If you’re freezing fish at home, pat it dry with a paper towel and wrap it so that air is excluded, either by wrapping twice in cling wrap (use plenty) or once in cling wrap and then in a zip-lock bag.

This will help to prevent ‘freezer burn’ which will make the fish dry and tough when cooked and may even make it unsafe to eat, especially if it has been stored for more than the maximum recommended three months.

Write the date you wrapped it on the package with a special freezer pen so that you’ll know when it’s reaching its use-by date.

Frozen fish should be slow-thawed by moving it, still wrapped, from the freezer compartment to the fridge. You can thaw it more quickly by leaving it on a metal surface at room temperature – but don’t let it get too warm or the flavour may spoil.

Microwave thawing can be quick, but unless you time it very carefully you run the risk of either partially cooking the fish or having it still partially frozen when it goes to the pan or the grill, both of which will result in uneven cooking and poor texture.

We formulated our Jade Salt mix with undaria seaweed to help restore the flavour many fish lose when frozen. A little sprinkled over the fish with a few drops of lemon juice and left for a few minutes before cooking brings back the tang of the sea.