Can you freeze trout?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you freeze trout?”, and how to freeze fresh trout?
Can you freeze trout?
Yes, you can freeze trout. Freezing is a great way to extend the shelf-life of the trout for up to 6-8 months, according to the USDA (2). Refrigerated uncooked trout only lasts about 1-2 days. When cooked, it can be stored for up to 4 days in the refrigerator. Read on if you want to know how to freeze fresh trout.
Aquaculture is currently a worldwide growing food-producing industry (~10% per year). One of the most vulnerable points of aquaculture is the fish’s mortality related to infectious diseases (10–20% of total mortality). Antibiotics and antifungals are very used in modern aquaculture to prevent or treat the bacterial diseases in farmed fish. As a consequence, residues of antibiotics may be present in fish when eaten (1).
How to freeze fresh trout?
Things you’ll need
- Knife
- Ascorbic acid
- Bowl
- Plastic freezer wrap
- Freezer paper
Instructions
- Clean the freshly caught trout and slit it from the anus to the gills.
- Hold the trout’s head in one hand and use your dominant hand to pull down the fish guts towards the anus.
- Thoroughly rinse the trout in under cold running water to remove the blood. Proper washing is important to prevent sliminess and preserve the taste of trout.
- Make an ascorbic acid solution by dissolving 2 tbsp of the acid in 1-quart water. Let the trout sit in this acid solution for about 20 minutes.
- After 20 minutes, pat the fish dry using lint-free paper towels.
- Double wrap the trout first with a plastic wrap, then with a freezer wrap. This will protect the fish against freezer burn.
- Freeze the fish for up to 6 months.
How to make trout with garlic lemon butter herb sauce?
Ingredients
- 1.5 pounds trout or salmon, or arctic char – 2 large fish fillets with skin on the bottom
- 2 tbsp olive oil more, if needed
- 1 tbsp Italian seasoning (dried thyme, oregano, parsley, combined)
- ¼ tsp salt to taste
- 4 garlic cloves diced
- 3 tbsp lemon juice freshly squeezed
- 2 tbsp white wine
- 2 tbsp butter softened
- 2 tbsp parsley chopped
Instructions
- Leave the skin and generously season the rest of the fish fillets with Italian herb seasoning and salt.
- Heat olive oil in a large skillet. When the oil starts to sizzle, add the fish fillets skin side up. The flesh side of the fish should be facing down and cook for about 3-5 minutes or until golden brown. Keep the heat medium and do not let the oil smoke.
- Then cook the other side of the fish for another 2-5 minutes over medium heat. Add more oil if necessary.
- Close the lid of the skillet and remove it from the heat. Let the fish cook in the residual heat for about 10 minutes or until flaky.
- After 10 minutes, transfer the fish from the skillet to the serving plate using a spatula.
- In the same skillet, add diced garlic, lemon juice, and white wine. Cook this mixture on medium heat until the garlic softens.
- After about 1 minute or so, turn off the flame and remove the skillet from the heat.
- Stir in 1 tablespoon of chopped parsley, and 2 tablespoons of butter to the sauce. Mix until the butter melts.
- Drizzle the fish with the sauce and top off with the remaining parsley. Serve and enjoy.
Rainbow trout nutrition facts
Genetic factors such as size, sex, lifecycle stage and environmental factors such as temperature, salinity, diet, species habitat, geographic location and seasonal changes, have a major impact on the fatty acid profile of fish. Genetic factors such as size, sex, lifecycle stage and environmental factors such as temperature, salinity, diet, species habitat, geographic location and seasonal changes, have a major impact on the fatty acid profile of fish. A study showed that wild rainbow trout contained 18.1 g of protein, 2.7 g of lipids and 1.6 g of ash (3).
The fat content of the wild trout is reduced by half as compared to its farm-raised counterpart. Out of the total 2.7 grams in the wild rainbow, 27.7% consist of saturated fat, 28.6% of monounsaturated fat, and 26.4% of polyunsaturated fat.
Farm-raised trout contains a total of 4.3 grams of fat. Of this, saturated fat, monounsaturated fat, and polyunsaturated fat comprise 21.4%, 34.8% and 36.4%, respectively.
Rainbow trout is a rich source of vitamins and minerals such as calcium, potassium, magnesium, and niacin. A single 3-ounce serving of rainbow trout contains the following vitamins and minerals, approximately (4,5).
| Calcium | 57 mg |
| Potassium | 409 mg |
| Magnesium | 26.4 mg |
| Niacin | 4.58 mg |
| Vitamin A | 52.7 IU (8.8 micrograms) |
| Vitamin B12 | 3.78 mg |
| Vitamin D | 645 IU (19 micrograms) |
Health benefits
Great source of protein
Rainbow trout is a great source of lean protein. Consuming rainbow trout twice a week can fulfill your protein requirements.
Heart-healthy fats
Rainbow trout is a good source of healthy omega-3 fatty acids. Omega-3 fats reduce the risk of cardiovascular diseases by lowering the blood triglyceride level, regulating blood pressure, and preventing the buildup of plaque in your arteries.
The importance of long-chain n-3 PUFA has gained attention because of curative and preventive effects on neurodevelopment in infants, cancer, fat glycaemic control, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammation. These essential fatty acids in fish are beneficial to retina and brain development and functioning, and are nutrients for growth and development of the human body (3).
Rich source of Vitamin D
Vitamin D is crucial for bone growth and bone remodeling. A single 3 ounce serving of trout provides a whopping 645 IUs of vitamin D. Vitamin D assists calcium absorption, reduces inflammation, and improves immunity (6).
Conclusion
In this article, we answered the question “Can you freeze trout?”, and how to freeze fresh trout?
Was this helpful?
References
1.-
Adel, Milad, Maryam Dadar, and Gea Oliveri Conti. Antibiotics and malachite green residues in farmed rainbow trout (Oncorhynchus mykiss) from the Iranian markets: a risk assessment. Int J Food Prop, 2017, 20, 402-408.
2.-
United States Department of Agriculture. FoodKeeper.
3.-
Yeşilayer, Nihat, and Nusret Genç. Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout. South Afr J Anim Sci, 2013, 43, 89-97.
4.-
Gokoglu, Nalan, Pinar Yerlikaya, and Emel Cengiz. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food chem, 2004, 84, 19-22.
5.-
Dias, M. Graça, et al. Vitamin content of fish and fish products consumed in Portugal. Elec J Environ Agri Food Chem, 2003, 2, 510-515.
6.-
Laird E, Ward M, McSorley E, Strain JJ, Wallace J. Vitamin D and bone health: potential mechanisms. Nutrients. 2010, 2, 693-724.
