Freeze in water. leave the zip loc bag open a tad in a sink full of water, squeeze out all the air and close the zipper. Freeze. They will be good for over a year.
I used to freeze in water and i stopped that a few years ago. Took too long to thaw my fish and it got permeated with water and did not fry up as well.. it was more like steamed fish when pan frying with almost no oil.
I just bag and remove all air.. If you want to avoid freezer burn smell then wrap it tight in heavy duty aluminum foil.
Smells can't get through the aluminum but it can get through the plastic bag and into a block of ice with fish in it.\
Try this,,, put cut onions in a baggie and put some onto foil and wrap the foil up tight.
You will not smell the foil wrapped but the baggie will leave a lot of smells.
If you freeze the spoonbill with any fat or red on it the flavor will be much stronger once you thaw it.
This has happened to me a few times.
Trim well rinse and pat very dry with paper towels then I freeze it.
I just bag and remove all air.. If you want to avoid freezer burn smell then wrap it tight in heavy duty aluminum foil.
Smells can't get through the aluminum but it can get through the plastic bag and into a block of ice with fish in it.\
Try this,,, put cut onions in a baggie and put some onto foil and wrap the foil up tight.
You will not smell the foil wrapped but the baggie will leave a lot of smells.
If you freeze the spoonbill with any fat or red on it the flavor will be much stronger once you thaw it.
This has happened to me a few times.
Trim well rinse and pat very dry with paper towels then I freeze it.
What way did you cook the spoonbill?
What was the mix?
What was the mix?
Ya'll did not like that i assume.
Try the cornmeal recipe I posted and cut them thin like perch or crappie thickness.
Try the cornmeal recipe I posted and cut them thin like perch or crappie thickness.
Similar threads
