Many people freeze hilsa to eat out of season, but long storage can dull the fish's taste, aroma and oiliness. A few simple techniques help keep much of that flavour.

The best way is to keep the fish whole. Do not wash it after bringing it home; wipe it lightly with a dry cotton cloth, wrap it airtight in a zip-lock bag or large plastic sheet, put it in an airtight container and freeze it quickly. Once an ice crust forms, the fish keeps its natural taste and oil for months.

If you prefer to cut it, scale and gut the fish, cut it into pieces, drain off excess water and rub the pieces evenly with a little salt and turmeric, which act as natural preservatives and stop harmful bacteria growing.

Wrap the pieces in separate batches in aluminium foil or cling film and put them in an airtight plastic or glass container, so cold air in the freezer does not dry them out.

A deep-freeze temperature of minus 18C or lower is ideal; opening the door often or frequent power cuts can spoil the fish. Do not pour hot water on it straight from the freezer; let the ice thaw at room temperature for the best taste.

Photo: Mamun2a / Wikimedia Commons (CC BY-SA 2.5)

Source: Dhaka Tribune