Vision Quest
Freezer Preparation
SAFETY WITH FROZEN MEATS...
Wholesome food stored constantly at 0 degress F will always be safe. Only
the quality suffers with lengthy freezer storage. Freezing preserves food
for extended periods because it prevents the growth of microorganisms
that cause both food spoilage and foodborne illness. Once thawed, however,
these microbes can again become active, multiplying under the right conditions
to levels that can lead to foodborne illness. Since they will then grow
at about the same rate as microorganisms on fresh food, handle thawed
items as you would any perishable. Trichina and other parasites can be
destroyed by sub-zero freezing temperatures. However, very strict government-supervised
conditions must be met. It is not recommended to rely on home freezing
to destroy trichina. Thorough cooking will destroy all parasites.
NUTRIENT VALUE...
The freezing process itself does not destroy nutrients. In meat and poultry
and products, there is little change in nutrient value during freezer
storage.
FREEZER BURN...
Freezer burn does not make food unsafe, merely dry in spots. It appears
as grayish-brown leathery spots and is caused by air reaching the surface
of the food. Cut freezer-burned portions away either before or after cooking
the food. Heavily freezer-burned foods may have to be discarded for quality
reasons.
COLOR CHANGES...
Color changes can occur in forzen foods. The bright red color of meat
as purchased usually turns dark or pale brown depending on its variety.
This may be due to lack of exygen, freezer burn, or abnormally long storage.
FREEZE RAPIDLY...
Freeze food as quickly as possible to maintain its quality. Slow freezing
creates large, disruptive ice crystals. During thawing, they damage the
cells and cause meat to "drip" or lose juiciness. Ideally, food
2 inches thick should freeze completely in about two hours. If your home
freezer has a "quick-freeze" shelf, se it. Never stack packages
to be frozen. Instead, spread them out in one layer on the shelves, stacking
them only after frozen solid.
REFRIGERATOR FREEZERS...
If a refrigerator freezing compartment can't maintain 0 degrees F, or
if the door is opened frequently, use it only for short-term food storage.
Eat those foods as soon as possible for best quality. Use a free standing
freezer set a 0 degrees F or below for long-term storage of frozen foods.
Keep a thermometer in your freezing compartment or freezer to check the
temperature.
FREEZING FISH...
Pretreating: Fish are categorized as either fat or lean fish by the amount
of fat in their flesh. Fat fish include varieties such as mullet, mackerel,
trout, tuna, and salmon. Lean fish include flounder, cod, whiting, redfish,
croaker, snapper, grouper, sheepshead, and most freshwater fish (walleye,
perch, bass). Before freezing, fish can be pretreated to improve quality
of the stored fish. Fatty fish should be dipped for 20 seconds in an ascorbic
acid solution made from 2 tablespoons ascorbic acid to 1 quart of cold
water to control rancidity and flavor change. Lean fish may be dipped
for 20 seconds on a brine of 1/4 cup salt to 1 quart of cold water to
firn the fish and decrease drip loss on thawing. Fish Roe: Thoroughly
wash and package in freezer containers or bags and boxes, leaving 1/4-inch
head space. Seal and freeze.
SAFE DEFROSTING:
Never defrost foods in a garage, basement, car, plastic garbage bag, out
on the kitchen counter, outdoors or on the porch. These mothods can leave
your foods unsafe to eat. There are three safe ways to defrost food: in
the refrigerator, in cold water, or in the microwave. It's best to plan
ahead for slow, safe thawing in the refrigerator. Small items may defrost
overnight; most foods require a day or two. For faster defrosting, place
food in a leak-proof plastic bag and immerse it in cold water. (if the
bag leaks, bacteria from the air or surronding environment could be introduced
into the food. Tissues can also absorb water like a sponge, resulting
in a watery product.) Check the water frequently to be sure it stays cold.
Change the water every 30 minutes. After thawing, refrigerate the food
until ready to use. When microwaving-defrosting food, plan to cook it
immediately after thawing because some areas of the food may become warm
and begin to cook during microwaving.
Option #1
For best results, place rinsed filets in quality freezer bags or freezer
containers. Larger filets may be cut into smaller pieces. Place enough
water in container to cover fish entirely. ***It is a good idea to place
enough fish into one container to constitute usual serving. Place bags
in freezer.
Good Idea: keep 1/2 gal and 1 gal. milk of juice containers and rinse
well. The tops can be cut off and the balance of the container used for
placing water and fish in. These store-stack well once froze and you can
write on them in permanent magic marker.
***If possible mark date on container***
***Fish frozen this way will last up to 18 months***
Option #2
Rinse filets and dry with paper towels. Wrap filets in saran wrap or
aluminum foil. Make sure there are no exposed areas and fish is wrapped
thoroughly. It is a good idea to wrap twice. Mark date on wrapper and
place in freezer.
***Fish frozen this way will last up to 6 months***
***Freeze this way only if fish are going to be consumed in a short time
period***
Option #3
Purchase a quality vacuum sealer and quality bags. Vacuum seal fish in
the bags. Sometimes you ay have to add a section of paper towel in the
bag to absorb excess moisture which will ensure that the bag end seals
properly.
Fish can be stored up to one year with this method but MUST be sealed
airtight. If NOT, you will end up with a freezer burned fillet. |
