Keep lean fish in the freezer for for no more than 6 months and fatty fish no more than 3 months. Fatty fish include varieties such as salmon or trout.
Most fish varieties fare well in freezer temperatures, but exposure to air can quickly destroy the flesh. A vacuum sealer is a good investment for anyone who fishes frequently. A glazing technique where the fish is repeatedly dipped in water and then placed on a sheet pan in the freezer before placing it in a plastic storage bag for long-term storage also works well. Wrapping fresh fish in plastic wrap before going into a plastic bag is suitable for freezing for a few days.Learn More
A whole chicken can be stored in the freezer at 0 degrees Fahrenheit or lower for up to a year according the the U.S. Department of Health and Human Services. Chicken parts are safe to keep in the freezer for up to 9 months, and ground chicken should be discarded after freezing for 3 to 4 months.Full Answer >
Frozen raw hamburger meat remains safe in the freezer indefinitely, but it is best if used within four months. Completely cooked hamburger meat that is frozen within two hours of cooking should be used within four months.Full Answer >
When a freezer is not available, dry ice can be used to keep ice cubes frozen. The amount of dry ice required varies based on the size and location of the freezer. Gloves should always be used when handling dry ice to prevent direct contact with the substance.Full Answer >
Fresh salmon can be safely stored in the freezer for up to 2 months after the date of purchase, provided freezer temperatures do not rise above 0 degrees Fahrenheit. Salmon, along with other types of fatty fish, typically have much shorter life spans in the freezer than lean fish such as cod and flounder. While lean fish and fatty fish can last from 3-4 days in the refrigerator, fatty fish should be discarded from the freezer after 2 months, while lean fish meat can be safely stored for up to 6 months.Full Answer >