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Flash-freezing is an entirely different beast than tossing something in your freezer. I wish we'd just embrace it culturally - the results are often much bette

by Groxx 9y ago

Flash-freezing is an entirely different beast than tossing something in your freezer. I wish we'd just embrace it culturally - the results are often much better than "fresh", and are far safer, longer-lasting, and more consistent.

anitil 9y ago
I catch my own fish (other than sushi/sashimi I haven't bought fish in years) and 100% agree with you. You can taste the difference between fresh and frozen in a home freezer, but I think you wouldn't notice with flash freezing in a blind test. And a lot of fish (kingfish and the rest of the seriola family for one example) are _better_ after a few days anyway, similar to resting beef.
- KGIII 9y ago
  If you're freezing your fish at home, put it in water. I clean them and put them in ziplock bags with just enough water to cover them. I don't have a good word for this, so I will say that it removes the freezer taste.
  - anitil 9y ago
    Thanks! Will definitely try this. I invested in a vacuum sealer which works OK but is a bit of a pain. My approach lately is to give away what I can't eat immediately.
    - wil421 9y ago
      Try a few methods in this link[1]. I’ve had great success with fresh fish using the water glaze. Lemon gelatin is supposedly the best method but I haven’t tried it myself. Go Dawgs![1]http://nchfp.uga.edu/how/freeze/fish.html http://nchfp.uga.edu/how/freeze/fish.html
      - Groxx 9y ago
        Interesting - thanks for the link! I'll have to try these some time. I do wonder how much of this is just preventing condensation / freezer burn though. A moderate ice layer will probably be enough to stop auto-defrosting freezers from destroying food so quickly.
  - cycrutchfield 9y ago
    You will probably get similar results with vacuum sealing your fish. Alternatively, you can try the water displacement method: https://anovaculinary.com/sous-vide-water-displacement-method/ https://anovaculinary.com/sous-vide-water-displacement-metho...

by Groxx 9y ago

anitil 9y ago

I catch my own fish (other than sushi/sashimi I haven't bought fish in years) and 100% agree with you. You can taste the difference between fresh and frozen in a home freezer, but I think you wouldn't notice with flash freezing in a blind test. And a lot of fish (kingfish and the rest of the seriola family for one example) are _better_ after a few days anyway, similar to resting beef.

KGIII 9y ago
If you're freezing your fish at home, put it in water. I clean them and put them in ziplock bags with just enough water to cover them. I don't have a good word for this, so I will say that it removes the freezer taste.
- anitil 9y ago
  Thanks! Will definitely try this. I invested in a vacuum sealer which works OK but is a bit of a pain. My approach lately is to give away what I can't eat immediately.
  - wil421 9y ago
    Try a few methods in this link[1]. I’ve had great success with fresh fish using the water glaze. Lemon gelatin is supposedly the best method but I haven’t tried it myself. Go Dawgs![1]http://nchfp.uga.edu/how/freeze/fish.html http://nchfp.uga.edu/how/freeze/fish.html
    - Groxx 9y ago
      Interesting - thanks for the link! I'll have to try these some time. I do wonder how much of this is just preventing condensation / freezer burn though. A moderate ice layer will probably be enough to stop auto-defrosting freezers from destroying food so quickly.
- cycrutchfield 9y ago
  You will probably get similar results with vacuum sealing your fish. Alternatively, you can try the water displacement method: https://anovaculinary.com/sous-vide-water-displacement-method/ https://anovaculinary.com/sous-vide-water-displacement-metho...