notbob wrote:
> On 2008-03-18, PD > wrote:
>
> > described, the added water does the sublimating rather than the food.
> >
> > I tried this trick with same-day shrimp acquired in South Carolina in
> > June, and I thawed the last 2-lb bag for dinner in January, and it
> > tasted just like the shrimp cooked the first day.
>
> I agree. Used to be able to buy 4lb of shrimp in blocks of ice. It would
> keep almost forever and taste nearly fresh upon melting. These newer
> packaging methods using flash freezing are already somewhat mummified right
> out of the market. Nowhere near the moisture and freshness. This also
> works for fish you catch yourself. Put in topless milk cartons full of
> water and freeze. The meat retains it's firmness and moisture. I never
> tried this with other than fish or seafood. I'm not sure it would work too
> well with herd animal flesh. Maybe.
>
> nb

I used to always freeze fish in plastic grocery bags and they would go
bad pretty fast. A shame ending a fishes
life by keeping them and not even using them. The carton method isn't
very practical for me, Any ideas for
freezing fish to last at least a month?