How To Cook Freeze Fish And Meat. General Principles - Recipe

Author: Nia Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Freeze Fish And Meat. General Principles - Recipe

CHAPTERS (Table Of Contents)

The Meat

Learn how to cook "Freezing of fish and meat. General principles". Delicious recipe.

We often have to freeze various foods in order to keep them fit for cooking and consumption for a longer period of time.

These foods must retain both their useful and taste characteristics. To achieve such an effect, it is necessary to properly prepare the products and then freeze them. Let's see what stages we have to go through before we cold store meat and fish , as they are one of the common "inhabitants" of our freezers!

The meat

First wash the meat, cut into pieces 1.5 cm thick. Then dry them with paper and put in plastic bags with fastening. Arrange them in the freezer or refrigerator, and the layers of meat should be thin.

The temperature should be minus 18 degrees, and freezing should be done as soon as possible. Therefore, you should not stack the packages tightly next to each other, much less on top of each other. Thus, the circulation of cold air will decrease and the freezing time will increase. This could adversely affect the quality of the meat, which after thawing will not have the same characteristics as before.

The fish

Large fish should be cut into small pieces and dried with paper (as with meat). This is followed by re-packaging in resealable plastic bags, the purpose of which is to prevent the ingress and release of moisture, odors and air into and out of the plastic packaging. The degrees required to properly freeze fish are minus 25. You can write the date of storage of the package in the freezer, the type of fish and even the weight of the contents of the bag.

One day before putting the fish in the freezer, switch the temperature to minus 25. It is good to put the packages in parts, not several at once, because this will raise the temperature in the appliance, which in turn is a prerequisite for poor freezing.

Defrosting the fish is also an important moment for the good quality of the finished dish. To make it really appetizing, the main product should be thawed slowly and gradually. This will preserve the juiciness and natural taste of seafood. When we are about to fry fish, the condition is mandatory.

If you have decided to bake the fish (in the oven) or to prepare soup from it, then you can also use half-thawed main product, if you do not have enough time to completely melt the ice.

After thawing fresh fish, it can be prepared as fresh: smoked, salted, marinated, steamed.

How To Cook Freeze Fish And Meat. General Principles - Recipe

CHAPTERS (Table Of Contents)

The meat

The fish

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