Fresh cuts of protein like fish, chicken and beef can be frozen and used many months later if properly packaged in the freezer. The trick is to leave virtually no "air space" between the protein and the packaging material, which helps prevent freezer burn. Wrap fresh protein tightly with freezer paper and then cover in aluminum foil, pressing tightly against the protein and creating a tight seal. When ready to use, thaw for 24 hours in the refrigerator.
ANDREWS MCMEEL SYNDICATION