> wrote in message
...
>
>
> 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?

Do what I mentioned earlier. I served salmon that had been iced this way a year
earlier to a very avid fisherman once. He complimented me on how fresh it
tasted.

The thicker layer of ice, the longer it lasts, so multiple coats help.