We often tend to keep our fish in the freezer and then forget about it ... Except that there is a maximum shelf life that must be observed.
At temperatures between 4 ° C and 60 ° C, bacteria grow rapidly. The fish should therefore be discarded if it remains for more than 2 hours at room temperature. But to freeze safely, certain rules must be followed, as stated by Ohmymag.
Whole fish should be gutted and rinsed before freezing. Otherwise, a bitter taste may appear. In addition, it should be frozen upright, on a plate in a freezer bag. To do this properly, it is advisable to proceed in two stages: first a few hours at at least -18 ° C flat on a small tray covered with parchment paper, then well wrapped in a bag dedicated for this purpose.
As for the fillets and pieces of fish, it is better to keep them in well-sealed airtight bags. In order not to make mistakes, it is best not to forget to date and write down what you are freezing.
FROM 4 TO 6 MONTHS MAXIMUM
Each fish freezes differently. We can keep all the fish for up to 6 months but after this time of freezing, we lose taste qualities.
While lean fish (fresh anchovies, sea bass, pike, cod, plaice, hake, sea bream, haddock, swordfish, halibut, dab, monkfish, cod, whiting, grouper, perch, ray, red mullet, dogfish, sole, albacore tuna, sea trout, turbot) can be kept for 6 months in the freezer, oily fish (eel, herring, mackerel, sardines, salmon, tuna) should not spend more than 3 to 4 months.
- Lean fish (cod, hake, pike, sea bream ...): 6 months maximum
- Oily fish (salmon, sardines, tuna ...): 4 months maximum
- Crustaceans: 4 months
- Oysters: 4 to 6 months
- Scallops: 6 months
- Other shellfish (clams, cockles ...): 4 months
WHAT ABOUT DEFROST?
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To ensure that your fish is properly thawed in its packaging, it should be spent the night in the cold area of the refrigerator, then cook it immediately the next day, recommends Albal.
If you want to defrost it quickly without cooking or flooding it, just place it in an airtight bag, then immerse it for about 10 minutes in a bowl of lukewarm water. That is, fish that have been thawed in the microwave or in cold water should be eaten immediately.
Signs of an expired fish are a sour smell, dull color, and gooey texture. If in doubt, throw out any fish that look or smell abnormal to you.
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