How to Freeze Fish Properly to Preserve Its Flavor

If your fishing trip was a success and you’ve caught more fish than you can eat in a few days, it’s time to think about freezing. But simply tossing your catch into the freezer won’t do the trick. Fish needs respectful handling - its taste in future dishes depends on it. Below is a clear and detailed guide to freezing and storing fish at home.

What You Should Know Before Freezing

  • Only freeze fresh fish, no "fishy smell," and the flesh should be firm and elastic.
  • Do not salt raw fish before freezing. Salt breaks down the muscle structure and worsens the taste after thawing.
  • Clean, gut, and rinse the fish thoroughly before freezing.
  • Until it goes into the freezer, keep the fish as cool as possible.


Pro Tip: Freezing fish right after catching preserves a taste that’s almost like fresh.

How to Freeze: Packaging Matters

Fish should be stored in airtight packaging - sealed bags, containers, or foil. The less air exposure, the better the texture and flavor retention.


Tested method: Freeze fish in an ice capsule. Place the fish in a bag, then into a container of water, and freeze. This creates an extra protective layer against air and freezer burn.

Fatty vs. Lean Fish — How Long Can They Be Frozen?

  • Lean fish (like pike and perch): up to 6 months
  • Fatty fish (like trout, salmon, herring, flounder): up to 10 - 12 months


Important: Even if the fish can be stored for a year, the sooner you cook it, the better the flavor.

Rules for Perfect Freezing

Fillets or medium-thick cuts freeze more evenly and quickly.


Whole large fish are not ideal - the inside stays warm longer, damaging already-frozen outer layers.


The colder the freezer, the better - ideal temperature is −24 °C or below.


If you care about quality, invest in a freezer with a quick-freeze function.

How to Thaw Fish Properly

Thawing is almost as important as freezing.


Best method: In the fridge at +4 to +6 °C, slowly over 6-12 hours.


Never thaw fish in warm water or at room temperature - especially fatty fish. It loses flavor quickly and may spoil.

A Few More Practical Tips

The faster the fish is frozen, the less internal ice forms, reducing tissue damage.


The thicker the packaging, the better it protects against freezer burn.


Do not refreeze thawed fish - it loses texture and may become unsafe.


Respect your fish, just like you respect a good catch.

If everything is done right, you’ll be able to enjoy the taste of fresh fish, even six months after the trip.