Storing Fish
          
               All fish except canned varieties are extremely 
          perishable.  Every precaution must be taken to preserve 
          freshness and flavor.  When shopping be sure to purchase 
          fish last and store it properly.
          
               Fresh fish should be stored in the refrigerator or 
          packed in finely crushed ice to preserve its quality.  it 
          should be wrapped in vapor-proof paper and stored in a 
          tightly covered dish at 35-40 F.  It is best used on the 
          date of purchase.
          
               Prepare fish for freezing the same as you would 
          prepare it for table use.  It should be washed and drained.  
          Small fish are generally frozen whole, while large fish are 
          most often filleted or steaked.  Fish should always be 
          frozen at their peak of freshness.
          
               Fresh fish may be frozen in a block of ice or by 
          glazing.  To freeze fish in a block of ice, fill a 
          container with water.  Place the fish in the container, and 
          place the container in the freezer until it is frozen 
          solid.  Then wrap the block in moisture-vapor- proof 
          material and return it to the freezer.
          
               Glazing is as efficient and, in fact, more 
          advantageous than block freezing for it requires less 
          freezer space.  To glaze a fish, clean and fillet or steak 
          it as desired.  Place it in a single layer on a tray.  As 
          soon as the fish is frozen, dip it in ice-cold water.  A 
          glaze will form immediately if the fish is completely 
          frozen.  Repeat this process three or four more times.  A 
          coat of ice will result from each dipping.  It may be 
          necessary to place the fish in the freezer during this 
          process.  To avoid breaking the glaze, handle the fish 
          carefully.  Once glazed, the fish should be wrapped in an 
          airtight wrapping such as freezer paper or aluminum foil 
          and stored in the freezer.  The glazing process must be 
          repeated if the fish is not used within one to two months.
          
               Commercially frozen fish should be stored in its 
          wrapper at 0 F.
          
               The length of time fish can be frozen depends upon the 
          fat content.  Fat fish should be frozen no longer than 
          three months, while lean fish can be stored in a frozen 
          state for up to six months.