Handling your catch of the day begins with cleaning, and icing or freezing the fish as soon as possible. The four most popular methods of fish preservation are freezing, canning, smoking and pickling.
Top quality fresh fish are essential for fish preservation. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity and microbial spoilage. Safe handling of fish is important to reduce your risk of foodborne illness and to produce a quality meal.
Monitored live wells or mesh baskets kept underwater keep fish alive longer than a stringer. Spoilage and slime-producing bacteria are present on every fish and multiply rapidly on a dead fish held in warm surface water. Fish begin to deteriorate as soon as they leave the water.
Thorough cleaning of the body cavity and chilling of the fish will prevent spoilage. Fish spoilage occurs rapidly at summer temperatures; spoilage is slowed down as freezing temperatures are approached.
Ice is the key to fresh tasting fish. Pack cleaned fish in a cooler of one pound of crushed ice for each two pounds of fish. Fish held at refrigeration temperatures of 40 degrees F or lower may have a shelf life up to three days depending on refrigerator temperature and original fish quality.
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This is the simplest, most convenient and most highly recommended method of fish preservation. A good quality frozen product requires the following:
Remove the guts and thoroughly clean the fish soon after catching.
Option 1
Option 2
The safest way to thaw fish is in the refrigerator for 12 to 24 hours. Fish can be thawed in the microwave on defrost, allowing 5 to 7 minutes for 1 pound of frozen fillets, depending on microwave power and amount of fish. Plan to cook immediately after thawing. Do not thaw fish at room temperature.
Thawing vacuum packaged fish has specific considerations for safe thawing. While vacuum packaged fish shelf life can be extended from 6 months to a year or more and results in a tasty and superior fish. For food safety, it is critical to follow these thawing instructions for all home frozen or store-bought vacuum packaged fish:
Never refreeze fish.
Cut large fish into steaks or fillets.
(Source: Minnesota Sea Grant, 2012)
Fish is a low acid food and can be processed safely only at temperatures reached in a pressure canner. Failure to heat process fish at 240 degrees F or higher may allow spores of the dangerous heat-resistant bacteria, Clostridium botulinum, to survive, germinate, and grow. The poison produced by botulinum bacteria causes botulism, a deadly food poisoning. The addition of small amounts of vinegar, or packing fish in tomato juice or tomato paste, does not remove the requirement for heat processing fish in a pressure canner.
Use standard heat-tempered canning jars. All processing times listed are for 1-pint jars. Wide-mouth pint jars will be easier to fill than narrower ones.
** This includes blue, mackerel, salmon, steelhead, trout and other fatty fish except tuna.
Clean and gut fish within two hours after catching. Keep cleaned fish on ice until ready to can.
Note: Glass-like crystals of magnesium ammonium phosphate sometimes form in canned salmon. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.
Dial-gauge pressure canner.
Pints - 100 minutes 11 PSI.
Heat fish to boiling temperatures for 10 minutes before tasting or serving. For canning fish in quart jars see Canning Fish in Quart Jars from University of Alaska Cooperative Extension.
Pickling is an easy method of preserving fish. Pickled fish must be stored in the refrigerator at no higher than 40 degrees F (refrigerator temperature) and for best flavor must be used within 4 to 6 weeks. Only a few species of fish are preserved commercially by pickling but almost any type of fish may be pickled at home.
The first step in producing safe, home-pickled fish is to kill the larvae of the broad fish tapeworm, a parasite that can infect humans. It's most common in northern pike, but is found in several Minnesota fish. See the section below for methods to destroy the tapeworm larvae.
Refrigerate the fish during all stages of the pickling process.
The broad fish tapeworm infection can be contracted by humans from eating raw or undercooked species of fish found in the Great Lakes area.
There are two schools of thought on how to destroy the tapeworm. With the first, simmer fish in pickling brine to 140 degrees F. This does not affect the flavor or the texture of pickled fish. Or, if you are pickling raw fish, freeze it at 0 F for 48 hours prior to brining. Either method kills the parasite.
Those who wish to prepare raw pickled fish should first freeze the fish at 0 F for 48 hours.
The larvae of the broad fish tapeworm pass through smaller fish until they lodge as hatched small worms in the flesh of large carnivorous species of fish, like northern pike, walleye pike, sand pike, burbot, and yellow perch. This worm, if eaten by humans in its infective stage, can attach to the small intestine and grow to lengths of 10 to 30 feet.
The infective worms are destroyed readily either by cooking or freezing. Two recent outbreaks of this tapeworm in Minnesota were related to eating uncooked pickled pike.
Smoking has long been used as a means of temporarily preserving fish. The steps in the smoking process are necessary not only for safe preservation, but also to produce good flavor and aroma. Carp, suckers, buffalo catfish, salmon, trout and chubs may be successfully smoked. A safe, high quality product can be produced using the following brining and smoking procedures.
Certain steps in the brining and smoking process require careful attention.
Deb Botzek-Linn, William Schafer and Suzanne Driessen, Extension educator
Reviewed in 2021