Freezing Fish, page 2
Type |
Size |
Whole Fish |
Fish Steaks |
Fillets |
|
Fatty |
Large |
2 months |
1.5 months |
1 month |
|
Small |
1.5 months |
1 month |
1 month |
|
|
Lean |
Large |
6 months |
4 months |
3.5 months |
|
Small |
4 months |
3 months |
2.5 months |
|
Fat fish=Butterfish, Mackerel, Salmon, Shad, Trout, Tuna, Whitefish, etc. |
|
|
Lean fish=Cod, Carp, Flounder, Haddock, Halibut, Lake Herring, Pollock, Whiting, Swordfish See the Fat & Calorie table for other types of fish. |
Shellfish
|
Lobsters and Crabs (meat) |
2 months |
|
Shrimp |
6 months |
|
Oysters, Scallops, Clams (shucked) |
3-4 months |
For a free printed copy of the complete brochure, "Home Freezing of Fish," by David A. Stuiber, email your mailing address to linda@seagrant.wisc.edu
copyright 2001 University of Wisconsin Sea Grant Institute
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