Deep-freezing Fish

It has already been pointed our that there is a close season every year for coarse fish, which include carp, trench and brown trout, and that there is a movement towards establishing a close season for rainbow trout. During such times it is illegal to catch fish, even if the waters in which they live are in private garden.

This however, presents no problem to the garden fish farmer if the fish are frozen and stored in the freezer. Fortunately the storage time during which fish can be kept in prime condition in freezer is approximately the same as the close season.

The process of deep- freezing food retards the action of enzymes and bacteria. The secret of deep freezing is bringing the temperature of the food down to 0 Degree F (-18 Degree C), or even lower, lower, rapidly. This is because meat, vegetable, fruit and fish contain a certain amount of water which is contained within the cells. By freezing quickly the ice formed is made up of small crystals, whereas when this process is carried out slowly large crystals form and, because water expands on freezing, this rupture the walls of the cells and it because impossible to restore the food to its normal condition on thawing. 

On thawing, the small crystals melt and the texture of the fish or other food is left unchanged. The enzymes and bacteria cease to be least as great as it is with or deterioration becomes at least as great as it is with fresh food. It must, there fore, be used as soon as possible after defrosting.

Types of deep-freezer

There are principally two types the upright cupboard type and the chest type, both of which are thermostatically controlled.