- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 6/7/12 at 12:50 pm to 007mag
quote:It doesn't, none whatsoever. 1/3 vinegar to 2/3 water. I don't even keep mallards, we just tried this once after hearing about it.
I prefer meat taste to pickle taste.
They still weren't NEARLY as good as a fat spoonbil muchless a teal or woody.
Posted on 6/7/12 at 12:58 pm to Langston
quote:
I like some of the gamy taste ....
Me too. If I wanted beef I would go to the store.
This. If I'm making some venison stew, I want it to actually taste like deer.
Posted on 6/7/12 at 1:01 pm to FlatTownProdigalSon
Depends on how long before you plan to thaw it out and cook it. Over a couple of weeks and I use water or vacuum seal depending on the kind of fish.
Posted on 6/7/12 at 2:45 pm to Geauxtiga
Yeah I don't have a problem with the way my deer meat, rabbit or squirrels taste. I don't usually kill ducks so I can't comment there.
The lemon juice in the fish water may or may not do anything, but I like a touch of lemon flavoring in my fried fish.
The lemon juice in the fish water may or may not do anything, but I like a touch of lemon flavoring in my fried fish.
Posted on 6/7/12 at 3:38 pm to Geauxtiga
Some of you like the gamy taste so much I'm surprised you bother to season it. 
Posted on 6/7/12 at 3:55 pm to Geauxtiga
I know a chef who freezes his fish this way.....leave the skin/scales on, put two filets flesh side together (skin and scales facing out) and wrap tightly with plastic wrap. repeat this again and again until you pretty much have a big ball of fillets wrapped in plastic wrap and put in a zip lock or vac-pac bag. Fish stays fresh and you dont have to thaw out a giant block of ice to get your fillets. Also handy if you wanted to use only a few fillets (for say fish meuniere), just unwrap what you need and put the rest back in the fridge.
Posted on 6/7/12 at 4:22 pm to Geaux2Hell
quote:
leave the skin/scales on, put two filets flesh side together (skin and scales facing out)
I use this method with redfish. I don't freeze saltwater fish often, unless I'm planning on cooking for a large group, like a tailgate. It's been my experience that the ones frozen in water stay fresh tasting longer. I prefer the vac sealer for smaller qtys. I found a qt of sacalait when I cleaned out for Hunters for the Hungry last year that was 2.5 years old. They tasted like I caught them a week ago. I've only found this to be true with freshwater fish for whatever reason. But if you do freeze in water defrost in a collander so the fish doesn't sit in water any longer than needed.
Posted on 6/7/12 at 4:28 pm to Langston
quote:
Its Mother FN fish. Its suppose to taste fishy
Not good fish. Cobia and grouper does not have a fishy taste unless you are horrible at cleaning them.
Posted on 6/7/12 at 4:46 pm to Geaux2Hell
quote:That is very intriguing. Also sounds very efficient. I have this thing about freezing anything in serving portions.
I know a chef who freezes his fish this way.....leave the skin/scales on, put two filets flesh side together (skin and scales facing out) and wrap tightly with plastic wrap. repeat this again and again until you pretty much have a big ball of fillets wrapped in plastic wrap and put in a zip lock or vac-pac bag. Fish stays fresh and you dont have to thaw out a giant block of ice to get your fillets. Also handy if you wanted to use only a few fillets (for say fish meuniere), just unwrap what you need and put the rest back in the fridge.
Page 3 of 3
Back to top
Follow TigerDroppings for LSU Football News