Oily Fish
Oily Fish includes: Brisling, Herring, Makerel, Pilchard, Salmon, Sardine, Shad, Smelt(s), Sprat, Trout (River) Tuna, Whitebait and Whale.
Preparation
Only freeze very fresh fish.
Clean the fish carefully. It is best to leave very small fish whole; simply wash these and pat dry. If you wish then for larger fish open out or leave whole. With or without head and tail.
Herring, Mackerel, Trout: remove the head, tail, backbone and as many small bones as possible.
Mackerel: should ideally be frozen within 1 hour of catching.
Salmon: leave whole, gutted or un-gutted or cut into slices.
Packaging
Very small fish: pack in usable quantities in labelled and dated freezer bags.
Larger fish: pack together in labelled and dated freezer bags. You may wish to place clingfilm between them.
Whole Salmon: you may wish to ice glaze whole salmon.
Thawing
Very small fish: thaw in refrigerator for 1 hour or until they separate then cook as if they were fresh fish.
Larger fish: grill, broil or fry larger fish and salmon slices.
Whole Salmon: thaw for 6 hours in the refrigerator.
Storage Time
3 months.