Seafood lovers know the versatility of fish recipes. You can grill them, fry them, and bake them, often times in a fraction of the time of other proteins. Fish is naturally high in protein but lower in fat, too, so if you're looking for a quick, healthy dinner, you really can't go wrong.
But fish can get pricey, depending on what kind you buy. And of course, if you catch your own, you definitely don't want any to go to waste. So that leads to the inevitable question: Can you freeze fish? The answer is yes! If you think about it, there's a huge selection in the freezer section at the store, so it's definitely possible.
However, flash freezing fish in a commercial setting isn't the same as freezing fish at home. So keep reading to find out how to freeze fish the right way so it tastes as fresh as possible when you go to eat it. You'll also find tips on defrosting safely, so no matter what you decide to cook, it will go (ahem) swimmingly.
Is It Okay to Freeze Raw Fish?
Yes, it is okay to freeze raw fish at home. But the first question to ask is where did the raw fish come from? If you caught it yourself, be sure to clean and prepare the fish properly, removing bones. If you bought it from the store, check the packaging. Some fish has been previously frozen and will indicate such. You don't want to refreeze that fish. Only freeze fresh fish.
According the USDA: "Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. Frozen raw fish is best used within three to eight months; shellfish, three to 12 months."
What Is the Proper Way to Freeze Fish?
Regardless of how you obtained the fresh fish, you should follow a similar procedure. First, when you get home, make sure you refrigerate it immediately. And if you know you're going to freeze it, do so as quickly as possible within one to two days. The fresher it is when it goes in the freezer, the fresher it will taste when it comes out.
Vacuum sealing is the best way to keep fish free of freezer burn. But if you don't have a vacuum sealer, you can use the double wrap method. Wrap a filet in tightly in plastic wrap and then place it in a freezer bag. As you seal the bag, remove as much air from it as possible. Oh, and don't forget to label the bag with what type of fish it is and the date!
You can also freeze cooked fish, though the texture may not be the same once you defrost and reheat. Make sure you cool it completely and then follow the same procedure as above, either using a vacuum sealer or the double wrap. According to the USDA, fish should be frozen within three to four days of it being cooked and can be frozen up to three months
What Fish Should You Not Freeze?
Almost all fish can be frozen with the exception of oysters and clams you plan to eat raw. And some fish fair better than others! Dense and firm fish filets like halibut and monkfish taste the best once frozen and defrosted. Fatty fish like tuna, salmon, and swordfish will also freeze well, as do shellfish like lobster and scallops. Softer flesh fish, particularly oily ones like mackerel, won't taste as good once frozen, but they're still perfectly safe to eat.
How Do You Thaw Frozen Fish?
Regardless if your fish is raw or cooked, follow the same procedure to defrost fish. It's similar to defrosting chicken! Keep the fish wrapped and place it on a plate or sheet pan, pop it in the refrigerator to defrost overnight or about 12 hours. Use it immediately and do not refreeze it.
If you want to speed up the process, you can submerge the wrapped fish in a bowl of cold water. Check every 30 minutes to check the consistency and switch out the water if necessary. Do not let fish thaw at room temperature on the counter, because it will be susceptible to bacteria. Per the USDA: "Seafood should never be left out over two hours."
