Here's why:
* Quality Degradation: Over time, frozen fish loses its texture, flavor, and nutritional value. The longer it's frozen, the more pronounced these changes will be.
* Safety Concerns: While freezing slows down bacterial growth, it doesn't stop it completely. After 2 years, bacteria may have multiplied to a level that could cause food poisoning.
* Freezing Burn: Prolonged freezing can lead to "freezer burn," a condition where the fish dries out and becomes tough. This can make it unappetizing and possibly unsafe.
General Guidelines for Freezing Fish:
* Fresh Fish: Freeze fresh fish within 1-2 days of purchase.
* Freezing Time: Most fish can be safely frozen for 3-6 months.
* Freezing Temperatures: Keep your freezer at 0°F (-18°C) or below.
* Thawing: Thaw frozen fish in the refrigerator, not at room temperature, to prevent bacterial growth.
If you have any doubts about the safety of your frozen fish, it's best to throw it out. Your health is more important than a meal.