How to Freeze Catfish

Catfish have a nice, mild flavor and can be cooked in a variety of ways: baked, grilled, pan broiled, fried or microwaved. Whether you caught a school of fish yourself or bought extra at the store because of a sale, freezing catfish for later eating is easy.

Difficulty: Moderate

Instructions

1. Clean the fish if it is whole as soon as possible. Cut into portion-size fillets for easier cooking.

2. Rinse the catfish fillets under cool tap water. Pat dry with a towel.

3. Get plastic wrap that will fit around the fish tightly. Squeeze all the air out before putting in the freezer. Use a vacuum sealing machine to get an airtight seal easily if you have one.

4. Wrap again tightly with aluminum foil. Label the contents with a dark felt pen and mark the expiration date before you freeze it. Use the catfish within 3 months of freezing it.

5. Immediately place in the freezer. Make sure nothing is placed on top of the catfish until it is frozen.

6. Consider using heavy-duty plastic freezer bags as an alternative. Place the fish in a bag and freeze for a few days. Remove from the freezer and add a very small amount of water. Move the bag around to take out any air around the fish, reseal the bag and refreeze.

Tips & Warnings

• When you buy from the grocer, make sure that the eyes are firm and clear. Avoid buying those that have sunken, dark eyes. Flesh should be firm when touched.
• You can store catfish in the refrigerator for up to 2 days and then freeze.
• Never let it defrost at room temperature. Instead, place in the refrigerator overnight or place under cool, running water.
• Freezing in water causes the fish to absorb the water.

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