When it comes to freezing fish, there are a few things you need to keep in mind. Not all types of fish freeze well, and some may require special preparation before they are frozen.

Which types of fish freeze well? Here are a few of the best options:

• Salmon
• Tuna
• Trout
• Halibut
• Cod
• Mahi
• Wahoo
• Snook
• Redfish
• Flounder

If you are freezing fish that has been previously frozen, it is important to cook it before eating it.

What about other types of fish? Below fishes may not be quite as flavorful when thawed however, they will still be perfectly safe to eat.

• Catfish
• Largemouth bass
• Spotted bass
• Sea bass
• Black bass
• Rock bass
• Mackerel
• Eel

How to prepare fish for the freezer?

If you intend to freeze fish, do it as quickly after catching it as possible. The best way to freeze fish is by wrapping it tightly in plastic wrap or Ziploc, This will help to keep the fish from drying out or developing freezer burn.

The best is to use a vacuum sealer to take out the air. If not put in a plastic bag such as Ziploc, submerge the bag with fish in it in a container of water to take out the air, then freeze. If you can put a little water in with the fish even better to make a hard freeze.

A few tips on how to freeze fish:

❖Wrap fish tightly in plastic wrap to prevent freezer burn.

❖Place fish in a freezer-safe container or bag.

❖Label the container with the date and type of fish.

❖Fish will remain fresh for up to six months when stored in the freezer.

Most common mistakes people make when freezing fish

❖One of the most common mistakes people make when freezing fish is not wrapping it tightly enough or leaving the air in the fish package. This can cause the fish to dry out or develop a freezer burn. Another mistake is not labeling the container with the date and type of fish.

❖If you’re not sure how long a particular type of fish will stay fresh in the freezer, it’s always best to err on the side of caution and eat it sooner rather than later.

❖Don’t freeze fish you are intending to eat raw such as tuna or wahoo for sashimi. For that, you can put it in the freezer for just a few minutes to firm the fish, then remove it for cutting.

Tips on defrosting:

The best method to defrost fish is to run cool water over the packaging (5-10 minutes) to keep it cool and prevent harmful bacteria from forming. Bacteria growth occurs when defrosted at room temperature. Defrosting in the refrigerator is slower, and the fish may become dry (dry fish are less tasty).

With these tips in mind, you’ll be sure to have fresh, delicious fish anytime you want it! Do you have any tips for freezing fish? Let us know in the comments below.