White Sea and Freshwater Fish

White Sea and Freshwater Fish

White Sea and Freshwater Fish include: Barracouta, Barracuda, Bass, Bluefish, Bream, Brill, Butterfish, Carp, Catfish, Char, Chub, Cod, Conger Eel, Dab, Eel, Flathead, Flounder, Garfish, Grayling, Grilse, Gudgeon, Gumet, Haddock, Hake, Halibut, Inkfish, John Dory, Lamprey, Ling, Mullet, Octopus, Perch, Pickeral, Pike, Plaice, Pollack, Pompano, Red Snapper, Roach, Rock Salmon, Salmon Trout, Scrod, Shark, Skate, Sole, Squid, Sturgeon, Swordfish, Turbot, Whitefish, Whiting.

Preparation

Only freeze very fresh fish within 12 hours of catching. Prepare as quickly as possible by cleaning and removing scales. Remove head and skin if you wish. Cut larger fish into thick steaks of fillets and leave small fish whole.

Packaging

Pack several steaks or fillets into labelled and dated freezer bag. Either interleave with clingfilm or wrap each individually in cling film. Wrap whole fish in clingfilm or foil before placing in labelled and dated freezer bag.

Thawing

Cook steaks and fillets from frozen as for fresh fish but allow extra cooking time.

Whole fish can also be cooked from frozen. However, if you are baking and stuffing then thaw for 4 hours in a refrigerator first. You can then proceed with the usual recipe.

Storage Time

3 months