§ t î x wrote:
Anyone know the info on freezing stuff ?

I caught some Ling last week, put it in a freezer for a week, cooked
it and it was as tough as old boots (might have been my cooking). I
know that Pollock isnt supposed to freeze well but skate you should
freeze to get rid of the ammonia taste.

Not sure if it's the best way, but to prevent freezer burn (which makes the
flesh tough), I alway put my fish in a sealed freezer bag with plenty of
water in it, effectively storing it within an "ice cube". Putting it in a
tray while it freezes keeps its shape and most of the water around it. It's
always worked for me. Also just found (below) this on a website, and it's
pretty much how fish are frozen commercially. I'm going to try experimenting
with the methods below too.

We learn something new every day

Hope some of this helps anyway
Likewise


Lemon-Gelatin Glaze
To prepare glaze, mix ¼ cup lemon juice and 1 ¾ cups water. Dissolve one
packet of unflavored gelatin in ½ cup lemon juice-water mixture. Heat the
remaining 1 ½ cups of liquid to boiling. Stir the dissolved gelatin mixture
into the boiling liquid. Cool to room temperature. When cool, dip the cold
fish into the lemon-gelatin glaze and drain. Wrap the fish in moisture-vapor
resistant packaging, label and freeze.

Ice Glaze
Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip
fish in near-freezing ice water. Place fish again in the freezer a few
minutes to harden the glaze. Take fish out, and repeat the glaze until a
uniform cover of ice is formed. Wrap the fish in moisture-vapor resistant
paper or place in freezer bags, label and freeze.

Water
Place fish in a shallow metal, foil or plastic pan; cover with water and
freeze. To prevent evaporation of the ice, wrap the container in freezer
paper after it is frozen, label and freeze.