How to store fish fillets without freezer burn?

Question

Learn the best techniques for wrapping and storing your fish fillets. Proper sealing is the secret to preventing damaging freezer burn.

Answer 1

To prevent freezer burn on fish fillets, wrap them tightly in plastic wrap, then in aluminum foil or place them in a freezer bag, removing as much air as possible before freezing. Vacuum sealing is also an excellent option.

Detailed Explanation:

Freezer burn occurs when moisture escapes from the surface of the fish and evaporates, causing dehydration and oxidation. This results in a dry, leathery texture and a loss of flavor. To prevent this, you need to create a barrier that blocks air from reaching the fish. Here's a step-by-step guide:

1. Pat the fish fillets dry: Use paper towels to remove excess moisture from the surface of the fish. This helps the wrapping adhere better and reduces ice crystal formation.

2. Wrap tightly in plastic wrap: Wrap each fillet individually in a layer of plastic wrap, ensuring there are no air pockets. Press the plastic wrap firmly against the fish.

3. Add a second layer of protection: Wrap the plastic-wrapped fillet in aluminum foil or place it in a freezer bag. If using a freezer bag, press out as much air as possible before sealing. Consider using the water displacement method: partially seal the bag, leaving a small opening. Submerge the bag in water, allowing the water pressure to force out the remaining air, then seal completely.

4. Vacuum sealing (optional but recommended): If you have a vacuum sealer, this is the best method. Vacuum sealing removes virtually all the air, creating an airtight barrier that prevents freezer burn effectively.

5. Label and date: Always label the package with the date and the type of fish. This helps you keep track of how long the fish has been stored.

6. Freeze quickly: Place the wrapped fish in the coldest part of your freezer, ideally on a metal shelf, to ensure rapid freezing. This minimizes ice crystal formation, which can damage the texture of the fish.

Pro Tip:

Avoid refreezing fish that has already been thawed. Refreezing degrades the quality and texture of the fish and increases the risk of bacterial growth. Thaw only the amount of fish you plan to use.