lorneparker1
Banned
What do you guys do with it? I usually put it in a salad or make patties the next day, but would like to try something new.
Lorne
Lorne
Pip / Wolf,
are you guys using salt water? Is it like a glaze where you dip, freezze, dip, freeze etc? Never understood how this doesn't make the flesh soggy?
**I guess if MB is Manitoba, then it wouldn't be saltwater?!!
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
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!!