We’re lucky today to have very efficient home freezers that allow us to freeze and store seafood for future use. This means fish such as redfish, snapper, grouper, and flounder all freeze well.
These fish, if frozen properly, will be quite tasty and firm for up to six months after being caught. Tuna needs to be bled quickly when caught and then put in an ice bath immediately.
Shrimp should keep for about six months after being frozen and still be very good for cooking and eating. One of the most commonly caught (and delicious to eat) fresh fish from the Alabama Gulf Coast is speckled trout.
These prized fish are great for fresh cooking and eating. The flesh of speckled trout turns to mush after it thaws out from being frozen.
The taste is fine, but the speckled trout fillets just fall apart after being frozen. Their dark, oily flesh doesn’t freeze well, and king mackerel especially can get very tough and dry after being frozen.
Picked crab meat freezes fairly well, but it isn’t nearly as good as fresh. Where and how fish are cleaned makes a big difference in the taste.
Probably the most important step in the entire freezing and keeping process happens long before the fish ever see the freezer. If we toss a bunch of fine fresh fish into a hot, dry ice chest with intentions to “ice it up later,” we have doomed the fillets to a very poor future.
The Louisiana State University Ag Center and Sea Grant Fact sheet on Handling and Freezing Seafood at Home says that initial icing of fresh fish requires at least one pound of ice for each pound of fish. Most boat ramps and launch areas have fish cleaning stations provided, and this is a very convenient thing.
Using a public cleaning station is fine, but anglers will want to have either a wooden fish cleaning board or a thin plastic cutting board which can be used to keep the fresh fish out of the nastiness. Just hit them with some water and a little bleach solution, wipe off to dry, and that’s it until next time they are needed.
At all steps of the cleaning process, the more the fresh fish can be kept at almost freezing temperatures, the better it will taste and will keep. These mixed white and vermilion snapper need to be on ice.
Research has shown that rapid freezing results in the best quality of the seafood. Make sure that the temperature of the freezer is around 0 degrees F. Put the seafood in small packages and spread them out to allow cold air circulation around the bags until frozen.
Before completely closing the bag, force the air out through a small opening (this is crucial!) A very important last step in the freezing process: Get a Sharpie marker and put the date the fish was frozen on the package.
The LSU Fact sheet recommends that large, whole fish with skin on are best when they are first frozen, then dipped in ice water to form a protective glaze over the whole fish, and then wrapped in freezer paper for long -term freezing. Of course, if an angler has access to a vacuum-bagging machine, the whole freezing process is much easier and much more likely to produce good results.
When using a vacuum bagging machine, try to not put too many fillets in a single package. Simply opening the package and putting the seafood directly in the water may cause texture, color, and flavor changes; in other words, keep the water away from the thawing seafood.
I have eaten fish that has been frozen for considerably longer than six months, and in some cases, it was not too bad. When it came time to eat, well, let’s just say that the wonderful taste of fresh tuna was not there.
Beef, Veal, & Lamb When it comes to fresh meat like beef, veal, or lamb, you should know that these foods can last for several months in the freezer, depending on what type of meat they are. Pork Uncooked pork has similar freezer guidelines to beef and other meats: Chops should last four to six months in the freezer, while roasts can be kept frozen for four to 12 months.
Processed pork, such as bacon, sausage, hot dogs, ham, and lunch meats, shouldn't keep them in the freezer for longer than one to two months. Common lean fish include bass, cod, tuna, and tilapia, while fatty fish include anchovies, mackerel, salmon, and sardines.
Other fresh seafood such as shrimp, scallops, crawfish, and squid should last three to six months in the freezer. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
There’s only one answer, clean them and put them in the fridge until I’m ready to serve them to my family. Thus, the time spent from catching and serving the fish is critical.
According to the US Food and Drug Administration, you should only keep seafood in the fridge for up to two days. Keep in mind that the quality of the fish deteriorates each day.
Take the fish off the bait and kill it using the Ski Time method. All you must do is poke the fish above the eye with a clean pointed metal until it stops moving.
As soon as it dies, cut off its gills and let it bleed in ice water. When you dock and have access to a cleaning station, take the fish out the cooler and remove the innards.
Rinse it with cold water and make sure there are no digestive enzymes left then bury it in ice while on the way home. Remember to write the date that you put it on the freezer on the bag or on the container’s cover.
Keeping your freshly caught fish in its top quality depends on how you process it from stream to table. If you follow these steps, you can refrigerate your catch for two days or freeze it for up to two weeks without them spoiling.
It's a simple question, but one many people don't know how to answer: How long does fresh fish last in the refrigerator after you buy it? Equally, passionate about good seafood as we are afraid of fish that's gone bad, we at HuffPost Taste reached out to the experts to confirm the answer once and for all.
After speaking with some fishmongers from around New York City, we found the consensus: Fresh fish lasts in the fridge for two to three days, at most. According to the fishmongers at The Lobster Place, which also buys fresh seafood every day and suggests you do your shopping as close to the time that you're planning to eat as possible, a whole fish will keep slightly longer than fillets.
Certain fish will dry out faster than others, the folks at The Lobster Place say, and some will change color slightly as they age. Village Fishmonger has a detailed list of instructions for the proper way to store various kinds of seafood.
The first is to keep the fish in its packaging or to seal it in a bag and rest it on top of ice. The second is to unwrap the fish and place it on top of a layer of plastic that is set over the ice.
Village Fishmonger suggests keeping clams and oysters covered with a damp paper towel in a container that will allow for drainage in case there's any excess moisture. Fish Tales confirms: store shellfish in a bowl, covered with a paper towel, in the fridge.