Freezing fresh water fish
Should fresh water fish (like crappie or bream) be frozen in a salt brine?
Best Answer
I grew up fishing and preserving the fish. We would only freeze and brine if we intended to smoke it later, we would would then re-brine it after it thawed (great way to make Northern Pike Jerky btw).
For smaller species like crappie, yellow perch and bream I wouldn't bother, as they freeze fast enough and consistent enough on their own. Key things to look out for would be ensure it's sealed tight, frozen flat (for easy storage and thawing), and descaled (if it's your preference) for some reason I am not sure why but descaling a previously frozen fish isn't terribly effective.
Good luck and tight lines.
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Quick Answer about "Freezing fresh water fish"
Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label and freeze. Water — Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze.Does freezing fresh fish ruin it?
As far as the freshness of the fish goes, freezing does nothing for you. It doesn't kill bacteria, just temporarily stops it's growth, so freezing inferior fish does not make it "safe".Should fresh fish be frozen in water?
Freezing fish in water is a great way to keep it fresh; however, the flesh can absorb water during the process, turning it mushy. Make sure your freezer is set to its coldest level to freeze fish as quickly as possible.How long can freshwater fish stay in the freezer?
Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months.Should fresh fish be washed before freezing?
Cleaning your fishThe first thing you need to do before you freeze is clean your fish. This must be done properly to avoid any unwelcome scales, bones, or bacteria. Careful holding the fish. Fins can be sharp and can cut you.How to Freeze Fish and Avoid Freezer Burn
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Answer 2
Freezing it in brine will have no added effects, when you freeze the fish the cell walls are frozen solid making it impossible for the saline solution to soften the cell walls through the process of osmosis.
I have found brines most effective when the meat is defrosted and the brine room temprature. The colder the brine the longer the salting takes.
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