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Started By
Message
Can you freeze Choupic
Posted on 4/4/14 at 9:03 am
Posted on 4/4/14 at 9:03 am
I caught some a few weeks ago and freezed what we didn't cook. A buddy told me that you can't freeze and then thaw because they become "mealey".
Is this true? What says the OB.
Is this true? What says the OB.
16
Posted on 4/4/14 at 9:05 am to LT
I've never eaten Choupic. But, we used to cut it in chunks and freeze it for turtle bait. It always seemed to hold up pretty well for us.
Posted on 4/4/14 at 9:07 am to LT
No
Posted on 4/4/14 at 9:07 am to LT
The meat breaks down quicker than most fish species so it is much better fresh. It may get mushy over time still edible but the texture will probably be off.
Posted on 4/4/14 at 9:18 am to LT
Vacuum pack
Posted on 4/4/14 at 9:26 am to LT
That was my great-grandfather's favorite. I never understood that but I've never eaten it, either. Always heard it tasted like cotton.
Posted on 4/4/14 at 9:29 am to LT
Make these then freeze, you can thank me later.
Fried Choupique Cakes
Ingredients
2 - 3 lbs. choupique fillets
2 - 3 lbs. baked Russet potatoes, crumbled
2 eggs, beaten
2 Tbsp. onion powder
1 cup of chopped green onions
1/4 cup chopped parsley
2 lemons
2 measures of DIY Cajun Seasoning (or your favorite Cajun spice combo)
Old Bay Original seasoning (for poaching)
2 cups seasoned Italian bread crumbs
water (for poaching)
peanut oil (or regular vegetable oil)
Instructions
lightly sprinkle both sides of the fillets with Old Bay Original seasoning
in a medium pan, add the seasoned fillets and enough water to barely cover the fish
on medium heat, bring the water to a slow simmer, then lower the heat (do not boil)
cover and poach the fillets until flaky, (about 10 minutes), then remove with a slotted spatula
set the poached fillets aside a few minutes to drain and cool before breaking apart
in a separate bowl wisp together the eggs, chopped green onions, parsley, onion powder and Cajun seasonings
to this mixture add the crumbled baked potatoes and fish
mix everything together thoroughly and form fish patties (about 4" in diameter)
coat the patties with Italian bread crumbs
add about 2 inches of peanut oil in a cast-iron skillet (or other heavy skillet)
fry at 365 degrees F. for about 4 minutes on each side (until golden brown)
cut lemons into several wedges to serve with the fish patties
Fried Choupique Cakes
Ingredients
2 - 3 lbs. choupique fillets
2 - 3 lbs. baked Russet potatoes, crumbled
2 eggs, beaten
2 Tbsp. onion powder
1 cup of chopped green onions
1/4 cup chopped parsley
2 lemons
2 measures of DIY Cajun Seasoning (or your favorite Cajun spice combo)
Old Bay Original seasoning (for poaching)
2 cups seasoned Italian bread crumbs
water (for poaching)
peanut oil (or regular vegetable oil)
Instructions
lightly sprinkle both sides of the fillets with Old Bay Original seasoning
in a medium pan, add the seasoned fillets and enough water to barely cover the fish
on medium heat, bring the water to a slow simmer, then lower the heat (do not boil)
cover and poach the fillets until flaky, (about 10 minutes), then remove with a slotted spatula
set the poached fillets aside a few minutes to drain and cool before breaking apart
in a separate bowl wisp together the eggs, chopped green onions, parsley, onion powder and Cajun seasonings
to this mixture add the crumbled baked potatoes and fish
mix everything together thoroughly and form fish patties (about 4" in diameter)
coat the patties with Italian bread crumbs
add about 2 inches of peanut oil in a cast-iron skillet (or other heavy skillet)
fry at 365 degrees F. for about 4 minutes on each side (until golden brown)
cut lemons into several wedges to serve with the fish patties
Posted on 4/4/14 at 9:33 am to LT
Simply put, no.
Posted on 4/4/14 at 9:34 am to 34venture
It would have to be flash frozen whilst alive. The thawing would then turn it to mush 
Posted on 4/4/14 at 9:37 am to AlxTgr
Posted on 4/4/14 at 9:38 am to LT
quote:
What says the OB
You kept choupic?
Posted on 4/4/14 at 9:38 am to LT
they lose their texture very quickly. i cooked some after keeping it on ice for a day and a half, and picking up the fillets were only slightly better than trying to pick up a slab of peanut butter. they would barely even hold together.
that being said, we made them into potato/fish patties like the above poster's recipe and they were pretty solid since you're not really counting on any texture in the patty. no fishy taste at all. it was just kind of gross handling the mushy meat.
that being said, we made them into potato/fish patties like the above poster's recipe and they were pretty solid since you're not really counting on any texture in the patty. no fishy taste at all. it was just kind of gross handling the mushy meat.
Posted on 4/4/14 at 9:40 am to gorillacoco
no... to be consumed they pretty much must be cleaned alive lightly chilled consumed or lightly chilled and cooked and consumed.
ayeeeeeiiiiiieeee
ayeeeeeiiiiiieeee
Posted on 4/4/14 at 9:40 am to gorillacoco
Skin them fresh and smoke the meat. Then you can feeze it and it will keep better. Hell, I eat it like jerky after I smoke it 
Posted on 4/4/14 at 9:44 am to Motorboat
Yes. Cut the fillets up frying size and dredge them with fish fry. Set them on wax paper and freeze them in the tray. Once frozen take them off the tray in stick them in a zip lock bag. Fry just like chicken nuggets. Unless you do this or make balls there isnt any other way. The meat turns to cotton if it gets cold or full of water.
When you catch them don't put them on ice. They live awhile out of water but string them live. Its one of my favorite fish but you almost have to cook it as you catch it.
When you catch them don't put them on ice. They live awhile out of water but string them live. Its one of my favorite fish but you almost have to cook it as you catch it.
Posted on 4/4/14 at 9:45 am to LT
Yes. Batter in flour/fish fry,then freeze.I'd cut them in smaller pieces. When ready to cook, just take that nugget and throw in grease like you would a chicken nugget. We use to do this all the time and they came out good.
Posted on 4/4/14 at 9:48 am to choupic
choupique are BEST if chilled alive in a slurry of ice and water for about 10 minutes
remove filet - being careful not to bleed them.
cut into strips wrap in rice.... sprinkle with finely grated ginger... and enjoy the best sashimi you will eat...
remove filet - being careful not to bleed them.
cut into strips wrap in rice.... sprinkle with finely grated ginger... and enjoy the best sashimi you will eat...
Posted on 4/4/14 at 10:50 am to LT
No idea. I usually beat them with the paddle then chunk em back.
Tearin up my frickin soft plastics. Bastards.
Tearin up my frickin soft plastics. Bastards.
Posted on 4/4/14 at 10:56 am to LT
Damn you coonasses are nasty...
Posted on 4/4/14 at 11:24 am to Clyde Tipton
quote:
Damn you coonasses are nasty...
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