Quote:
Originally Posted by Dilbert1234567
for a long enough time that i am no longer sick of it, months or years ?
into the freezer it goes.
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I did a quick google to see how long it would last -
http://www.gov.pe.ca/recipes/index.php3?number=12319
Quote:
Storage Time
Seafoods, handled correctly from the water to the freezer, will maintain quality for varying amounts of time. Lean fish will store longer than fat fish. If stored beyond the suggested period, the seafood will be edible but maximum flavour, appearance and texture will be lost. Mackerel, Trout, Eel, Herring - 3-4 months Cod, Sole, Hake, Smelt - 6 months Lobster - 3-4 months Scallops - 6 months Oysters - 4-6 months Clams, Mussels, Quahaugs - 3-4 months.
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Looks like you're good for 6 months with it.. o even longer if you don't care so much about texture...
How to freeze fish
Quote:
Fish fillets and steaks are best when covered with a brine solution and frozen in plastic bags or containers
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another google brought up the explaination of the brine solution
Quote:
Lean fish may be dipped for 20 seconds in a brine of ¼ cup salt to 1 quart of cold water to firm the fish and decrease drip loss on thawing.
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