Blanching fish kills germs and bacteria that may be found in fresh seafood. Color and taste are also preserved in this process, and it is an imperative step for fish intended for freezer storage. Recipes often call for blanching in order to create a stock base for soups. Other ingredients are added to the blanching water to make soup. Blanching is simple, and only takes a few minutes to complete.
Things You'll Need
Clean and gut the fish, then fillet. Fill the pot with water and set on the stove to boil.
Place fish in the wire strainer and dip into the boiling water. When fish turns white remove from the water, this should take less than 30 seconds.
Remove fish and reserve blanch water if you intend to make soup or freeze fish in freezer bags for three to six months.
References and ResourcesNational Center for Home Food Preservation: Freezing
Big Oven: Clear Fish Soup Recipe
Asian Supper: Agujjim (Braised Monkfish)
National Center for Home Food Preservation: General Freezing Information