How to Freeze Fish Properly to Avoid Smell and Texture Loss

Fish is one of the most delicate proteins to store. Because it has high water content and sensitive oils, it degrades faster than chicken or beef. If you just throw a raw filet in a bag, you often end up with a "fishy" smelling freezer and a texture that feels like mush when cooked.

To freeze fish successfully, you need to protect it from air and dehydration. Here is how expert fishmongers do it.

The Enemy: Oxidation and Air

The "fishy" smell usually comes from oxidation, when the fats in the fish react with air. To prevent this, you need a barrier.

Method 1: Vacuum Sealing ( The Best Home Method)

If you have a vacuum sealer, this is the time to use it.

1. Dry it: Pat the fish completely dry with paper towels.
2. Seal: Vacuum seal it tightly. Removing the air prevents ice crystals from forming directly on the meat and stops oxidation.

Method 2: The Ice Glaze ( The Pro Trick)

If you don't have a vacuum sealer, use the method commercial fisheries use: glazing.

1. Freeze naked: Place the unwrapped fish on a baking sheet in the freezer for about an hour until it is hard.
2. Dip and re-freeze: Dip the frozen fish into a bowl of ice water, then place it back in the freezer. The water will freeze instantly, creating a thin ice shell.
3. Repeat: Do this 2 or 3 times. This pure ice layer acts as a perfect "second skin" that protects the meat from freezer burn.
4. Wrap: Once glazed, wrap in plastic and store in a freezer bag.

How Long Can Fish Stay in the Freezer?

Not all fish last the same amount of time. Fatty fish expire faster because their oils can go rancid even when frozen.

• Lean Fish (Cod, Haddock, Tilapia, Bass): Up to 6 to 8 months.
• Fatty Fish (Salmon, Tuna, Mackerel, Trout): Best used within 2 to 3 months.
• Shellfish (Shrimp, Scallops): Up to 3 to 6 months.

Thawing Rules

Never thaw fish in the microwave or in hot water, it will ruin the texture instantly.

• Best: Overnight in the refrigerator.
• Fast: Sealed in a bag, submerged in cold water (change water every 30 mins).

By using the glaze or vacuum method, your thawed fish will taste nearly as good as the day it was caught!