Land a Great Catch at the Store
Fresh or frozen at the peak of freshness, whitefish is at its most flavorful when you know what to look for. Check out the tips below.
The fresher the fish, the better the flavor. Here’s the checklist:
Flesh: firm and not separating from bones
Aroma: mild and fresh; fish have a characteristic aquatic odor that only becomes disagreeable as it loses freshness
Eyes: look for bright and clear, not protruding
Gills: red and free of slime
Skin: shiny and colorful; as fish loses freshness, characteristic markings fade
Wrap fresh fillets in plastic wrap and keep them well chilled in the refrigerator (32 degrees) for up to 2 days before use. Wrapped fresh fillets can be packed in ice in the fridge for extra safety.
Expertly frozen and carefully handled whitefish is as wonderful as fresh, and easier to store for quick and convenient meals. Buy this.
Intact Package: Not open, torn or rewrapped
Positioned: Avoid packages sitting above the frost line in the store’s freezer
Clear: Transparent packages should reveal no signs of frost or ice crystals inside
Frozen whitefish may be cooked from frozen or thawed; click here for how to thaw fillets.
Store frozen whitefish at 0 degrees F as follows.
Maximum Quality: up to 3 months
Maximum Storage: up to 9 months
Where Your Whitefish Comes From
Check the label to ensure that your whitefish has been wild caught in the United States.