1. Aug 4, 2015 #1
   West Des Moines

   nanotank10

   169

   West Des Moines

   Ratings:

   +7 / 0 / -0

   Despite my best efforts, I always end up getting freezer burn on our club food. With the bulk of it beginning in the bottom corner of a bag and spreading upward. Now I realize I may be partly at fault for exacerbating the process by leaving foodstuff out for a light thaw once or twice however after opening and closing the fridge-freezer door on a regular basis, it seems to be inevitable. Is freezer burn detrimental to the quality of frozen food or rather, as I would imagine, the taste for our fish?

    
2. Aug 4, 2015 #2
   davenport

   Kungpaoshizi Well-Known ReefKeeper

   561

   davenport

   Ratings:

   +39 / 1 / -0

   https://en.wikipedia.org/wiki/Freezer_burn

    
3. Aug 4, 2015 #3
   West Des Moines, IA

   Bud Loves Bacon Website Team Board of Directors Leadership Team GIRS Member Vendor

   8,876

   West Des Moines, IA

   Ratings:

   +1,818 / 14 / -0

   I never get freezer burn even after well over a year of storing the DIY food in a standard frost-free freezer.
   
   The trick is that you have to protect the food from direct contact with the interior of the freezer. It's really simple, just lay cardboard down under the food and then slide a piece between the edge of the food bag and the freezer walls, on both sides. I usually don't worry about the back because it's far enough away, but essentially just make sure it's not close or in contact.

    

   • Like x 1
   • List

• Log in with Facebook
• Log in with Twitter
• Log in with Google

Your name or email address:

Do you already have an account?

• No, create an account now.
• Yes, my password is:
• Forgot your password?

Stay logged in