Smoked and Cured Fish
Smoked Salmon
Smoked and Cured Fish include: Bloater, Buckling, Finnan, Haddie, Haddock, Kipper, Mackerel, Salmon, Trout.
Preparation
Only freeze freshly smoked fish in excellent condition. When you are freezing purchased fish always check they have not been previously frozen and thawed. If they have then you cannot re-freeze them.
Packaging
Wrap individual fish or pieces in cling film then over-wrap them before placing in a labelled and dated freezer bag.
Thawing
Thaw in wrappings in refrigerator for up to 3 hours. You can then serve cold or cook as for fresh smoked fish.
Storage Time
3 months.