Dekka
24-10-2005, 03:34 PM
Preparing Fish for Cooking.
We've all heard comments like "You can't freeze tailor", "Salmon aren't worth eating", "Eat herring fresh, they're no good after they've been frozen", etc.
But sometimes there is a good reason to freeze a few fish, eg when you're away from home for a while and want to take some fish home for the family. If you have caught and kept a few fish, then it is important they are not wasted, and that you get the best out of them. This way really works, and will improve the taste and texture of any fish.
First of all - look after your fish. Bleed them all as soon as they are caught. Gill and gut them as soon as possible. Keep them cool, and put them on ice as soon as possible. Even icing half an hour sooner while driving back home makes a big difference in any weather. Any fish to be frozen should be packed and frozen as soon as possible.
Thawing frozen fish. Make sure the outside of the pack of fish does not get warm while the inside is still thawing - thawing in the fridge guarantees this but takes a lot longer. The next step can be done once the fillets or the fish can be cut, even if they're still a bit icy.
Cutting up. Either fresh fish or frozen fish. Larger fish:- lay the fish fillet skin side down on a cutting board, and take off slices of fish around 10 -15 mm thick. Trim off any dark flesh and skin. Fillets of smaller fish like herring can be left whole but may be skinned if you like it that way.
The Secret. Put the fish pieces in a container and cover them with milk - full cream milk seems best. Put in the fridge for 12 to 24 hours. When ready to cook, drain off the milk, partly dry the fish pieces using paper towels, and cook the fish your favourite way. Try coated in beaten egg and dipped in flour or breadcrumbs.
I came across this piece of information whilst having alook around recently and thought I'd share it with you all. Haven't tried it yet so I cannot attest to it working.
We've all heard comments like "You can't freeze tailor", "Salmon aren't worth eating", "Eat herring fresh, they're no good after they've been frozen", etc.
But sometimes there is a good reason to freeze a few fish, eg when you're away from home for a while and want to take some fish home for the family. If you have caught and kept a few fish, then it is important they are not wasted, and that you get the best out of them. This way really works, and will improve the taste and texture of any fish.
First of all - look after your fish. Bleed them all as soon as they are caught. Gill and gut them as soon as possible. Keep them cool, and put them on ice as soon as possible. Even icing half an hour sooner while driving back home makes a big difference in any weather. Any fish to be frozen should be packed and frozen as soon as possible.
Thawing frozen fish. Make sure the outside of the pack of fish does not get warm while the inside is still thawing - thawing in the fridge guarantees this but takes a lot longer. The next step can be done once the fillets or the fish can be cut, even if they're still a bit icy.
Cutting up. Either fresh fish or frozen fish. Larger fish:- lay the fish fillet skin side down on a cutting board, and take off slices of fish around 10 -15 mm thick. Trim off any dark flesh and skin. Fillets of smaller fish like herring can be left whole but may be skinned if you like it that way.
The Secret. Put the fish pieces in a container and cover them with milk - full cream milk seems best. Put in the fridge for 12 to 24 hours. When ready to cook, drain off the milk, partly dry the fish pieces using paper towels, and cook the fish your favourite way. Try coated in beaten egg and dipped in flour or breadcrumbs.
I came across this piece of information whilst having alook around recently and thought I'd share it with you all. Haven't tried it yet so I cannot attest to it working.