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 Preparing a Fillet of Fish for your Freezer

Fillets of fish are an economical way of buying fresh fish.

The fillet can then be prepared and frozen whole. Better, the fillet can be cut into slices then frozen in meal sized portions.

We show you how to do this with step by step pictures.

Fish supplied by Clive Hemmings, fishmonger of Coventry Retail Market.

Fillets of Fish

Fillet of cod
Fillets of fish are a cut whereby the whole flesh is removed from the backbone of the fish. Normally this results in two fillets. These are ideal for freezing.

You can fillet a whole fish yourself although fresh fillets from your fishmonger save all of the work. Leave it to the professionals is my motto!
 


Skinning a fish fillet
 
Remove the skin. To do this place the fish on a chopping board skin side down. Insert a sharp knife at roughly a 45 angle between the skin and the flesh at the tail end. Pull the skin towards you whilst sawing gently with the knife.
The skin is much stronger than it looks so there is little danger of it breaking.
 

Fish fillet in salted water To freeze a whole fillet of lean fish dip in salted water (50g salt to 1 litre water / 2oz to 2 pints) for 20 seconds. To freeze a whole fillet of oily fish dip in ascorbic acid solution (2 teaspoons ascorbic acid to 1 litre / 2 pints of water) for 20 seconds.

Click here for a lists of oily and lean fish.
 


Fish fillets separated by foil
 
It is probably better to cut the fish fillet into single portion slices and separate each slice with a piece of foil.

The advantage of this is that the individual pieces will thaw much quicker compared to one large fillet. Cover the lot in foil, place in labelled freezer bag and it's ready for freezing.
 

GO BACK TO MAIN PAGE ON FREEZING FISH
 

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