How to freeze fish?

We can't always eat fish the same day we buy it, so we're sharing some tips to help you freeze it while preserving all its flavor, properties, and texture.

The Freezer, the more stars, the better

It's very important to know the characteristics of the freezer you have at home. To do this, we must look at the rating, as the freezing quality will depend on it. If it only has 3 stars, it's not recommended for freezing, but it is for storing previously frozen foods. Things change when our freezer has 4 stars, as you'll be able to freeze your fresh products and enjoy the best freezing process.

THE MOST IMPORTANT POINT

When freezing fish, it's important to keep it as dry as possible. To do this, you can use paper towels or a traditional kitchen towel.

Once everything is completely dry, it's time to package it. You can wrap it with cling film or use a vacuum sealer if you have one. Vacuum sealing is the most advisable option, as it expels most of the air inside and preserves it optimally.

BETTER ALONE THAN IN BAD COMPANY

Once we have everything we're going to freeze ready, it's best to separate it individually. This allows us to always have individual products and use only what we're going to consume.

The freezing process is crucial for preserving the best flavor, properties, and texture of food. For these reasons, flash freezing is the best option. Flash freezing is a process by which fish and seafood are frozen extremely quickly—in less than two hours! This is the only way to rapidly lower the product's temperature, preventing cell rupture and maintaining its properties intact.