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FREEZING


BEST WAY TO FREEZE YOU CATCH
1. Vacuum Seal
2. Sip Lock freezer bag filled with water. Add just the amount of fillets you would prepare at one time.
Cover fillets with water. Leave enough air space at the top of your bag for expansion.

Freezing is an excellent method of home preservation of fish and is recommended over canning. It will not, however, improve the quality of fish which have not been properly cleaned and promptly iced. The storage life of frozen fish is dependent on low storage temperature and air tight packaging.

Although freezing prevents the growth of micro-organisms, it only slow many enzymatic and chemical reactions which cause flavor, color and texture deterioration in frozen foods. As the temperature is lowered, these reactions become slower and frozen food should be stored at the lowest possible temperature, preferably below 0 degrees F. Although packages frozen fish may be kept up to a year, temperatures available in the home freezers will not generally result in high quality salmon if stored for more than three months. Fish should be placed in the coldest part of the freezer, as rapid freezing is essential. If pieces take over five hours to freeze, they are too large. Small pieces which are not crowded together freeze fastest. Always store frozen fish at the lowest possible temperatures.

Many of the undesirable flavor and color changes in fish are caused by oxidation of the unsaturated fats, oils and color pigments. This is a chemical reaction which occurs even in frozen flesh, and once it begins, it cannot be stopped. Salmon contains unsaturated oils and are therefore highly susceptible to oxidation. Air tight packaging is essential to reducing oxidation.

Evaporation of water from the fish flesh during frozen storage causes dry and tough foods and is known as freezer burn. Various packaging materials and methods can be employed to help provide an oxygen and water vapor barrier.

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