Hey all,
I love seafood. I could eat my weight (and then some) in shellfish daily. Obviously, the cost keeps me from doing this, but also my wife hates seafood and is allergic to shellfish.
For shellfish, I'm doing good. Down here, we get some wonderful shrimp and scallops that are frozen very quickly after they have been caught. They defrost very well and are high in quality.
Fish, is another story.....for frozen I've got....uh... Mrs. Pauls?
I want to start eating more fresh wild-caught fish, but those tend to come in large fillets. I enjoy salmon, but I don't know if I want to eat it six days in a row.....and day six is probably not going to taste as good as day one. (As much as I love my cats, feeding them fresh grilled fish fillets seems a bit excessive!)
I've tried freezing fish before (zip-lock bag style) and it was terrible. The ice crystals just destroyed it.
I've looked off-and-on at vacuum sealers, back when I thought I might get into sous vide. Anyone have any first hand experience with vacuum sealing and then freezing fresh fish? Has anyone had any good experience with other freezing methods?
I love seafood. I could eat my weight (and then some) in shellfish daily. Obviously, the cost keeps me from doing this, but also my wife hates seafood and is allergic to shellfish.
For shellfish, I'm doing good. Down here, we get some wonderful shrimp and scallops that are frozen very quickly after they have been caught. They defrost very well and are high in quality.
Fish, is another story.....for frozen I've got....uh... Mrs. Pauls?

I want to start eating more fresh wild-caught fish, but those tend to come in large fillets. I enjoy salmon, but I don't know if I want to eat it six days in a row.....and day six is probably not going to taste as good as day one. (As much as I love my cats, feeding them fresh grilled fish fillets seems a bit excessive!)
I've tried freezing fish before (zip-lock bag style) and it was terrible. The ice crystals just destroyed it.
I've looked off-and-on at vacuum sealers, back when I thought I might get into sous vide. Anyone have any first hand experience with vacuum sealing and then freezing fresh fish? Has anyone had any good experience with other freezing methods?
Comment