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First, assuming we freeze at minus 24ºC which is normal in US. households. Old fridges were at minus 18ºC. And the industry goes below minus 35ºC.

Try to freeze the fastest, which means better freezing. Some fridges have a kind of (temporary) turbo freezing button. Try to not open the freezing area, for 2 hours. Put what you freeze, at the very bottom (if you can), which is the coldest. Try to put the fish in touch with the sides of the fridge (its colder).

Obviously, when you touch, you note if its totally frozen, as it must be.

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10y ago

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