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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Oral Roberts who wrote (1575)	4/6/2001 5:47:21 PM
From: Neeka	Read Replies (2) \| Respond to 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

To: Oral Roberts who wrote (1575)	4/6/2001 6:19:11 PM
From: Ish	Respond to of 25073

I never keep them that long. A tip on storing birds. Remove the heads, feet, wings and used a gut hook. Freeze them. Skin or pluck them before cooking. Leaving the feathers on keeps them from becoming freezer burned.