Flash freezing

A caterer told me to give this process a try. Said it retains the moisture and “real” flavor of the fish.
Of course I don’t have the means to do it as fast as the commercial industry, but I’d definitely be happy not having to thaw out more than I want to use.
I just need bigger pans to make the process faster. I’m on my 3rd pan in deep freezer and seems like I may be wasting my time if what I’ve read is not there. Anywho, food is there, and “from what I’ve read”, is good for 6 months.

Attachment 331397

Not chancing wasting the good stuff though, straight container and water
Attachment 331398


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Don't know why that wouldn't work. Dry ice may be better but not always an option.
And I love some fried eggs....


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2X on the eggs.
"gene"

Can you still batter and fry them if you cut the sack while cleaning?

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It's the thing to do Jimmy. Split the sack then batter, by splitting them they don't explode and spray hot oil on you. Sometimes they still tend to pop so I put a cover over them. I always fry them last. Fry until slightly crispy.
"gene"

The way I do it - I prepare my fish as if I was getting them ready to fry. Roll them in batter, seasoning, etc. Lay them out on wax paper like you have done with your filets. Don’t let them touch. Once you fill the cookie sheet, lay another layer of wax paper. Continue this until all your filets have been coated. Put the pan with the fish in the freezer for a few hours. Remove fish from cookie sheet once they have frozen hard and put in a zip lock bag. Frozen fillets. When you ready to eat them, heat your grease and drop the frozen fillet in the grease. Fry’s up like they were fresh.