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Current Shareware 1994 January
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SHAR194.ISO
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homecook
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seafoods.zip
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STORING
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1993-01-04
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Storing Fish
All fish except canned varieties are extremely
perishable. Every precaution must be taken to preserve
freshness and flavor. When shopping be sure to purchase
fish last and store it properly.
Fresh fish should be stored in the refrigerator or
packed in finely crushed ice to preserve its quality. it
should be wrapped in vapor-proof paper and stored in a
tightly covered dish at 35-40 F. It is best used on the
date of purchase.
Prepare fish for freezing the same as you would
prepare it for table use. It should be washed and drained.
Small fish are generally frozen whole, while large fish are
most often filleted or steaked. Fish should always be
frozen at their peak of freshness.
Fresh fish may be frozen in a block of ice or by
glazing. To freeze fish in a block of ice, fill a
container with water. Place the fish in the container, and
place the container in the freezer until it is frozen
solid. Then wrap the block in moisture-vapor- proof
material and return it to the freezer.
Glazing is as efficient and, in fact, more
advantageous than block freezing for it requires less
freezer space. To glaze a fish, clean and fillet or steak
it as desired. Place it in a single layer on a tray. As
soon as the fish is frozen, dip it in ice-cold water. A
glaze will form immediately if the fish is completely
frozen. Repeat this process three or four more times. A
coat of ice will result from each dipping. It may be
necessary to place the fish in the freezer during this
process. To avoid breaking the glaze, handle the fish
carefully. Once glazed, the fish should be wrapped in an
airtight wrapping such as freezer paper or aluminum foil
and stored in the freezer. The glazing process must be
repeated if the fish is not used within one to two months.
Commercially frozen fish should be stored in its
wrapper at 0 F.
The length of time fish can be frozen depends upon the
fat content. Fat fish should be frozen no longer than
three months, while lean fish can be stored in a frozen
state for up to six months.