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willardguy
Elite Nomad
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soaking fish before cooking
after eating fresh grouper for a couple weeks im into the frozen stuff and its not so good. Ive always heard of soaking fish in milk and now im
hearing some folks are happy soaking their filets in beer or 7up. I know theres plenty of nomad soakers out there but what do you soak your fish
in?
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Skipjack Joe
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I never eat frozen fish and there is nothing like fresh fish. I hear that fish frozen in seawater is damaged the least. Can't confirm.
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willardguy
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not a frozen fish guy either but there is alot here. "what are we gonna do skipper,feed it to the birds?" (perfect storm)
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DENNIS
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I eat frozen fish all the time...battered and deep fried.....poached....whatever.
Halibut filets, frozen solid....56 P's per kilo.............Comercial Mexicana/Pelican Store.
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desertcpl
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I also agree that fresh fish is the best, but really some times fish must be frozen to enjoy another time.
eating the Grouper that is frozen, you might think about using it in a fish chowder, as Grouper tend to be a little firmer fish any way
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Cypress
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Frozen fish? Fresh fish don't need to be soaked in anything. If they're frozen properly, they'll be OK. Depends on how they were frozen.
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willardguy
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put in a airtight freezer bag in the water they swam in, put in the freezer? so what is "frozen properly"? im not buying a shrink wrapper or a
commercial freezer.
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Cypress
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| Quote: | Originally posted by willardguy
put in a airtight freezer bag in the water they swam in, put in the freezer? so what is "frozen properly"? im not buying a shrink wrapper or a
commercial freezer. |
That's what I'd call "frozen properly".
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baja1943
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How do you guys feel about farm raised Indonesian frozen lobster at Puerto Nuevo para 25 bucks usd?
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sd
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7 up reduces the fish smell when cooking. I have had this when eating fresh trout. No taste difference in my opinion.
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willardguy
Elite Nomad
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now who do suppose first thought of putting a fish in 7up?
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Cypress
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baja1943, Not knowingly gonna eat any Asian seafood. They aren't held to the same standards as US farm raised seafood products. Get visions of a
septic tank full of you name its crawling around. And off to the market the next day.
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Cisco
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| Quote: | Originally posted by DENNIS
I eat frozen fish all the time...battered and deep fried.....poached....whatever.
Halibut filets, frozen solid....56 P's per kilo.............Comercial Mexicana/Pelican Store. |
""It's easy to sell a piece of fish as one species when in reality it's another species," says Kircher. Farmed fish also get advertised as more
expensive wild versions. Sometimes, it gets even more creative than a simple mislabel. Scallops, for example, might actually be punched out circles
from a whitefish fillet, she says. Faux fish represented the top fraud in the Journal of Food Sciences study of media and other public records, at 9%
of cases. And some may be unhealthy. A recent Consumer Reports study included a "grouper" sample that was really tilefish, a species that contains
enough mercury to make the FDA's list of foods that pregnant women and young children should avoid. Experts suggest buying whole fish when possible
which are harder to fake."
http://shopping.yahoo.com/articles/yshoppingerrticles/880/8-...
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woody with a view
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| Quote: | Originally posted by baja1943
How do you guys feel about farm raised Indonesian frozen lobster at Puerto Nuevo para 25 bucks usd? |
i love the thought! maybe there will still be some wild stock left on this side of the pacific!
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Cisco
Ultra Nomad
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| Quote: | Originally posted by Cypress
baja1943, Not knowingly gonna eat any Asian seafood. They aren't held to the same standards as US farm raised seafood products. Get visions of a
septic tank full of you name its crawling around. And off to the market the next day. |
The growing number of imported foods consumed by Americans makes it harder to identify the frauds, experts say.... Currently, imports account for 85%
of seafood, 39% of fruits and nuts and 18% of vegetables.
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fishingmako
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I can tell you I do a lot of tuna fishing, and I freeze up to 200 lbs plus annualy.
My fish tastes as good almost as fresh.
You have to seal it correctly is the keyyou have to have some moisture on it not dry and then seal it, you can't use a cheap model sealer it has to be
the best on the market.
Of course the best way is canning also only the best canner can be used.
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fishingmako
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Also talking about pond raised seafood... not good...Reason being it is fed pellets with antibiotics as well as color and harmones.
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MitchMan
Super Nomad
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When I catch fish and filet it right at the beach, particularly yellow tail or Dorado, I do not put the freshly cut filets in fresh water or sea
water, I put them straight away and kind of bloody into a freezer bag and then put it on ice until I get home. Once at home, I quickly rinse the
fish, then further cut the filets into smaller uniform pieces, wrap them air tight in plastic wrap, and then into the freezer. The operative words
are "air tight".
When I want to eat the fish, I take it out of the freezer, unwrap the filet, and put it in water to thaw. When finally thawed, I rub the filets with
fresh water, and put the filets back into fresh water and let them stand for one hour. Now it's ready to sautee and then eat. I get good results
this way and the fish taste very close to fresh fish.
Most of the time when the pangueros filet fish for me at the beach, they soak and rinse the filets in sea water. That tends to "stiffen" the filets
and ruins the texture; texture being at least 50% of the flavor experience IMO, don't think it does the actual taste any good either. A fishing buddy
of mine said that while human blood does not coagulate in water, but in air instead, the blood in fish does the opposite, that is, the fish blood
coagulates in water but not in air. Tends to support my procedure on not putting freshly fileted fish in water as the unsoaked bloody filets maintain
their flexibilty and suppleness while filets put in water immediately after fileting get stiff.
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willardguy
Elite Nomad
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once at home, I quickly rinse the fish.......with fresh or seawater?
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MitchMan
Super Nomad
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Last year I was in Pichilingue near La Paz and I came upon a hut on the beach owned by a Panguero. He was preparing Dorado for his family and friends
(a lot of Dorado). He was cutting the filets into small filets of 3" by 2" rectangles that were 1/4 to 1/3 of an inch thick. He looked like he knew
what he was doing and that he had obviously done it before. I tried that at home and sauteed these little filets very lightly, about 1/2 a minute on
each side over a medium flame (in butter, salt and pepper, and many many slivers of fresh garlic). Very tender and delicious.
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