Fish and other seafood is part of a healthy diet, as the dietary benefits are undeniable. Whether it’s cod, salmon or other fish, most seafood is a low fat, low cholesterol source of protein. Depending on species eaten, seafood is also a great source of omega-3 and omega-6 fatty acids, which has greatly beneficial consequences for both heart and brain health. Beyond the general dietary considerations, seafood is also great culinary alternatives to beef and poultry dishes. Still, despite these benefits, there are detractions with working with seafood. It needs to be handled correctly, as sometimes it does not keep as well as beef or chicken. Once a seafood becomes oily, it produces a “fishy smell” and the result can be rancid and unpalatable. So, if you plan on incorporating fish into your diet, you will need to know how to store seafood correctly.
There are other freezing methods to consider. Some measures depend on how long you want to store the fish away. For example, you can glaze fish fillets with ice. This involves dipping a fillet into water and freezing it. Once the water coating has turned to ice, you can repeat the process as many times as needed. Essentially, you want a good ice-crust to keep the air out. However, if you are just storing fish for a couple of days, this method may not be all that practical.
Even in a freezer, fish will not keep as long as other types of meat. Typically, frozen fish will last about six months. If the fish contains a higher amount of fat, the longevity begins to shorten significantly. This is why salmon does not keep as well as flounder, cod or tilapia. In the end, it is always best to eat fish as soon as buy or catch them. If you need to store food over a long term, consider doing that more with turkey or chicken.
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- storing fish for a year