Freezing
Freezing time depends on size and species. In oily fish such as red fish, halibut and Greenland halibut, the fat may separate if the freezing is too slow.
The following points are important when freezing fish:
- The freezer must be at least minus 30° centigrade before the freezing begins
- Fish will be damaged if left too long in the freezer
- The fish must be thoroughly frozen before being removed from the freezer
