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Encyklopédia rýb |
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Freezing - how to enjoy frozen fish |
Frozen fish, fish fillets and seafood are often just as good in quality as their fresh counterparts. They are shock frozen on the trawlers directly after being caught. They are cleaned and, depending on the fish type, filleted.
Pay attention to the expiry date when purchasing:
Fatty fish should not be frozen for longer than two months, leaner fish not longer than five months. Lobsters and calamare also respond well to freezing. It is important that the fish and seafood are rinsed and cleaned well before going into frozen storage.
As a rule: The cold storage equipment should be adjusted to a colder temperature before freezing and the products placed into a pre-freezing compartment since then it can be frozen particularly quickly.
Thawing is not a problem. Small fish and fillets do not necessarily have to be completely thawed. Partial thawing is enough when the fish is to be coated. Large fish should be completely thawed out only in the refrigerator. A fish of 800 to 1,000 grammes needs approx. twelve hours. If the fish is thawed too quickly, it loses a lot of its juice and tastes dry and bland.
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