SI
SI
discoversearch

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor.  We ask that you disable ad blocking while on Silicon Investor in the best interests of our community.  If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.
Pastimes : Got A Great Recipe To Share????
 Public ReplyPrvt ReplyMark as Last ReadFilePrevious 10Next 10PreviousNext  
To: Oral Roberts who wrote (1575)4/6/2001 5:47:21 PM
From: Neeka  Read Replies (2) of 25073
 
That is exactly how I freeze my fish too but I did an experiment and found a very noticeable difference in 6 month old frozen fish and 12 month old frozen fish. I think the enzymes that fish is coated with breaks down more rapidly the longer it is frozen. I just don't let it freeze any longer than 6 months any more. BTW Whenever you go to wash fish before cooking don't run it under running water. Dissolve 4 T salt in a bowl of water (about a half gallon) and dip the fish in and take it right out. That also helps preserve the enzymes that make fish taste good. If you wash the enzymes all away the fish is bland tasting imo. M
Report TOU ViolationShare This Post
 Public ReplyPrvt ReplyMark as Last ReadFilePrevious 10Next 10PreviousNext  

HomeMailHotSubjectMarksPeopleMarksKeepersSettings
Terms Of UseContact UsCopyright/IP PolicyPrivacy PolicyAbout UsFAQAdvertise on SI
© 2026 Knight Sac Media.  Data provided by Twelve Data, Alpha Vantage, and CityFALCON News