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Old 02-28-2018, 02:25 PM
 
Location: Early America
1,415 posts, read 670,049 times
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Quote:
Originally Posted by Jkgourmet View Post
We're making a serious attempt to eat more fish. Getting fresh fish means two trios to the grocery store for me, and I'm rarely happy with the prices. Typically, we eat salmon, catfish, tilapia, whole trout and ahi tuna.
Buy it all in one trip and then freeze some of it.
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Old 02-28-2018, 02:34 PM
 
3,297 posts, read 3,518,600 times
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Quote:
Originally Posted by Dirt Grinder View Post
It's also marketed as Basa. I used to cook it and I thought it had a wonderful rich flavor, almost like soft-scrambled eggs.
Yes! I'd forgotten that...that's what they called it in Florida when I first had it. It IS very mild.
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Old 02-28-2018, 02:40 PM
 
5,391 posts, read 6,020,958 times
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Stay away from 'farm raised' anything; try to buy US caught fish/seafood as much as possible. You will likely see a big difference in flavor from the stuff you have likely been buying.
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Old 02-28-2018, 03:07 PM
 
Location: Brawndo-Thirst-Mutilator-Nation
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The key to preserving the taste of anything that has been frozen is to properly remove all that excess water before cooking, proper defrosting.
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Old 02-28-2018, 03:16 PM
 
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Salmon seems to freeze well. I would look for wild caught rather than farmed.
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Old 02-28-2018, 04:46 PM
 
Location: SDL/PDX/RDU
4,218 posts, read 2,192,081 times
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I'm a little surprised you asked the question JKGourmet. From elsewhere on CD I know you to be quite knowledgeable food-wise.

For what it's worth I'd say any fish you're likely to run into at a sushi bar will be good being frozen since virtually all fish at a sushi place has been previous frozen. Salmon and tuna being prime examples. I think where you get in trouble is with light textured fish that easily flakes. Cod comes in just under the wire. Mahi-mahi, Roughy, Snapper, and Haddock hang in there acceptably. I suppose Halibut might, but I'd be loath to freeze that majestic fish.

I guess just think in terms of a "meaty" or "fleshy" fish. As always, check origin, and don't defrost quickly.
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Old 02-28-2018, 11:31 PM
 
Location: Tucson/Nogales
16,277 posts, read 19,766,318 times
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Two of the Mexican grocery chains in Las Vegas sell frozen Pompano from Canada, for $2.99 a pound. Delicious fish, IMO! But I haven't seen any Pompano for sale in Smith's or Albertson's or Wal-Mart.
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Old 03-01-2018, 05:24 AM
 
Location: Bella Vista, Ark
68,680 posts, read 78,674,307 times
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Quote:
Originally Posted by tickyul View Post
The key to preserving the taste of anything that has been frozen is to properly remove all that excess water before cooking, proper defrosting.
good idea but the fact still remains frozen fish does not have the flavor fresh fish does. There is no way of getting around that.
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Old 03-01-2018, 05:48 AM
 
Location: Coastal New Jersey
50,421 posts, read 49,752,989 times
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Quote:
Originally Posted by nmnita View Post
good idea but the fact still remains frozen fish does not have the flavor fresh fish does. There is no way of getting around that.
No, it never will, but if fresh fish is not available, the next best choice is to have the best-quality frozen you can get.
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Old 03-01-2018, 09:21 AM
 
3,297 posts, read 3,518,600 times
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Quote:
Originally Posted by nmnita View Post
good idea but the fact still remains frozen fish does not have the flavor fresh fish does. There is no way of getting around that.
Those of us who live in the middle of the country don't have much of a choice. As a restauranteur once told me when a customer asked him if his grouper was fresh or frozen, "Lady, we live in Wisconsin. If it WASN'T previously frozen it would be pretty bad by the time it got here."
Luckily for me I'm moving to Florida at the end of the year.
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