage time 1 month.

Lobster and crayfish

Preparation and packing Cook fish, cool and split. Take flesh from shell, and pack it into bags or cartons, leaving 1/2 inch headspace.

Thawing and serving Thaw in container, in the refrigerator, and serve very cold.

Storage time 1 month.

Oysters and scallops

Preparation and packing Wash in salt water and open carefully. Scallops Wash in salt water, allowing 1 teaspoon salt to 1 pint water. Pack into cartons, covering with water and allowing 1/2 inch headspace. Oysters Save the liquid when opening oysters. Wash in salt water and the liquid.

Thawing and serving Thaw in container, in the refrigerator. Use scallops for cooking; oysters may be eaten raw or cooked.

Storage time 1 month.

Shrimps and prawns

Preparation and packing Cook and cool in the cooking water. They may be frozen in their shells with heads removed, but this involves later preparation. It is best to remove shells, pack tightly in bags or cartons, leaving 1/2 inch headspace, and seal. Shrimps may be packed in waxed cartons and covered with melted spiced butter.

Thawing and serving Thaw in wrappings in refrigerator. Serve cold or use in cooked dishes.

Storage time 1 month.

Comments 

 
0 #2 jeanine fallon 2010-10-09 03:52 I've baked a dish with prefrozen cooked shrimp, can I freeze this cooked dish safely? Quote
 
 
+1 #1 Fudzyake 2009-09-27 02:34 Yes, all freeze perfectly well. Best to freeze in the form you're going to use the fish later—fillets, steaks, whole. Quote
 

Add comment

Security code
Refresh

FDRPolls

Your best fast-food restaurant is