freezing macks

[kingcray]

thanks giffo, looking up some kipper smokers right now.

[Giffo65]

Got my Little Kipper from BCF,I am sure you could get them other places.What I like about them is the small size and the lid slides in a groove so cannot warp when it gets hot and let out the heat and smoke.Mine is the Gal version and is starting to rust after 3 years and much use,I would buy the stainless version next time.

[Dignity]

My theory is that water expands when you freeze it and could "break" the flesh in the process making it less firm or even mushy when thawed.
I just wash it salty water after thawing if required. Still dry it before cooking.

I used to wash my fillets but had a mate who swore they were better unwashed and cryovaced them that wayand as I was in his camp I didn't have much choice but since eating them I have to agree.

You do have to keep a very clean table top when filleting as well as the gear and after filleting just cryovac and freeze. I have tried it with reef fish and mackerel and the difference is huge, the unwashed fish tastes like you just caught it where as the washed fillets have a blander taste.

Remeber that cleanliness is of the essence, the fillets probably wont last as long but up to 3 months like that they will be excellant eating.


If you still are a little sus about it just give me a call and I will take the fish off your hands.

[bbss]

Best way I have found is to fillet and skin and remove all the blood line and cut into medallions then cryovac. I have eaten them six months later and they are perfect.

[bigjudge]

They dont last long enough in my house, cant beat fresh macko fillets.
CHEERS AND BEERS