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Frozen Amberjack
Posted on 6/29/11 at 8:16 pm
Posted on 6/29/11 at 8:16 pm
I saved a couple full-sized fillets of amberjack from a mid-March fishing trip. I patted them dry and sealed them in freezer bags with minimal air, and they've been frozen ever since.
They still look good, don't even look very freezer-burned.
However, anyone with experience freezing fresh caught fish- have I completely missed the boat on thawing these babies and cooking them?
Will a smell-check do any good or should I just throw them out? Like I said, they still look fine.
TIA
And admins, maybe this should be outdoor board... Never can tell when it comes to consuming a catch/hunt.
They still look good, don't even look very freezer-burned.
However, anyone with experience freezing fresh caught fish- have I completely missed the boat on thawing these babies and cooking them?
Will a smell-check do any good or should I just throw them out? Like I said, they still look fine.
TIA
And admins, maybe this should be outdoor board... Never can tell when it comes to consuming a catch/hunt.
This post was edited on 6/29/11 at 8:18 pm
3
Posted on 6/29/11 at 8:25 pm to Swoopin
They should still be edible. I've definitely consumed fish that's been frozen longer.
Posted on 6/29/11 at 8:29 pm to Swoopin
They'll be good. You can thaw them pretty quick in a sinf full of water or slower in the refrigerator over 24 to 36 hours. I'd blacken them.
Posted on 6/29/11 at 8:35 pm to Swoopin
Theyll be fine but next time put your fish in the ziploc then fill it 65 full with water and then freeze. Youll find it keeps the fish much more fresh.
Posted on 6/29/11 at 8:41 pm to TyOconner
Thanks guys.
You think freeezing it in a block of ice (water) is better than patting it dry and freezing?
You think freeezing it in a block of ice (water) is better than patting it dry and freezing?
Posted on 6/29/11 at 8:43 pm to Swoopin
Good quality vacuum sealer is best.
Posted on 6/29/11 at 9:00 pm to OTIS2
Thats true, vacuum is the best. But yeah submerged in water and frozen is way better than dry for sure. I have frozen a lot of fish and I find it keeps longer and is consistently more fresh.
Posted on 7/2/11 at 7:36 am to OTIS2
What's the best way to do it? Fill up the sink with cold water and steep the entire bag? How long does that take before I should take it out and throw it on the grill?
Pool & Grill Day. Happy 4th of July weekend everybody
Pool & Grill Day. Happy 4th of July weekend everybody
Posted on 7/2/11 at 7:50 am to Swoopin
I thawed 6 nice redfish slabs last night in about 2.5 hours in a sink of water while I nursed a bottle of wine to its death. You can speed it up by changing out the water every 30 minutes or so.
This post was edited on 7/2/11 at 7:51 am
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