How long can a fish really stay in the freezer without losing in quality? Here is what you need to know before storing it.
As tasty as it is delicate, the fresh fish requires special attention as soon as he leaves the stall. Out of the cold, it becomes an ideal ground for bacteria, especially Between 4 ° C and 60 ° Cthis critical area where microbial proliferation is racing.
Leave a fish More than two hours At room temperature, it is taking the risk of making the plate unfit for consumption. Rigor is therefore essential upon purchase: Transport it to the coolcook it quickly or, failing that, bet on Good freezing.
But freezing a fish cannot be improvised. It is not a rescue solutionit is a method that deserves to be well applied. To preserve its texture, its taste and its sanitary security, it is still necessary Respect some specific rules.
Good gestures to prepare the fish for freezing
Freezing a fish is not just about slipping it into a bag and putting it away at the bottom of the freezer. A whole fish must first be emptied and thoroughly rinsedunder penalty of developing a bitter aftertaste that would spoil everything.
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Pour preserve your shape And its texture, it is preferable to freeze it flat, in two stages: first placed straight on a plate covered with parchment paperat very low temperature, then transferred to an adapted sachet once its surface is hardened.
This passage through the intermediate stage avoid deformations and the crystals that damage the flesh. The nets require another form of vigilance. By sliding them into hermetic sachets, well closed, we limit the contact with air and therefore drying out.
But when putting everything in the freezer, a Detail makes all the difference : register the date and content on each sachet. A small simple gesture, which makes it possible not to get lost between the portions of cod, salmon or colin Forgotten at the bottom of a frosted drawer.
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Precautions at the time of defrosting
Not all fish lend themselves to freezing in the same way, and even less at the same time. Past six monthseven the most resistant are starting to lose flavor and texture.
Enmantling species bear the prolonged cold rather well: Cod, bar, sea bream Or sole can wait up to six months without flinching. On the other hand, fatty fish, more sensitive to oxidation, should not exceed three to four months.
And if crustaceans also find their place in the freezer, we make sure not to forget them beyond four months. The moment of defrosting, him, requires so much rigor than that of conservation.
The ideal remains do things slowlyby letting the fish spend the night in the refrigerator before cooking it the next day, as the Albal brand recommends. But when you are in a hurry, an express passage in an airtight sachet plunged Ten minutes in lukewarm water may be enough.
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In any case, once thawed, the fish should not wait any longer. At the slightest sour or dubious appearance, it is better not to insist: when it comes to fish, the degree of doubt does not exist.
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Cuisine editor
An editor passionate about taste exploration, I like it as much to share my favorite recipes as to feasting on myself. Behind my pen? 100 % tested and approved content. When my heart does not …
