How long on frozen fish
Oct 4, 2020 15:21:01 #
Cia2a
Loc: North Carolina
You don't have to thaw to see freezer burn, if any part of the fish was not covered in water, it is most likely dried out and burned. If it is white, or grey brown, it is burned.
Oct 4, 2020 15:21:15 #
Ron620DVS
Loc: Guntersville Alabama
PAGE 2 OF 3...
When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product. You cannot see the harmful bacteria on the fish so you must handle it as if it is present. Salmonella and E. coli are bacteria that can cause food-borne illness and are sometimes found on fish. Follow the guidelines below to ensure safety against food-borne illnesses when handling fish.
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of contamination when working with fish. Be sure to wash hands thoroughly before and after handling raw fish. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the fish to other foods.
When working with other foods at the same time as preparing and cooking fish, be sure to use different utensils for each food. Do not use the same platter for cooked fish as was used for the raw meat, unless it has been properly washed and dried before using. If any preparation of the fish is done on a cutting board, it should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water.
Handling Market Fish: Fresh or frozen fish should be purchased just before leaving the market so it is exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. Bring a cooler along to store the fish in while traveling home or pack the fish in ice. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F. Do not allow the fish to set in a hot vehicle for any length of time unless stored properly. After purchasing it should be taken home and refrigerated as soon as possible.
When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish. Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.
If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.
Handling Fisherman's Catch: Keeping your daily catch safe from bacteria can be a challenge unless you are ice fishing. See the tips below for warm weather fish handling.
• Try to keep the fish alive until done fishing and ready to take them in to clean and store properly.
• If the fish cannot be kept alive, be sure to store them at a temperature below 40°F. Storing them in a cooler with plenty of ice will keep them cold you are ready to clean and store properly.
• When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents. If the meat does become contaminated, wash it immediately with cold water.
• After cleaning, ice the fish down or keep cold (under 40°F) until you are ready to prepare it.
• When cooking the fish, be sure it is cooked until it reaches an internal temperature of 145°F.
Cooking Safety
It is necessary to cook the fish completely to eliminate the chance of food borne illness. The safest manner in which to check for doneness is to check the internal temperature with a meat thermometer in several locations. Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish. If a meat thermometer is not available, check for doneness by using a fork to check if the fish flakes easily and to see if its appearance is opaque and not translucent and raw looking.
Deep-Frying Safety
Deep-frying, also known as deep-fat frying, is a popular cooking method used for fish. It is a process of immersing food in a pan containing hot oil, which cooks the food quickly, producing a crispy surface covering a tender and moist interior. Because of the large quantity of hot oil that is used for deep-frying fish, there are some safety concerns that must be considered when using this cooking method. The safety concerns are listed below.
• For ease in handling and to prevent splashing of the oil when the fish is placed in the hot oil, it is best to use small pieces of fish.
• Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering, which can be dangerous.
• The fish should also be free of moisture to minimize splattering when the fish is immersed into the hot oil.
• If cooking commercial frozen fish that is to be immersed in the oil while it is still frozen, be sure that the fish is free of ice crystals.
Note: If the hot oil comes in contact with moisture it causes splattering of the oil. If an excess of moisture comes in contact with the hot oil it can cause major splattering and foaming of the oil, causing it to flow over the edges of the pan. Controlling the moisture contact with the oil is extremely important.
• The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.
• After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the hot oil from the cooking vessel.
• A fire extinguisher and heavy potholders should always be within reach.
Checking the Temperature of the Oil: A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer. Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the correct temperature. The oil should not need to reach over 375°F to fry the fish. Oil above this temperature will brown the fish too quickly, not allowing it to cook properly all the way through. The undercooked fish poses a safety concerns.
Any cooking oil can be used for deep-frying provided it does not smoke or burn at temperatures that may reach as high as 375°F. For a healthier choice, oil low in saturated fat is best to use because the food will absorb a small quantity of oil during the cooking process.
Proper Storage
Refrigerating | Freezing | Super-Chilling | Freezing Tips
Properly preparing fresh fish for storage will allow it to be stored for a longer period of time and maintain its quality. Fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. For the best flavor and quality, fish should be prepared for eating within 24 hours of catching but if stored properly it is safe to keep refrigerated for 2 to 3 days.
Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher to keep it outside of the temperature zone in which bacteria, that causes food borne illness, grows quickly. The danger temperature zone is a range between 40°F and 140°F. Raw fish can be stored in a refrigerator for 2 to 3 days. Leftover cooked fish can be stored for up to 3 or 4 days. If raw or cooked fish is not going to be used within the recommended time, it should be frozen to prevent it from perishing.
Refrigerating
Raw fish can be stored safely in a refrigerator at 40°F or lower for 2 to 3 days. Oily fish will store longer than lean fish and whole fish will store better than steaks and fillets. There are several factors listed below that will have an affect on how well the fish will store.
• The amount of time that market fresh fish can be refrigerated will depend on:
• If it was stored properly after it was caught, before it got to the market.
• How fresh the fish was when purchased.
• Whether or not the fish was stored properly on ice at the market.
• The temperatures it is exposed to in transporting from the store to home refrigeration.
• The type of packaging used.
• The amount of time that fresh caught fish can be refrigerated will depend on:
• How the fish was handled after being caught.
• How long it was kept alive.
• Whether or not it was bruised from flopping around on the bottom of the boat or on the dock.
• If there was any damage done to its skin.
• How soon it was cleaned and if it was cleaned properly.
Follow the instructions below to store fresh fish in the refrigerator properly.
1. Remove the fish from the wrapper. Thoroughly rinse the fish in cold water.
2. Pat it dry with a paper towel.
3. Line a plate or pan with a double layer of paper towels and place the fish on the towels.
4. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back.
5. Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.
Cooked Fish Leftovers: Cooked leftovers should be cooled and refrigerated as soon as possible, limiting the amount of time the fish is exposed to room temperatures. Never leave the fish at room temperature for more than two hours. Store it in a shallow covered container to allow the fish to cool to the proper temperature more quickly. Cooked fish can be stored for up to 2 to 3 days in a refrigerator at 40°F or less. If leftovers are not going to be used within this time, they can be frozen and stored for up to one month.
Freezing
Fresh fish can be stored at 40°F or less for 2 to 3 days but if it is not going to be used within that time, it should be frozen to prevent it from perishing. Freeze the fish while it is as fresh as possible. Proper handling of the fish is also necessary to produce a quality frozen product. The same factors stated above will have an affect on the quality of the fish when it is frozen. Be sure the fish has been cleaned properly before freezing. There are several methods that can be used for freezing fish. The method you select may depend on if you are freezing whole fish, large cuts, steaks or fillets. Also, take into consideration how much freezer storage room you have available. Fish should be frozen in a freezer at 0°F or less. Several methods are shown below.
Double Wrapping: This method works well on smaller whole fish, steaks and fillets. It saves freezer storage space and the individual pieces thaw easier when you are ready to use them.
1. Wrap the fish individually in plastic wrap. Wrap as tightly as possible.
2. Wrap tightly again with another layer of wrap.
3. Place the individually wrapped pieces into a sealable freezer bag or wrap tightly in aluminum foil. If using a bag, be sure to press out excess air from the bag.
4. Do not package more that one pound in each bag. This will allow the fish to freeze more quickly.
5. When placing in the freezer, do not stack a lot of packages together in one area. Try to spread them out in the freezer so they will freeze quicker. Once they are frozen, they can be stacked neatly on top of each other.
Freezing in a Block of Ice: This method works well for smaller pieces, such as steaks and fillets. Freezing in a block of ice protects the fish from being exposed to any air because the air cannot penetrate through the ice. This guards the fish against freezer burn. This method requires more room in the freezer for storage and is a little more work when it comes to thawing the fish.
1. Select a container for freezing the fish in ice, such as paper milk cartons, small baking pans, loaf pans, or plastic storage containers. Select a container that would hold only enough for one meal. Do not use too large of a container because it will take too long to freeze and it will be harder to find room in the freezer.
2. Cut fish into serving size pieces.
3. Place the fish in the container, leaving an inch or more of headspace for expansion during the freezing process.
4. Cover the fish with cold water.
5. Place in the freezer so that the container sits level. Allow the water to freeze in a solid block.
6. If the fish have floated to the top so they are not completely covered with ice, remove the container and add a layer of water to the top so the fish is completely covered and return to the freezer until the additional water is frozen.
7. If the fish was frozen in a pan, run a little cold water on the bottom of the pan and pop the block of ice out.
8. Wrap the block of ice with a double layer of plastic wrap or aluminum foil.
9. Place the wrapped block in a sealable freezer bag. Remove excess air and seal. The wrapped block could also be wrapped in freezer paper rather than placed in a freezer bag.
10. If a milk carton was used, cover tightly with aluminum foil. If a plastic container was use, place the cover on and seal tightly.
11. Place the fish back into the freezer as soon as possible.
Glazing: This method works well for whole fish or large cuts. Glazing seals the fish with a thick layer of ice to protect it from exposure to air. Once the fish have been glazed they will require less freezer space.
1. Lay the fish out on a baking sheet in a single layer without wrapping.
2. Place in the freezer until frozen.
3. Remove the fish from the freezer and dip each individual fish into a bowl of ice water.
4. Place back on the baking sheet and freeze again.
5. Repeat this process until the fish has an ice coating built up to at least 1/8 inch thick.
6. Place the glazed fish into an airtight freezer bag or container.
7. Place back in the freezer as soon as possible.
8. Periodically check the glazing on the fish. A layer of glaze may have to be repeated if stored for an extended period of time.
When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product. You cannot see the harmful bacteria on the fish so you must handle it as if it is present. Salmonella and E. coli are bacteria that can cause food-borne illness and are sometimes found on fish. Follow the guidelines below to ensure safety against food-borne illnesses when handling fish.
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of contamination when working with fish. Be sure to wash hands thoroughly before and after handling raw fish. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the fish to other foods.
When working with other foods at the same time as preparing and cooking fish, be sure to use different utensils for each food. Do not use the same platter for cooked fish as was used for the raw meat, unless it has been properly washed and dried before using. If any preparation of the fish is done on a cutting board, it should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water.
Handling Market Fish: Fresh or frozen fish should be purchased just before leaving the market so it is exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. Bring a cooler along to store the fish in while traveling home or pack the fish in ice. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F. Do not allow the fish to set in a hot vehicle for any length of time unless stored properly. After purchasing it should be taken home and refrigerated as soon as possible.
When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish. Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.
If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.
Handling Fisherman's Catch: Keeping your daily catch safe from bacteria can be a challenge unless you are ice fishing. See the tips below for warm weather fish handling.
• Try to keep the fish alive until done fishing and ready to take them in to clean and store properly.
• If the fish cannot be kept alive, be sure to store them at a temperature below 40°F. Storing them in a cooler with plenty of ice will keep them cold you are ready to clean and store properly.
• When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents. If the meat does become contaminated, wash it immediately with cold water.
• After cleaning, ice the fish down or keep cold (under 40°F) until you are ready to prepare it.
• When cooking the fish, be sure it is cooked until it reaches an internal temperature of 145°F.
Cooking Safety
It is necessary to cook the fish completely to eliminate the chance of food borne illness. The safest manner in which to check for doneness is to check the internal temperature with a meat thermometer in several locations. Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish. If a meat thermometer is not available, check for doneness by using a fork to check if the fish flakes easily and to see if its appearance is opaque and not translucent and raw looking.
Deep-Frying Safety
Deep-frying, also known as deep-fat frying, is a popular cooking method used for fish. It is a process of immersing food in a pan containing hot oil, which cooks the food quickly, producing a crispy surface covering a tender and moist interior. Because of the large quantity of hot oil that is used for deep-frying fish, there are some safety concerns that must be considered when using this cooking method. The safety concerns are listed below.
• For ease in handling and to prevent splashing of the oil when the fish is placed in the hot oil, it is best to use small pieces of fish.
• Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering, which can be dangerous.
• The fish should also be free of moisture to minimize splattering when the fish is immersed into the hot oil.
• If cooking commercial frozen fish that is to be immersed in the oil while it is still frozen, be sure that the fish is free of ice crystals.
Note: If the hot oil comes in contact with moisture it causes splattering of the oil. If an excess of moisture comes in contact with the hot oil it can cause major splattering and foaming of the oil, causing it to flow over the edges of the pan. Controlling the moisture contact with the oil is extremely important.
• The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.
• After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the hot oil from the cooking vessel.
• A fire extinguisher and heavy potholders should always be within reach.
Checking the Temperature of the Oil: A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer. Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the correct temperature. The oil should not need to reach over 375°F to fry the fish. Oil above this temperature will brown the fish too quickly, not allowing it to cook properly all the way through. The undercooked fish poses a safety concerns.
Any cooking oil can be used for deep-frying provided it does not smoke or burn at temperatures that may reach as high as 375°F. For a healthier choice, oil low in saturated fat is best to use because the food will absorb a small quantity of oil during the cooking process.
Proper Storage
Refrigerating | Freezing | Super-Chilling | Freezing Tips
Properly preparing fresh fish for storage will allow it to be stored for a longer period of time and maintain its quality. Fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. For the best flavor and quality, fish should be prepared for eating within 24 hours of catching but if stored properly it is safe to keep refrigerated for 2 to 3 days.
Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher to keep it outside of the temperature zone in which bacteria, that causes food borne illness, grows quickly. The danger temperature zone is a range between 40°F and 140°F. Raw fish can be stored in a refrigerator for 2 to 3 days. Leftover cooked fish can be stored for up to 3 or 4 days. If raw or cooked fish is not going to be used within the recommended time, it should be frozen to prevent it from perishing.
Refrigerating
Raw fish can be stored safely in a refrigerator at 40°F or lower for 2 to 3 days. Oily fish will store longer than lean fish and whole fish will store better than steaks and fillets. There are several factors listed below that will have an affect on how well the fish will store.
• The amount of time that market fresh fish can be refrigerated will depend on:
• If it was stored properly after it was caught, before it got to the market.
• How fresh the fish was when purchased.
• Whether or not the fish was stored properly on ice at the market.
• The temperatures it is exposed to in transporting from the store to home refrigeration.
• The type of packaging used.
• The amount of time that fresh caught fish can be refrigerated will depend on:
• How the fish was handled after being caught.
• How long it was kept alive.
• Whether or not it was bruised from flopping around on the bottom of the boat or on the dock.
• If there was any damage done to its skin.
• How soon it was cleaned and if it was cleaned properly.
Follow the instructions below to store fresh fish in the refrigerator properly.
1. Remove the fish from the wrapper. Thoroughly rinse the fish in cold water.
2. Pat it dry with a paper towel.
3. Line a plate or pan with a double layer of paper towels and place the fish on the towels.
4. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back.
5. Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.
Cooked Fish Leftovers: Cooked leftovers should be cooled and refrigerated as soon as possible, limiting the amount of time the fish is exposed to room temperatures. Never leave the fish at room temperature for more than two hours. Store it in a shallow covered container to allow the fish to cool to the proper temperature more quickly. Cooked fish can be stored for up to 2 to 3 days in a refrigerator at 40°F or less. If leftovers are not going to be used within this time, they can be frozen and stored for up to one month.
Freezing
Fresh fish can be stored at 40°F or less for 2 to 3 days but if it is not going to be used within that time, it should be frozen to prevent it from perishing. Freeze the fish while it is as fresh as possible. Proper handling of the fish is also necessary to produce a quality frozen product. The same factors stated above will have an affect on the quality of the fish when it is frozen. Be sure the fish has been cleaned properly before freezing. There are several methods that can be used for freezing fish. The method you select may depend on if you are freezing whole fish, large cuts, steaks or fillets. Also, take into consideration how much freezer storage room you have available. Fish should be frozen in a freezer at 0°F or less. Several methods are shown below.
Double Wrapping: This method works well on smaller whole fish, steaks and fillets. It saves freezer storage space and the individual pieces thaw easier when you are ready to use them.
1. Wrap the fish individually in plastic wrap. Wrap as tightly as possible.
2. Wrap tightly again with another layer of wrap.
3. Place the individually wrapped pieces into a sealable freezer bag or wrap tightly in aluminum foil. If using a bag, be sure to press out excess air from the bag.
4. Do not package more that one pound in each bag. This will allow the fish to freeze more quickly.
5. When placing in the freezer, do not stack a lot of packages together in one area. Try to spread them out in the freezer so they will freeze quicker. Once they are frozen, they can be stacked neatly on top of each other.
Freezing in a Block of Ice: This method works well for smaller pieces, such as steaks and fillets. Freezing in a block of ice protects the fish from being exposed to any air because the air cannot penetrate through the ice. This guards the fish against freezer burn. This method requires more room in the freezer for storage and is a little more work when it comes to thawing the fish.
1. Select a container for freezing the fish in ice, such as paper milk cartons, small baking pans, loaf pans, or plastic storage containers. Select a container that would hold only enough for one meal. Do not use too large of a container because it will take too long to freeze and it will be harder to find room in the freezer.
2. Cut fish into serving size pieces.
3. Place the fish in the container, leaving an inch or more of headspace for expansion during the freezing process.
4. Cover the fish with cold water.
5. Place in the freezer so that the container sits level. Allow the water to freeze in a solid block.
6. If the fish have floated to the top so they are not completely covered with ice, remove the container and add a layer of water to the top so the fish is completely covered and return to the freezer until the additional water is frozen.
7. If the fish was frozen in a pan, run a little cold water on the bottom of the pan and pop the block of ice out.
8. Wrap the block of ice with a double layer of plastic wrap or aluminum foil.
9. Place the wrapped block in a sealable freezer bag. Remove excess air and seal. The wrapped block could also be wrapped in freezer paper rather than placed in a freezer bag.
10. If a milk carton was used, cover tightly with aluminum foil. If a plastic container was use, place the cover on and seal tightly.
11. Place the fish back into the freezer as soon as possible.
Glazing: This method works well for whole fish or large cuts. Glazing seals the fish with a thick layer of ice to protect it from exposure to air. Once the fish have been glazed they will require less freezer space.
1. Lay the fish out on a baking sheet in a single layer without wrapping.
2. Place in the freezer until frozen.
3. Remove the fish from the freezer and dip each individual fish into a bowl of ice water.
4. Place back on the baking sheet and freeze again.
5. Repeat this process until the fish has an ice coating built up to at least 1/8 inch thick.
6. Place the glazed fish into an airtight freezer bag or container.
7. Place back in the freezer as soon as possible.
8. Periodically check the glazing on the fish. A layer of glaze may have to be repeated if stored for an extended period of time.
Oct 4, 2020 15:25:09 #
Ron620DVS
Loc: Guntersville Alabama
PAGE 3 Of 3..
When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product. You cannot see the harmful bacteria on the fish so you must handle it as if it is present. Salmonella and E. coli are bacteria that can cause food-borne illness and are sometimes found on fish. Follow the guidelines below to ensure safety against food-borne illnesses when handling fish.
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of contamination when working with fish. Be sure to wash hands thoroughly before and after handling raw fish. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the fish to other foods.
When working with other foods at the same time as preparing and cooking fish, be sure to use different utensils for each food. Do not use the same platter for cooked fish as was used for the raw meat, unless it has been properly washed and dried before using. If any preparation of the fish is done on a cutting board, it should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water.
Handling Market Fish: Fresh or frozen fish should be purchased just before leaving the market so it is exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. Bring a cooler along to store the fish in while traveling home or pack the fish in ice. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F. Do not allow the fish to set in a hot vehicle for any length of time unless stored properly. After purchasing it should be taken home and refrigerated as soon as possible.
When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish. Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.
If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.
Handling Fisherman's Catch: Keeping your daily catch safe from bacteria can be a challenge unless you are ice fishing. See the tips below for warm weather fish handling.
• Try to keep the fish alive until done fishing and ready to take them in to clean and store properly.
• If the fish cannot be kept alive, be sure to store them at a temperature below 40°F. Storing them in a cooler with plenty of ice will keep them cold you are ready to clean and store properly.
• When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents. If the meat does become contaminated, wash it immediately with cold water.
• After cleaning, ice the fish down or keep cold (under 40°F) until you are ready to prepare it.
• When cooking the fish, be sure it is cooked until it reaches an internal temperature of 145°F.
Cooking Safety
It is necessary to cook the fish completely to eliminate the chance of food borne illness. The safest manner in which to check for doneness is to check the internal temperature with a meat thermometer in several locations. Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish. If a meat thermometer is not available, check for doneness by using a fork to check if the fish flakes easily and to see if its appearance is opaque and not translucent and raw looking.
Deep-Frying Safety
Deep-frying, also known as deep-fat frying, is a popular cooking method used for fish. It is a process of immersing food in a pan containing hot oil, which cooks the food quickly, producing a crispy surface covering a tender and moist interior. Because of the large quantity of hot oil that is used for deep-frying fish, there are some safety concerns that must be considered when using this cooking method. The safety concerns are listed below.
• For ease in handling and to prevent splashing of the oil when the fish is placed in the hot oil, it is best to use small pieces of fish.
• Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering, which can be dangerous.
• The fish should also be free of moisture to minimize splattering when the fish is immersed into the hot oil.
• If cooking commercial frozen fish that is to be immersed in the oil while it is still frozen, be sure that the fish is free of ice crystals.
Note: If the hot oil comes in contact with moisture it causes splattering of the oil. If an excess of moisture comes in contact with the hot oil it can cause major splattering and foaming of the oil, causing it to flow over the edges of the pan. Controlling the moisture contact with the oil is extremely important.
• The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.
• After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the hot oil from the cooking vessel.
• A fire extinguisher and heavy potholders should always be within reach.
Checking the Temperature of the Oil: A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer. Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the correct temperature. The oil should not need to reach over 375°F to fry the fish. Oil above this temperature will brown the fish too quickly, not allowing it to cook properly all the way through. The undercooked fish poses a safety concerns.
Any cooking oil can be used for deep-frying provided it does not smoke or burn at temperatures that may reach as high as 375°F. For a healthier choice, oil low in saturated fat is best to use because the food will absorb a small quantity of oil during the cooking process.
Proper Storage
Refrigerating | Freezing | Super-Chilling | Freezing Tips
Properly preparing fresh fish for storage will allow it to be stored for a longer period of time and maintain its quality. Fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. For the best flavor and quality, fish should be prepared for eating within 24 hours of catching but if stored properly it is safe to keep refrigerated for 2 to 3 days.
Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher to keep it outside of the temperature zone in which bacteria, that causes food borne illness, grows quickly. The danger temperature zone is a range between 40°F and 140°F. Raw fish can be stored in a refrigerator for 2 to 3 days. Leftover cooked fish can be stored for up to 3 or 4 days. If raw or cooked fish is not going to be used within the recommended time, it should be frozen to prevent it from perishing.
Refrigerating
Raw fish can be stored safely in a refrigerator at 40°F or lower for 2 to 3 days. Oily fish will store longer than lean fish and whole fish will store better than steaks and fillets. There are several factors listed below that will have an affect on how well the fish will store.
• The amount of time that market fresh fish can be refrigerated will depend on:
• If it was stored properly after it was caught, before it got to the market.
• How fresh the fish was when purchased.
• Whether or not the fish was stored properly on ice at the market.
• The temperatures it is exposed to in transporting from the store to home refrigeration.
• The type of packaging used.
• The amount of time that fresh caught fish can be refrigerated will depend on:
• How the fish was handled after being caught.
• How long it was kept alive.
• Whether or not it was bruised from flopping around on the bottom of the boat or on the dock.
• If there was any damage done to its skin.
• How soon it was cleaned and if it was cleaned properly.
Follow the instructions below to store fresh fish in the refrigerator properly.
1. Remove the fish from the wrapper. Thoroughly rinse the fish in cold water.
2. Pat it dry with a paper towel.
3. Line a plate or pan with a double layer of paper towels and place the fish on the towels.
4. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back.
5. Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.
Cooked Fish Leftovers: Cooked leftovers should be cooled and refrigerated as soon as possible, limiting the amount of time the fish is exposed to room temperatures. Never leave the fish at room temperature for more than two hours. Store it in a shallow covered container to allow the fish to cool to the proper temperature more quickly. Cooked fish can be stored for up to 2 to 3 days in a refrigerator at 40°F or less. If leftovers are not going to be used within this time, they can be frozen and stored for up to one month.
Freezing
Fresh fish can be stored at 40°F or less for 2 to 3 days but if it is not going to be used within that time, it should be frozen to prevent it from perishing. Freeze the fish while it is as fresh as possible. Proper handling of the fish is also necessary to produce a quality frozen product. The same factors stated above will have an affect on the quality of the fish when it is frozen. Be sure the fish has been cleaned properly before freezing. There are several methods that can be used for freezing fish. The method you select may depend on if you are freezing whole fish, large cuts, steaks or fillets. Also, take into consideration how much freezer storage room you have available. Fish should be frozen in a freezer at 0°F or less. Several methods are shown below.
Double Wrapping: This method works well on smaller whole fish, steaks and fillets. It saves freezer storage space and the individual pieces thaw easier when you are ready to use them.
1. Wrap the fish individually in plastic wrap. Wrap as tightly as possible.
2. Wrap tightly again with another layer of wrap.
3. Place the individually wrapped pieces into a sealable freezer bag or wrap tightly in aluminum foil. If using a bag, be sure to press out excess air from the bag.
4. Do not package more that one pound in each bag. This will allow the fish to freeze more quickly.
5. When placing in the freezer, do not stack a lot of packages together in one area. Try to spread them out in the freezer so they will freeze quicker. Once they are frozen, they can be stacked neatly on top of each other.
Freezing in a Block of Ice: This method works well for smaller pieces, such as steaks and fillets. Freezing in a block of ice protects the fish from being exposed to any air because the air cannot penetrate through the ice. This guards the fish against freezer burn. This method requires more room in the freezer for storage and is a little more work when it comes to thawing the fish.
1. Select a container for freezing the fish in ice, such as paper milk cartons, small baking pans, loaf pans, or plastic storage containers. Select a container that would hold only enough for one meal. Do not use too large of a container because it will take too long to freeze and it will be harder to find room in the freezer.
2. Cut fish into serving size pieces.
3. Place the fish in the container, leaving an inch or more of headspace for expansion during the freezing process.
4. Cover the fish with cold water.
5. Place in the freezer so that the container sits level. Allow the water to freeze in a solid block.
6. If the fish have floated to the top so they are not completely covered with ice, remove the container and add a layer of water to the top so the fish is completely covered and return to the freezer until the additional water is frozen.
7. If the fish was frozen in a pan, run a little cold water on the bottom of the pan and pop the block of ice out.
8. Wrap the block of ice with a double layer of plastic wrap or aluminum foil.
9. Place the wrapped block in a sealable freezer bag. Remove excess air and seal. The wrapped block could also be wrapped in freezer paper rather than placed in a freezer bag.
10. If a milk carton was used, cover tightly with aluminum foil. If a plastic container was use, place the cover on and seal tightly.
11. Place the fish back into the freezer as soon as possible.
Glazing: This method works well for whole fish or large cuts. Glazing seals the fish with a thick layer of ice to protect it from exposure to air. Once the fish have been glazed they will require less freezer space.
1. Lay the fish out on a baking sheet in a single layer without wrapping.
2. Place in the freezer until frozen.
3. Remove the fish from the freezer and dip each individual fish into a bowl of ice water.
4. Place back on the baking sheet and freeze again.
5. Repeat this process until the fish has an ice coating built up to at least 1/8 inch thick.
6. Place the glazed fish into an airtight freezer bag or container.
7. Place back in the freezer as soon as possible.
8. Periodically check the glazing on the fish. A layer of glaze may have to be repeated if stored for an extended period of time.
When using any of the freezing methods, be sure to mark the packages with contents and the date so you can be certain of how long it has been stored in the freezer and what it contains.
When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product. You cannot see the harmful bacteria on the fish so you must handle it as if it is present. Salmonella and E. coli are bacteria that can cause food-borne illness and are sometimes found on fish. Follow the guidelines below to ensure safety against food-borne illnesses when handling fish.
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of contamination when working with fish. Be sure to wash hands thoroughly before and after handling raw fish. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the fish to other foods.
When working with other foods at the same time as preparing and cooking fish, be sure to use different utensils for each food. Do not use the same platter for cooked fish as was used for the raw meat, unless it has been properly washed and dried before using. If any preparation of the fish is done on a cutting board, it should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water.
Handling Market Fish: Fresh or frozen fish should be purchased just before leaving the market so it is exposed to unsafe temperatures for as short a time as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. Bring a cooler along to store the fish in while traveling home or pack the fish in ice. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F. Do not allow the fish to set in a hot vehicle for any length of time unless stored properly. After purchasing it should be taken home and refrigerated as soon as possible.
When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish. Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.
If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F.
Handling Fisherman's Catch: Keeping your daily catch safe from bacteria can be a challenge unless you are ice fishing. See the tips below for warm weather fish handling.
• Try to keep the fish alive until done fishing and ready to take them in to clean and store properly.
• If the fish cannot be kept alive, be sure to store them at a temperature below 40°F. Storing them in a cooler with plenty of ice will keep them cold you are ready to clean and store properly.
• When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents. If the meat does become contaminated, wash it immediately with cold water.
• After cleaning, ice the fish down or keep cold (under 40°F) until you are ready to prepare it.
• When cooking the fish, be sure it is cooked until it reaches an internal temperature of 145°F.
Cooking Safety
It is necessary to cook the fish completely to eliminate the chance of food borne illness. The safest manner in which to check for doneness is to check the internal temperature with a meat thermometer in several locations. Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish. If a meat thermometer is not available, check for doneness by using a fork to check if the fish flakes easily and to see if its appearance is opaque and not translucent and raw looking.
Deep-Frying Safety
Deep-frying, also known as deep-fat frying, is a popular cooking method used for fish. It is a process of immersing food in a pan containing hot oil, which cooks the food quickly, producing a crispy surface covering a tender and moist interior. Because of the large quantity of hot oil that is used for deep-frying fish, there are some safety concerns that must be considered when using this cooking method. The safety concerns are listed below.
• For ease in handling and to prevent splashing of the oil when the fish is placed in the hot oil, it is best to use small pieces of fish.
• Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering, which can be dangerous.
• The fish should also be free of moisture to minimize splattering when the fish is immersed into the hot oil.
• If cooking commercial frozen fish that is to be immersed in the oil while it is still frozen, be sure that the fish is free of ice crystals.
Note: If the hot oil comes in contact with moisture it causes splattering of the oil. If an excess of moisture comes in contact with the hot oil it can cause major splattering and foaming of the oil, causing it to flow over the edges of the pan. Controlling the moisture contact with the oil is extremely important.
• The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area.
• After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the hot oil from the cooking vessel.
• A fire extinguisher and heavy potholders should always be within reach.
Checking the Temperature of the Oil: A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer. Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the correct temperature. The oil should not need to reach over 375°F to fry the fish. Oil above this temperature will brown the fish too quickly, not allowing it to cook properly all the way through. The undercooked fish poses a safety concerns.
Any cooking oil can be used for deep-frying provided it does not smoke or burn at temperatures that may reach as high as 375°F. For a healthier choice, oil low in saturated fat is best to use because the food will absorb a small quantity of oil during the cooking process.
Proper Storage
Refrigerating | Freezing | Super-Chilling | Freezing Tips
Properly preparing fresh fish for storage will allow it to be stored for a longer period of time and maintain its quality. Fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. For the best flavor and quality, fish should be prepared for eating within 24 hours of catching but if stored properly it is safe to keep refrigerated for 2 to 3 days.
Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher to keep it outside of the temperature zone in which bacteria, that causes food borne illness, grows quickly. The danger temperature zone is a range between 40°F and 140°F. Raw fish can be stored in a refrigerator for 2 to 3 days. Leftover cooked fish can be stored for up to 3 or 4 days. If raw or cooked fish is not going to be used within the recommended time, it should be frozen to prevent it from perishing.
Refrigerating
Raw fish can be stored safely in a refrigerator at 40°F or lower for 2 to 3 days. Oily fish will store longer than lean fish and whole fish will store better than steaks and fillets. There are several factors listed below that will have an affect on how well the fish will store.
• The amount of time that market fresh fish can be refrigerated will depend on:
• If it was stored properly after it was caught, before it got to the market.
• How fresh the fish was when purchased.
• Whether or not the fish was stored properly on ice at the market.
• The temperatures it is exposed to in transporting from the store to home refrigeration.
• The type of packaging used.
• The amount of time that fresh caught fish can be refrigerated will depend on:
• How the fish was handled after being caught.
• How long it was kept alive.
• Whether or not it was bruised from flopping around on the bottom of the boat or on the dock.
• If there was any damage done to its skin.
• How soon it was cleaned and if it was cleaned properly.
Follow the instructions below to store fresh fish in the refrigerator properly.
1. Remove the fish from the wrapper. Thoroughly rinse the fish in cold water.
2. Pat it dry with a paper towel.
3. Line a plate or pan with a double layer of paper towels and place the fish on the towels.
4. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back.
5. Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food.
Cooked Fish Leftovers: Cooked leftovers should be cooled and refrigerated as soon as possible, limiting the amount of time the fish is exposed to room temperatures. Never leave the fish at room temperature for more than two hours. Store it in a shallow covered container to allow the fish to cool to the proper temperature more quickly. Cooked fish can be stored for up to 2 to 3 days in a refrigerator at 40°F or less. If leftovers are not going to be used within this time, they can be frozen and stored for up to one month.
Freezing
Fresh fish can be stored at 40°F or less for 2 to 3 days but if it is not going to be used within that time, it should be frozen to prevent it from perishing. Freeze the fish while it is as fresh as possible. Proper handling of the fish is also necessary to produce a quality frozen product. The same factors stated above will have an affect on the quality of the fish when it is frozen. Be sure the fish has been cleaned properly before freezing. There are several methods that can be used for freezing fish. The method you select may depend on if you are freezing whole fish, large cuts, steaks or fillets. Also, take into consideration how much freezer storage room you have available. Fish should be frozen in a freezer at 0°F or less. Several methods are shown below.
Double Wrapping: This method works well on smaller whole fish, steaks and fillets. It saves freezer storage space and the individual pieces thaw easier when you are ready to use them.
1. Wrap the fish individually in plastic wrap. Wrap as tightly as possible.
2. Wrap tightly again with another layer of wrap.
3. Place the individually wrapped pieces into a sealable freezer bag or wrap tightly in aluminum foil. If using a bag, be sure to press out excess air from the bag.
4. Do not package more that one pound in each bag. This will allow the fish to freeze more quickly.
5. When placing in the freezer, do not stack a lot of packages together in one area. Try to spread them out in the freezer so they will freeze quicker. Once they are frozen, they can be stacked neatly on top of each other.
Freezing in a Block of Ice: This method works well for smaller pieces, such as steaks and fillets. Freezing in a block of ice protects the fish from being exposed to any air because the air cannot penetrate through the ice. This guards the fish against freezer burn. This method requires more room in the freezer for storage and is a little more work when it comes to thawing the fish.
1. Select a container for freezing the fish in ice, such as paper milk cartons, small baking pans, loaf pans, or plastic storage containers. Select a container that would hold only enough for one meal. Do not use too large of a container because it will take too long to freeze and it will be harder to find room in the freezer.
2. Cut fish into serving size pieces.
3. Place the fish in the container, leaving an inch or more of headspace for expansion during the freezing process.
4. Cover the fish with cold water.
5. Place in the freezer so that the container sits level. Allow the water to freeze in a solid block.
6. If the fish have floated to the top so they are not completely covered with ice, remove the container and add a layer of water to the top so the fish is completely covered and return to the freezer until the additional water is frozen.
7. If the fish was frozen in a pan, run a little cold water on the bottom of the pan and pop the block of ice out.
8. Wrap the block of ice with a double layer of plastic wrap or aluminum foil.
9. Place the wrapped block in a sealable freezer bag. Remove excess air and seal. The wrapped block could also be wrapped in freezer paper rather than placed in a freezer bag.
10. If a milk carton was used, cover tightly with aluminum foil. If a plastic container was use, place the cover on and seal tightly.
11. Place the fish back into the freezer as soon as possible.
Glazing: This method works well for whole fish or large cuts. Glazing seals the fish with a thick layer of ice to protect it from exposure to air. Once the fish have been glazed they will require less freezer space.
1. Lay the fish out on a baking sheet in a single layer without wrapping.
2. Place in the freezer until frozen.
3. Remove the fish from the freezer and dip each individual fish into a bowl of ice water.
4. Place back on the baking sheet and freeze again.
5. Repeat this process until the fish has an ice coating built up to at least 1/8 inch thick.
6. Place the glazed fish into an airtight freezer bag or container.
7. Place back in the freezer as soon as possible.
8. Periodically check the glazing on the fish. A layer of glaze may have to be repeated if stored for an extended period of time.
When using any of the freezing methods, be sure to mark the packages with contents and the date so you can be certain of how long it has been stored in the freezer and what it contains.
Oct 4, 2020 15:29:09 #
Richard E.
Loc: South Dakota
Certainly don't show up with more than your possession limit if your state has one.
Oct 4, 2020 15:38:07 #
jwm
Loc: Virginia
If I’m freezing fish, although they tend to be salt water, I freeze them in whole milk instead of water. They taste absolutely “fresh caught” when thawed. I don’t know, but don’t think frozen stuff goes “bad” as long as it’s stayed frozen. May have some freezer burn, but other than that...
Oct 4, 2020 16:14:24 #
Gary Northrop
Loc: Richland WA
I agree with Flytier. We've had no problems with 3 year old vacuum packed
salmon. For some reason, ling cod doesn't seem to be good after 2 years. We
always wrap our fish in SaranWrap before sealing in the Foodsaver bags. It
keeps better and also allows you to reuse the bags, as the juices don't escape
during the vacuum process and make the used bags smell fishy.
salmon. For some reason, ling cod doesn't seem to be good after 2 years. We
always wrap our fish in SaranWrap before sealing in the Foodsaver bags. It
keeps better and also allows you to reuse the bags, as the juices don't escape
during the vacuum process and make the used bags smell fishy.
Oct 4, 2020 17:36:24 #
If you still have fish from 3 years ago your not eating them often enough. Dont know what your frying them in or breading them with. But something is not right. Never kept any for that long. Barney
Oct 4, 2020 17:37:30 #
If you still have fish from 3 years ago your not eating them often enough. Dont know what your frying them in or breading them with. But something is not right. Never kept any for that long. Barney
Oct 5, 2020 03:21:38 #
fishguru2
Loc: California
Perhaps you should invest in a vacuum system then you could keep your fish fresh for up to 5 years. ts always best to filet your crappie before you vacuum seal them. Crappie is my fish candy. Happy eating.
Oct 5, 2020 09:33:07 #
BadFisherman
Loc: Lake Whitney, Texas
Lot'sa good advice found on this thread. 
However, Ron620DVS could'a provided a bit more. 
However, Ron620DVS could'a provided a bit more. Oct 5, 2020 10:43:37 #
Oct 5, 2020 13:14:21 #
Ron620DVS
Loc: Guntersville Alabama
BadFisherman wrote:
Lot'sa good advice found on this thread. However, Ron620DVS could'a provided a bit more.
However, Ron620DVS could'a provided a bit more. ********************************
Sure no problem if you would like I will start sending it to your PM’s mailbox.
🤣
Oct 5, 2020 13:52:33 #
Ron620DVS
Loc: Guntersville Alabama
jwm wrote:
If I’m freezing fish, although they tend to be salt water, I freeze them in whole milk instead of water. They taste absolutely “fresh caught” when thawed. I don’t know, but don’t think frozen stuff goes “bad” as long as it’s stayed frozen. May have some freezer burn, but other than that...
****************************************************************************************
I freeze mine in a " Large Glass Bottle With CROWN ROYAL WHISKEY".... I receive rave reviews with this type of
storing my fish fillets. Most people ask for more, I don't understand why because the fish have been caught from different locations and are different species...
Oct 5, 2020 14:01:24 #
BadFisherman
Loc: Lake Whitney, Texas
Ron620DVS wrote:
********************************
Sure no problem if you would like I will start sending it to your PM’s mailbox.
🤣
Sure no problem if you would like I will start sending it to your PM’s mailbox.
🤣
No thanks, as I'm just now finishing up your synopsis on the subject. 
Oct 5, 2020 17:25:50 #
Anyone know why water gets bigger as it freezes? You got it. Air. Why does ice float? Yup. Air. Not the best way to preserve fish if you wanna keep it long without freezer burn taste. It don't have to be white or look freezer burned to taste like stale ice with something that looks like a fish in it. We stored fish in frozen water when I was a kid but never kept it that way for over about 6 weeks. Anything after that and you must not mind the taste of stale ice fish.
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