Can fresh cooked fish be frozen in white sauce?

It's not recommended to freeze cooked fish in a white sauce. Here's why:

* Texture Changes: When you freeze and thaw fish in a sauce, the water in the sauce expands and can cause the fish to become mushy and lose its texture.

* Sauce Separation: The sauce may separate during freezing and thawing, leading to an uneven, watery consistency.

* Flavor Loss: The flavor of the fish and the sauce can be compromised during freezing and thawing.

Instead, you can try these options:

* Freeze the fish separately: Cool the cooked fish completely, then wrap it tightly in plastic wrap or aluminum foil and freeze it. You can reheat the fish and add a fresh sauce before serving.

* Freeze the fish and sauce separately: Freeze the fish as mentioned above. Prepare the white sauce separately and freeze it in an airtight container. When ready to serve, thaw both the fish and sauce and combine them for a fresh, delicious meal.

Important Note: It's generally better to avoid freezing cooked fish in a sauce for extended periods. The quality will decline over time, and it may not be as enjoyable as a freshly prepared meal.