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Table 10. — Meats, Poultry and Fish for Freezincs — Continued. 



Produce 



How to Prepare 



How to Package 



Roasters 



Completely dressed. Remove 

 excess fat. Tie wings and legs 

 close to body. Giblets may be 

 wrapped separately in freezer 

 paper and placed in body cavity. 



Fryers and Fowl — 



Unjoint or cut up. 



Broilers — split. 



Wild Game — Birds and Rabbits 



Same as for poultry. 



Wild Game — Animals 



Same as for beef. 



Fish 



Chill promptly, pack in ice if 

 necessary. Clean, dress, remove 

 head, and wash. Trim fins and 

 tail if fish is to be frozen whole. 

 Cut large fish into steaks or 

 boneless fillets. 



With cellophane and pliofilm, a piece of 

 stockinet will hold wrap closer to pieces 

 and carcass. Poultry cut into pieces 

 can be wrapped more firmly and requires 

 less space in locker. May be frozen 

 and glazed before wrapping to help 

 prevent drying. 



Same as for poultry. 



Same as for beef. 



Wrap in moisture-vapor-proof freezing 

 paper or wrapping as for meat. May be 

 glazed. The glaze should be renewed 

 when necessary — every 1 to 3 months. 



