Fresh fish is much tastier than frozen, there is no doubt about it. But it is also true that it is a very delicate food and susceptible to spoilage easily. That is why it is important to be clear about some rules to preserve it properly in the time that passes from when it is purchased until it is cooked.
Keep in mind that under no circumstances should it be kept in the refrigerator for more than three days. And that’s just some species (perch, cod, pike). Most do not last more than two (salmon, trout and fatty foods in general) and some, the fattiest, must be eaten no matter what the same day (sardines, anchovies and similar) so that they retain their special texture and flavor.
First of all, it is important to check that we have the refrigerator at the right temperature, which should be between three and four degrees Celsius. And fish, like any fresh food, has to be placed on the bottom shelf, which is the coldest, although we tend to think that it is the highest.
From the fishmonger to home without wasting a minute
Of course, as little time as possible should elapse between the moment of purchase and the moment you get home. If the journey is very long, it doesn’t hurt to bring a portable cooler with ice or a cooling bar to avoid sudden changes in temperature, which is what usually causes the proliferation of bacteria.
That’s because fish are made to survive very low temperatures and tend to swim in water much colder than air. When it comes into contact with warmer air, its decomposition process accelerates and that is why it is advisable that such sudden changes do not occur. Experts recommend that, for greater safety, even in the refrigerator it should be kept on ice.
In the refrigerator and with ice added
The process to prevent spoilage and ensure that both nutrients and flavor are preserved begins as soon as you reach the kitchen. The first step is to remove the fish from the packaging and clean it. If you have been lucky enough to have your guts removed at the fishmonger, even better. If not, it must be done. And in any case, wash it well under the tap and then dry it thoroughly with absorbent paper.
Then you have to arrange a shallow tray and wide enough to fit another container inside. The latter will have to be a drainer or rack type. If you don’t have one, you can “make” it by drilling a hole in a disposable plastic container, for example. Also, to complicate it a little, it has to have legs. And if not, you have to find a way to keep it a little elevated to prevent it from touching the bottom of the tray.
This is because in the large tray, once the draining container has been placed, crushed ice or cubes will be placed, and care must be taken that the fish is never in direct contact with it or with the water it releases. You must also ensure that the different pieces or fillets do not touch each other and that they are arranged in a single layer.
Once the rack, the fish and the ice are placed on the tray, everything is wrapped tightly with plastic wrap or aluminum foil, to avoid contact with air as much as possible, which is one of the things that harms it the most, and Put it on the bottom shelf of the refrigerator, which is the coldest. If it is going to remain like this for more than a day, the ice must be replaced as it melts.
Freezing ends before
If for any reason you are not going to eat the fresh fish within that period of time, there is always the alternative of freezing it to prevent it from spoiling. The first steps are somewhat different, since you are not interested in washing it with water, but drying it thoroughly. Then it is placed in containers or plastic freezer bags, trying not to put too much in each one and extracting the air as much as possible.
In addition, it is advisable to write the date so as not to leave it longer than advisable, which is about two weeks at most. Another thing is that it has been bought already frozen without losing the cold chain, because then it lasts longer.
Although if you want to maintain the nutritional properties and flavor to the maximum, it is preferable to have vacuum packaging equipment on hand, because air is the main enemy of fresh foods, and if it can be avoided, the better. In the case of very fatty specimens, such as sardines, mackerel and blue fish in general, they are essential. Despite which, they lose a lot, especially texture, in the process.
Another system if you do not have a vacuum sealer is to place the fish on a baking tray or similar and cover it with water. Let it freeze and repeat the process a couple more times until a layer of ice about 6 millimeters thick forms, and then put it in the freezer. In any case, when defrosting, avoid doing so in the microwave. The best thing to do is to have the foresight to take it out a few hours before cooking it and let it defrost little by little in the refrigerator.
We must not forget that if you want to make dishes that require the fish to be raw or undercooked (including preparations such as pickled or marinated), freezing is mandatory to avoid the risk of anisakis.