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| Preparing
a Fillet of Fish for your Freezer |
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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
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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!
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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.
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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.
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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.
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GO BACK TO
MAIN PAGE ON FREEZING FISH
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