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Off The Water
Watering Hole
Freezing Fish Fillets
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<blockquote data-quote="DocWatson" data-source="post: 141271" data-attributes="member: 112"><p>Personal preference has as much to do with it as anything else. The first time I heard of freezing fish inside ice, it was to prevent freezer burn and prolong the storage time. This was back in the late '60s or early '70s, before vacuum sealing was popular or widely available to the public. Even before Zip-loc bags !!! :shock: The container of choice was an empty cardboard milk container. Different size containers held different portion sizes, so you only thaw what you need, in the fridge the night before you want to use the fish, or under cold, running water the day of use.</p><p></p><p>I've heard of some folks adding a bit of milk to the water, before adding the fish & freezing, to mellow out a strong flavored fish.</p><p></p><p>I vac seal EVERYTHING these days. Either in bags or mason jars. But flash-frozen-at-sea seafood, these days is often better and fresher than "fresh" fish in the store. :wink:</p></blockquote><p></p>
[QUOTE="DocWatson, post: 141271, member: 112"] Personal preference has as much to do with it as anything else. The first time I heard of freezing fish inside ice, it was to prevent freezer burn and prolong the storage time. This was back in the late '60s or early '70s, before vacuum sealing was popular or widely available to the public. Even before Zip-loc bags !!! :shock: The container of choice was an empty cardboard milk container. Different size containers held different portion sizes, so you only thaw what you need, in the fridge the night before you want to use the fish, or under cold, running water the day of use. I've heard of some folks adding a bit of milk to the water, before adding the fish & freezing, to mellow out a strong flavored fish. I vac seal EVERYTHING these days. Either in bags or mason jars. But flash-frozen-at-sea seafood, these days is often better and fresher than "fresh" fish in the store. :wink: [/QUOTE]
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Freezing Fish Fillets
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