The One Tip You Should Know Before Freezing Fish

Whether it's the mildly sweet cod, the Southern fried catfish, or the ever-popular salmon, there's nothing quite like a fresh fish filet. According to a 2009 research article in Food Reviews International, fresh fish don't smell fishy at all; they actually have a mild, delicate flavor and smell. On the other hand, frozen fish tend to smell less delicate and somewhat fishier due to a compound called trimethylamine (TMA). When fish die, TMA is secreted, resulting in a fishy smell. Because frozen fish have been dead longer than fresh fish have, they have a stronger, more fishy smell.

The University of Minnesota reports that fish can also harbor a strong, somewhat unpleasant aroma when they aren't handled or frozen properly. But don't worry — there is a key tip that can help you with freezing fish so that you can always enjoy a gentle-tasting filet, whether it's fresh or frozen.

Many people know that you should protect fish from the air if you plan to freeze it. According to the City Fish Market, if the fish is exposed to any air, its texture and taste will be compromised. One of the easiest ways to protect fish from the air is vacuum sealing, as this method removes oxygen from packages to create an airtight seal, explains FoodSaver. However, if you don't have a vacuum sealer, you can always tightly wrap the fish in aluminum foil, plastic freezer wrap, or freezer bags, per the University of Minnesota.

Though the importance of vacuum sealing fish is pretty well-known, some people don't know about the importance of drying filets before vacuum sealing. According to On The Water, failing to dry filets before vacuum sealing can result in many problems. For one, the water from the fish can break the airtight seal of the package. Additionally, the moisture in the package increases the chances of the fish becoming freezer burnt. So, to avoid these issues, simply wrap the fish in a paper towel and pat it until it absorbs all the moisture from the filet. If you follow this tip, your fish filet can last anywhere from three to six months, per the City Fish Market.

Fish should only be kept in the refrigerator for about one to two days before you plan to cook or freeze it, per the USDA. Even so, if you're going to refrigerate it, there are some guidelines you should follow. According to the University of Minnesota, one key thing to remember is to store it in the coldest part of the refrigerator. This will prevent it from spoiling.

You may even want to go the extra mile to keep fish cold. Southern Living reports that it's a good idea to remove the fish from its store-bought package, pat it dry, vacuum seal it, and then place it on a layer of ice. Furthermore, it's important to note that you should always keep fish away from ready-to-eat foods and other proteins, such as chicken, per WebMD. This will prevent the fish from contaminating other foods and causing any illnesses. Even though you can store fish in the refrigerator, it's probably best that you keep it in the freezer if you aren't planning to cook it for a while, so be sure to remember the guidelines for freezing.