Michigan State University Extension
Preserving Food Safely - 01600803
10/13/97
Water is the most effective airtight package. Three
good ways to seal fish in water are glazing, ice blocks
without prior freezing and ice blocks with prior freezing.
Glazing- This method works especially well for whole
fish, but other portions can also be frozen this way.
Freeze fish in a protective plastic bag. Prepare a pan of
very cold, almost frozen water. Remove frozen fish from
plastic bag, dip in the very cold water and return to
freezer. Repeat dipping and freezing until the ice glaze is
1/8 to 1/4 inch thick. Fish can be stored without further
wrapping, but the ice glaze will gradually evaporate. To
improve keeping quality, wrap glazed fish in freezer wrap,
date and store.
Ice Block 1- Place a single layer of fish in shallow
pan, such as a cake pan. Cover with water and freeze solid.
Remove block from pan, wrap in freezer wrap, date the
package and return to freezer.
Ice Block 2- This method creates the least amount of
pressure on tender fish flesh. Place a single layer of fish
in a shallow container. Place pan in freezer overnight to
freeze fish solidly. The next morning, cover the frozen
fish with water and freeze. Remove frozen block from pan,
wrap, date and store.