Show HOME AIDS war ivar food preservation assistant fish freeze me wh alien en the fis hermans catch Is 11 more ore than the family can eat fresh fish can be preserved successfully cess fully in freezer lockers 1 chill fish promptly after catching pack in ice fee it if necessary use only fish which have been killed and bled immediately after caught 2 vs s soon as possible scale and dress fish remove head and wash scales may be removed more easily it if the fish is dipped for a minute in boiling water small fish are usually frozen whole with fins and tall removed large fish are cut la in pan ready steaks or boneless strips for freezing 3 put dresie dressed d fish into cold brine solution to draw out all blood we use two tablespoons salt to one quart of cold water and let stand in brine ten minutes to one hour depending on tha size of the fish use a fresh supply ot of continued on page four home aids continued from page one brine tor for each batch ol of fish 44 remove fish from brine and drain well 6 5 fish may be ba frozen glazed and wrapped or it may be Av wrapped rapped and frozen without glazing the glazed fish elsh seems to have superior quality to that which Is wrapped before freezing and Is not glazed odors are generally absent after the fish has been frozen and glazed glazing method tor for esh 1 freeze unwrapped fish in sharp freeze room 2 dip into water chilled to 34 degrees the zero temperature of the frozen fish freezes a thin layer of 0 lee ice onto it repeated into the cold water will build up any desired ice coating wrapping and brezing 1 wrap glazed fish after final glazing use same quality of waxed wrapping paper and same method as recommended tor for wrapping meat 2 wrap fish to be frozen without glazing in heavy waxed paper as soon as it Is cleaned and drained well 3 freeze freeza immediately in sharp freeze room and store in locker 4 handle carefully all packages of glaz glazed ed products in the locker to avoid chipping oft off pieces 0 of the tee lee and defeating the purpose or of the glazing method some locker operators recommend the reg lazing of fish about every three mon months while they are in storage i store packages ot of glazed products by themselves them seles in a box in the tha store age locker so they will not be disturbed while getting other food from the locker |