The act of freezing fish in its natural habitat has become a tourist attraction in places like northern Canada and Scandinavia. But what is the best way to preserve a fish’s flavor when it’s frozen? How long does it take for fish to lose their freshness once they’re frozen? Are there certain ways you need to prepare the fish to ensure its taste remains intact?
Let’s discuss!
Table of Contents
The Good, The Bad, And The Ugly Of Freezing Fish
Frozen fish is good. Really, it is. There’s absolutely no debate here. Fish frozen in the Arctic Circle in northern Canada or the North Atlantic in Northern Europe taste better than fish that have been frozen in warmer climates. Global warming is a real and pressing problem, but it’s also presented us with an opportunity to revisit old ways of life with the help of science. In many ways, the tourism that takes place in these far-flung places reflects our own yearning for a simpler life free of our modern-day troubles. People want to experience nature in all its glory, including the cold truth that is often its harshest side. But just like with many other traditions that became obsolete in the modern era, it’s important to learn the tricks of the trade so you can enjoy these magnificent creatures in all their glory without risking your health.
It’s important to note here that not all unfrozen fish are created equal. Fresh fish taste slightly better than fish that have been frozen for a while. The reason behind this is simple — before they are frozen, fish are usually transported to the market already. The longer the fish has been frozen, the more intense the flavor will be. So while some people go nuts over the freshest fish they can find, many other people love their frozen salmon just the way it is. That’s one reason why, whenever possible, it’s a good idea to purchase locally harvested fish and eat it as soon as you can after being caught. This way, you’ll be sure to enjoy the freshest possible flavor while it lasts!
How Long Until The Fish Becomes “Effete”?
Just like with most things in life, there is no exact science to determining how long you need to keep a fish in the freezer to retain its taste. It really depends on the species and size of fish. Larger fish, such as salmon and trout, will keep for a longer time. Smaller fish, such as sardines and anchovies, will be consumed more quickly. And then there are those magical creatures known as pike! Pike are a common source of food for humans in many parts of the world, and they have a very high tolerance for cold temperatures. Even the most stalwart of freezer cases will be breached by a hungry pike — the king of all fish!
When a fish is thawed out, it generally tastes better the day it is prepared. This is especially true if the fish is going to be served at room temperature. So, as much as possible, you should always prepare fish as soon as possible after being caught. And speaking of being prepared, it is important to note here that some fish are more vulnerable to freezer burn than others. Certain fish, like tilapia and most types of shellfish, are highly susceptible to freezer burn and will deteriorate rapidly once frozen. Others, like polar bear and reindeer, are less affected by the cold and can be stored for longer periods in the freezer. So, while you don’t need to worry about polar bears and reindeer when it comes to your own culinary creations, it’s still a good idea to keep an eye on what’s in your freezer in case there’s a power outage or some other kind of disaster happens.
What Type Of Fish Should I Avoid Freeze For?
Well, there are several fish that you should absolutely avoid storing in the freezer. Garfish, for example, is an invasive species that has been posing a threat to native species for quite some time now. It is also a source of food for humans, so it’s not uncommon to see garfish packed in with your daily supply of fish! If you come across any kind of fish with a nasty reputation, chances are it’ll be better left unfrozen. There are just too many risks involved with storing and serving frozen fish. One of the biggest risks is parasites, which can be extremely detrimental to your health. Another risk is bacterial infection, which can be quite deadly as well. A much safer alternative is to consume raw or lightly cooked fish. You can cut back on the parasite risk by using proper hygiene when cleaning the fish — which we’ll talk about in a bit.
How Do I Clean Fish?
One of the most important things you need to keep in mind whenever you are cleaning fish is how you are going to prepare it. There are several different methods that you can use to clean fish, and each one has its perks. You can either scale and prepare the fish as you normally would, or you can remove the head and guts first. Then, if you’re feeling particularly adventurous, you can prepare the entire fish ‘ungutted’ — with the exception of the head. Doing this will open up a whole new world of flavor profile for your fish!
Regardless of which method you choose, make sure to remove all the visible blood and guts from the skin. Also, make sure to clean any surfaces or tools that came in contact with the fish flesh. You’ll be removing all the toxins from the fish, so it’s important to keep your wits about you when doing this. Do not eat (or cook) any fish that you cannot confirm as being safe to eat. There are several parasites that look like fish eggs but are, in fact, quite different. One of the most notorious of these fish parasites is the tapeworm. This parasite can grow quite large in your digestive system, causing major health problems. Luckily, there is a medical treatment for this parasite, which is known as peptichelminthiasis.](https://en.wikipedia.org/wiki/Tapeworm) When consuming any small fish, you should try to get a decent-sized sample so you can examine it under a microscope. This way, you’ll be sure to detect any parasites that are hiding in your fish.
Is It Better To Cook Or Eat Fresh Fish?
There is an old saying that “you are never truly hungry again”. This saying holds true for fish, as well. When you are initially presented with a plate of freshly caught fish, there will be images of golden shores and leisure craft dancing in your head. But, aside from the fact that you just had a productive day fishing and deserve a well-deserved break, you must consider the fact that fresh fish is absolutely delicious. There is also the environmental factor to think about. While it is absolutely wonderful to get outdoors and reconnect with nature, it’s also important to keep in mind that we need to take better care of our planet. There are several ways in which you can help save our oceans, one of which is by eating less fish. If we all got into the habit of eating less fish, whether it be for environmental or for health benefits, we might just see the end of overfishing. So while it is absolutely wonderful to eat freshly caught fish, it’s also important to consider the repercussions of doing so. This being said, there is still no denying that having a cold pint of freshly caught fish is an exceptionally wonderful feeling. Who wouldn’t like to indulge in that? But, you must be mindful of your health and the health of the environment!
Freezer Burn
The phrase “frozen in liquid nitrogen” may sound like something out of a science fiction novel, but this is actually how most of our fish are caught these days. It’s not just a matter of fishing in the winter either. We are catching fish in the summer from freshwater streams and lakes using traditional methods and then immediately placing them in a deep freezer. The problem with this method is that when you freeze a fish in this manner, the cell membranes in the fish become extremely resilient and start to rupture. This is why it is so important to defrost a fish properly before cooking or eating it. If you can, you should always cook and eat your fish ‘live’ — this is what gives it its unique texture and flavor! Once you’ve cooked a fish, whether it be fresh or frozen, it’s generally safe to store in the freezer for up to six months. You should always aim to eat your fish within a few days of cooking. Remember: the colder the fish, the better!