Reply With QuoteWould you suggest doing this with chum and pinks? All I use them for is the smoker once it gets colder. What's the process of thawing without having your fish sit in water and get mushy?Originally Posted by wolf
thanks,
Dave
Fresh water what I do I have a bucket that is narrow and deep about 10 inches across by about 10 inches deep.
1 fill bucket 3/4 full in the sink
2 place the zip lock bag into bucket add maybe about a 1/2 cup of water in it.
3 put your chunk of fish in
4 now zip it almost closed.
5 submerse your chunk of fish into the bucket forcing out all the air right near the seal line
6 zip it shut. now you have a chunk that is fully incapsulated with water cheap mans vacuum seal
7 fold over excess bag and place on cookie sheet I fill the pan right up dont stack if you can
8 freeze on the pan next day stack away in your spot for fish.
With only a 1/2 cup or less of water it is now completly sealed you will never get freezer burn ive had fish by mistake in the freezer over 2 years took it out you would swear it was fresh. and cause its frozen flat it stacks great.
you will find you can "squeeze" the water out a bit with the air to make it tighter you will have to experiment a bit till you find your "happy medium"
do the same for prawns and halibut as well as it is fast and easy and cheap...
good luck Wolf
ill post the recipe later guys
Blue Wolf Charters
www.bluewolfcharters.com
Would you suggest doing this with chum and pinks? All I use them for is the smoker once it gets colder. What's the process of thawing without having your fish sit in water and get mushy?
thanks,
Dave
"Ocean survival" is gobblydegook double speak for "we don't know and we won't or can't address the real reasons for the decline for economic/political reasons so we will hope for the best next year". - Englishman
I have with all my fish dave I rip open the bag and let thaw, i dont think anything you do to a pink is ever going to make it firm LOL LOL
Blue Wolf Charters
www.bluewolfcharters.com
pinks, bleed em, barby q em or make a pink samich for a hali
share the harvest
2625 kingfisher
I shred it up remove any bones and use it just like hamburger in tacos. Warm it up in a frying pan with taco spice mix and water until it thickens up.
I make salmon fritters out of my left overs. Basically a thick batter, diced bell peppers, grated cheese, and seasoning of your choice.
Drop heaping spoonfulls into your deepfrier, a couple of minutes and the're done. Dip em in tartar sauce and feast away! The're also
good cold as a snack. Great finger food!!
Mmmmm salmon fritters. Awesome stuff fshnfnatic!!!!!
Originally Posted by Fishtofino
"If you're trying to go for tuna on the cheap you are just asking for trouble. The ocean is a mean bitch that wants to kill you. My 2 cents worth."
Here is the best left over salmon recipe, about one cup to a cup and half of salmon
2 tbls of horseradish
diced onions 1/4 onioin
hot sliced peppers to you liking, we use 1 tbls diced up
4 - 6 tbls mayo
mix all together and salt and pepper
place on buns or on bagette bread slice about 1 inch
shread chedder cheese on top and place in oven
broil until cheese melts
enjoy!
Instant Smoked Salmon Spread.
Shread up and remove bones from leftover salmon.
Add liquid smoke, fake maple syrup, light mayo and/or cream cheese, then spice to taste such as sea salt and fresh cracked pepper.
Put through a blender or Magic Bullet and serve on crackers or fresh French bread.
Last edited by Rockfish; 05-05-2012 at 11:41 AM.
I just mixed up some leftover salmon for sandwiches and added in a piece of smoked.
It sure improves the overall flavour.
Try a little fine chopped dillpickle or sweet onion as well.
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