Properly freezing King mackerel helps preserve its quality and flavor for future use. Based on methods used for freezing mackerel, you have a couple of effective options depending on the tools you have available.
Essential Steps for Freezing Mackerel
Freezing fish promptly after catching or purchasing is crucial for maintaining freshness. Before freezing, ensure the fish is cleaned and prepared as you normally would. The primary goal of freezing is to protect the fish from freezer burn and maintain its quality.
Method 1: Vacuum Packing
One highly effective way to freeze fish like mackerel is by using a vacuum packer.
- Process: Place the cleaned and prepared mackerel fillets or whole fish into a vacuum seal bag. Use the vacuum packer to remove all the air from the bag and seal it completely.
- Benefits: Vacuum packing removes oxygen, which is a major cause of freezer burn and degradation of quality. This method extends the freezer life significantly compared to other methods.
As noted in the reference, you can "put them in the vacuum packer." This method creates an airtight seal, protecting the fish from the elements inside the freezer.
Method 2: Using Cling Film
If you do not have access to a vacuum packer, a common alternative is to wrap the fish thoroughly in cling film.
- Process: Tightly wrap the cleaned mackerel fillets or whole fish in several layers of cling film (plastic wrap). Ensure there are no air pockets left within the wrapping.
- Follow-up: After wrapping tightly in cling film, place the wrapped fish into a freezer bag or wrap it again in aluminum foil for extra protection before placing it in the freezer.
According to the reference, if you "don't have a vacuum packer which the majority of people won't have you can just wrap them in cling film and then into the freezer." While cling film isn't as effective as vacuum sealing, wrapping tightly helps minimize air exposure. Adding an extra layer like a freezer bag or foil further enhances protection against freezer burn.
Summary of Freezing Methods
Here's a quick comparison of the two methods discussed:
| Method | Description | Equipment Needed | Protection Level | Recommended For |
|---|---|---|---|---|
| Vacuum Packing | Removes air and seals fish in a plastic bag. | Vacuum packer, Bags | High | Best long-term |
| Cling Film | Tightly wraps fish in plastic wrap. | Cling film (optional: freezer bag/foil) | Moderate | Shorter storage |
Choosing the right method depends on how long you plan to store the fish and the equipment you have available. Regardless of the method, ensure the fish is frozen quickly and kept at a consistent freezer temperature (0°F or -18°C or below) for optimal preservation.
