Fish from the freezer

OK.   I just had a whole Cabezon that I caught in December for dinner.  I cooked it on the barbecue, stuffed with green onion, cilantro, fresh ginger, lemon slices and a little soy.  I wrapped it in non-stick foil to form a packet and cooked it for about 20 minutes on a very hot fire.  It was amazing!  So what's the deal?  It's not fresh, since it's been vacuum packed and in my freezer since December.  It was so much better than any of the fish I have bought, either fresh or frozen.  Maybe it's just a mental thing based upon my knowledge of where and when the fish came from but I'm convinced that "wild caught" fish just tastes better, even after being frozen for several months.  Maybe it's just my anticipation of the Rock Fish at GS-6 coming up this weekend.  The timing is perfect; the freezer is almost empty. 

Martin

 
That's one of my favorite ways to do whole cabbies!!

I think if you treat the fish nice and freeze while still fresh they will still taste great!

 

Sincerely,

Jim

  ....Jim doesnt know how to freeze fish!

Which reminds me,
  I still have ling in da freeza
Tad
 

....Jim doesnt know how to freeze fish!

LOL!!!!!  I have frozen fish before...just prefer to cook and share and eat!   

 

Sincerely,

Jim

ps....I DID have an ab frozen from last season but we ate that last week so time to get some more!   

Yes. Yes. Yes. I think vacuum seal has a lot to do with it. Had u put it in a ziploc freezer bag, I bet it would taste different.  My family can taste the difference and don't want to eat store bought fish. Vacuum sealing my fish and abalone has made a big difference

Peace!

Vacuum sealing my fish and abalone has made a big difference

Agree 100% John!

 

Sincerely,

Jim

I think whole steamed fish tastes better in general, especially cabs!  They have a fatty layer under the skin that dissolves and melts into the meat while cooking.  Beats filleting the f'ers any day.

If you do have doubts about fish from the freezer (especially oilier fish like salmon) it's best to soak it in milk for at least a couple hours and up to overnight - enzymes in the milk treat the fishy-smelling/tasting outer patina of the filet and take away those bad odors and tastes when you rinse it.  Thanks, Grandma, for teaching me that one.  Try it - it's amazing. 

I've had rockfish out of a ziploc after a year in the freezer and it's good.

I vacuum bag my freezer fish, but in the end I think how they are treated before freezing is what makes the difference.
Keep 'em cool, out of the sun, and ice them asap. I don't bleed them since that tends to attract unwanted taxman attention, but icing them once you are back at the car seems to be the key.
 The milk trick is a good one for saving fish that has been in cold storage for too long.

I think you hit the nail on the head.  Taking care of the catch prior to the vacuum packing and freezing is the key.  I always get my catch on ice as quickly as possible.  What ever it is, I'm gonna keep doing it.  Last night's dinner is proof that it works.


Sent from Martin's iPad using Tapatalk

  Same perception here. My frozen fish, even at 8 months, tastes better than anything from the store.  I try to keep them cold from the time they are caught til bagging.

That's one of my favorite ways to do whole cabbies!!

I think if you treat the fish nice and freeze while still fresh they will still taste great!

 

Sincerely,

Jim

Bro doe's a fish even make it to your freezer   J/K....

I know I vac sealed some from that LaPaz trip I took...While visiting Al and Sara's place last yr she whipped it up Man It Was SOOOO GooD!!!