Hi,

I recently bought two eels, froze one, and gutted and cooked the
other. The one that I froze had not been gutted, and where I bought
them from I had asked for frozen eel but they said this was fresh and
could be frozen, but did not mention having to gut them first.

I've read that if an eel is not gutted and then frozen, the white
flesh will be discoloured by blood. Will this affect the taste all
that much? Is it still fit for consumption?

Thanks,

Richy

On Tue, 5 Apr 2011 19:38:43 -0700 (PDT), Richy > wrote:

>
>Hi,
>
>I recently bought two eels, froze one, and gutted and cooked the
>other. The one that I froze had not been gutted, and where I bought
>them from I had asked for frozen eel but they said this was fresh and
>could be frozen, but did not mention having to gut them first.
>
>I've read that if an eel is not gutted and then frozen, the white
>flesh will be discoloured by blood. Will this affect the taste all
>that much? Is it still fit for consumption?
>
>Thanks,
>
>Richy

You should of gutted it when you did the other one, then put it in a large
ziplock (freezer bag) with enough water to cover the eel, and then froze it.

I wouldn't eat it.

On Apr 5, 8:38*pm, Richy > wrote:
> Hi,
>
> I recently bought two eels, froze one, and gutted and cooked the
> other. The one that I froze had not been gutted, and where I bought
> them from I had asked for frozen eel but they said this was fresh and
> could be frozen, but did not mention having to gut them first.
>
> I've read that if an eel is not gutted and then frozen, the white
> flesh will be discoloured by blood. Will this affect the taste all
> that much? Is it still fit for consumption?
>
> Thanks,
>
> Richy

I know from fishing nobody who is somewhat experienced would ever eat
a fish that was not gutted. Just wondering what eel is like and how
much it costs per eel unit.

On Apr 6, 12:51*pm, ccokatt > wrote:
> On Apr 5, 8:38*pm, Richy > wrote:
>
> > Hi,
>
> > I recently bought two eels, froze one, and gutted and cooked the
> > other. The one that I froze had not been gutted, and where I bought
> > them from I had asked for frozen eel but they said this was fresh and
> > could be frozen, but did not mention having to gut them first.
>
> > I've read that if an eel is not gutted and then frozen, the white
> > flesh will be discoloured by blood. Will this affect the taste all
> > that much? Is it still fit for consumption?
>
> > Thanks,
>
> > Richy
>
> I know from fishing nobody who is somewhat experienced would ever eat
> a fish that was not gutted. Just wondering what eel is like and how
> much it costs per eel unit.

I think the cost was $14.99/kilo, I got about 1.2kg which amounted to
two. I'll toss the other eel, but the first one that I had was
delicious, although I hadn't properly prepared it and there were some
crunchy bits (fins perhaps). I fried it in butter and garlic. I'm not
really sure how I'd describe the taste, but the texture was a little
bit like crocodile or slightly overcooked squid.

Richy

On Apr 6, 1:12*pm, Richy > wrote:
> On Apr 6, 12:51*pm, ccokatt > wrote:
>
>
>
>
>
>
>
>
>
> > On Apr 5, 8:38*pm, Richy > wrote:
>
> > > Hi,
>
> > > I recently bought two eels, froze one, and gutted and cooked the
> > > other. The one that I froze had not been gutted, and where I bought
> > > them from I had asked for frozen eel but they said this was fresh and
> > > could be frozen, but did not mention having to gut them first.
>
> > > I've read that if an eel is not gutted and then frozen, the white
> > > flesh will be discoloured by blood. Will this affect the taste all
> > > that much? Is it still fit for consumption?
>
> > > Thanks,
>
> > > Richy
>
> > I know from fishing nobody who is somewhat experienced would ever eat
> > a fish that was not gutted. Just wondering what eel is like and how
> > much it costs per eel unit.
>
> I think the cost was $14.99/kilo, I got about 1.2kg which amounted to
> two. I'll toss the other eel, but the first one that I had was
> delicious, although I hadn't properly prepared it and there were some
> crunchy bits (fins perhaps). I fried it in butter and garlic. I'm not
> really sure how I'd describe the taste, but the texture was a little
> bit like crocodile or slightly overcooked squid.
>
>

The cost was in Australian dollars not US, by the way.

On Apr 5, 7:38*pm, Richy > wrote:
> Hi,
>
> I recently bought two eels, froze one, and gutted and cooked the
> other. The one that I froze had not been gutted, and where I bought
> them from I had asked for frozen eel but they said this was fresh and
> could be frozen, but did not mention having to gut them first.
>
> I've read that if an eel is not gutted and then frozen, the white
> flesh will be discoloured by blood. Will this affect the taste all
> that much? Is it still fit for consumption?

Fish should be gutted right after the rigor passes off for best meat
quality. The guts will rot and taint the meat otherwise.

On Wed, 06 Apr 2011 01:31:28 -0500, Omelet > wrote:

>In article
>,
> spamtrap1888 > wrote:
>
>> On Apr 5, 7:38*pm, Richy > wrote:
>> > Hi,
>> >
>> > I recently bought two eels, froze one, and gutted and cooked the
>> > other. The one that I froze had not been gutted, and where I bought
>> > them from I had asked for frozen eel but they said this was fresh and
>> > could be frozen, but did not mention having to gut them first.
>> >
>> > I've read that if an eel is not gutted and then frozen, the white
>> > flesh will be discoloured by blood. Will this affect the taste all
>> > that much? Is it still fit for consumption?
>>
>> Fish should be gutted right after the rigor passes off for best meat
>> quality. The guts will rot and taint the meat otherwise.
>
>I gut fish immediately after scaling. I scale them right after I kill
>them. I keep them alive as long as possible prior to processing them.
>Makes for the BEST fish. ;-)
>
>Mom and dad taught me to kill a fish by smacking it on the back of the
>head with the handle of your gutting knife. If they suddenly tremble
>then go limp, you did it right. Hit them right over the eyes.
>
>It's quick and merciful.
>
>I once saw some idiot (young guy with a couple of friends) trying to gut
>a trout by the stream they'd caught it in. The fish was struggling so
>they were having trouble. (duh!)
>
>I offered to help and told him that it was much easier to gut a fish
>after you killed it first and asked him if he would fight someone trying
>to gut HIM alive! <sighs> I said it politely and with a smile. I hope
>he learned something!
>
>People are so damned ignorant...

Being that we have thousands of lakes within a days drive, and had a father who
was a an outdoors man I learned to kill, gut, wash, and freeze with scales on.
We used to live off the land when we went camping, my favorite meal was fried
rabbit with blueberries.

On Apr 5, 9:38*pm, Richy > wrote:
> Hi,
>
> I recently bought two eels, froze one, and gutted and cooked the
> other. The one that I froze had not been gutted, and where I bought
> them from I had asked for frozen eel but they said this was fresh and
> could be frozen, but did not mention having to gut them first.
>
> I've read that if an eel is not gutted and then frozen, the white
> flesh will be discoloured by blood. Will this affect the taste all
> that much? Is it still fit for consumption?

I have no idea but if yer that hard up for something to eat I'll buy
you a damn sandwich, dude.

On Apr 6, 1:31*am, Omelet > wrote:
> In article
> >,
>
> *spamtrap1888 > wrote:
> > On Apr 5, 7:38*pm, Richy > wrote:
> > > Hi,
>
> > > I recently bought two eels, froze one, and gutted and cooked the
> > > other. The one that I froze had not been gutted, and where I bought
> > > them from I had asked for frozen eel but they said this was fresh and
> > > could be frozen, but did not mention having to gut them first.
>
> > > I've read that if an eel is not gutted and then frozen, the white
> > > flesh will be discoloured by blood. Will this affect the taste all
> > > that much? Is it still fit for consumption?
>
> > Fish should be gutted right after the rigor passes off for best meat
> > quality. The guts will rot and taint the meat otherwise.
>
> I gut fish immediately after scaling. *I scale them right after I kill
> them. I keep them alive as long as possible prior to processing them. *
> Makes for the BEST fish. ;-)
>
> Mom and dad taught me to kill a fish by smacking it on the back of the
> head with the handle of your gutting knife. If they suddenly tremble
> then go limp, you did it right. *Hit them right over the eyes.
>
> It's quick and merciful.
>
> I once saw some idiot (young guy with a couple of friends) trying to gut
> a trout by the stream they'd caught it in. *The fish was struggling so
> they were having trouble. (duh!)
>
> I offered to help and told him that it was much easier to gut a fish
> after you killed it first and asked him if he would fight someone trying
> to gut HIM alive! <sighs> I said it politely and with a smile. *I hope
> he learned something!
>
> People are so damned ignorant...

Well put. I've seen idiots doing likewise. I always wonder what the
hell is going through their minds, besides a fart.

On 2011-04-06, Omelet > wrote:

> Freezing with the scales on... Why? Does it help prevent freezer burn?

I musta missed something. Eels have no scales.

> I was taught to freeze fish inside of ice. Fill the bag with water,
> squeeze out the air, then freeze.

Bingo!

Long time ago, I'd get free mountain trout from a fishing freak
friend. He alway froze them in those sqr beheaded half gallon wax
milk cartons ....remember those?.... full of water, 4-6 cleaned trout
per carton. After defrosting, always tasted like fresh caught.

I used to buy shrimp that way. Four lb blocks encased in ice. Now,
they do the flash freeze thing. I've no doubt it's due to eliminating
shipping costs. Frozen water is wasted weight and added expense. I
unnerstan. Problem is, frozen in water lasts almost indefinitely,
while flash frozen mummifies quickly.

nb

On Wed, 06 Apr 2011 10:29:37 -0500, Omelet > wrote:

>In article >,
> Stu > wrote:
>
>> Being that we have thousands of lakes within a days drive, and had a father
>> who
>> was a an outdoors man I learned to kill, gut, wash, and freeze with scales
>> on.
>> We used to live off the land when we went camping, my favorite meal was fried
>> rabbit with blueberries.
>
>Freezing with the scales on... Why? Does it help prevent freezer burn?
>I was taught to freeze fish inside of ice. Fill the bag with water,
>squeeze out the air, then freeze.


You could do that but I bought a machine at costco that cryovacs it. When you
bake or poach the fish you'll find the skin and scales come right off during
cooking. If you fry, then it's no problem once cooked to take the skin/scales
off.

On 6 Apr 2011 15:50:34 GMT, notbob > wrote:

>On 2011-04-06, Omelet > wrote:
>
>> Freezing with the scales on... Why? Does it help prevent freezer burn?

it does protect the flesh while defrosting
>
>I musta missed something. Eels have no scales.

true but OM ask about fish

>
>> I was taught to freeze fish inside of ice. Fill the bag with water,
>> squeeze out the air, then freeze.

That's what I said he should of do after he cleaned and gutted it

>
>Bingo!

was his name oh
>
>Long time ago, I'd get free mountain trout from a fishing freak
>friend. He alway froze them in those sqr beheaded half gallon wax
>milk cartons ....remember those?.... full of water, 4-6 cleaned trout
>per carton. After defrosting, always tasted like fresh caught.
>
>I used to buy shrimp that way. Four lb blocks encased in ice. Now,
>they do the flash freeze thing. I've no doubt it's due to eliminating
>shipping costs. Frozen water is wasted weight and added expense. I
>unnerstan. Problem is, frozen in water lasts almost indefinitely,
>while flash frozen mummifies quickly.
>
>nb

On Wed, 06 Apr 2011 11:16:43 -0500, Omelet > wrote:

>In article >,
> Stu > wrote:
>
>> On Wed, 06 Apr 2011 10:29:37 -0500, Omelet > wrote:
>>
>> >In article >,
>> > Stu > wrote:
>> >
>> >> Being that we have thousands of lakes within a days drive, and had a
>> >> father
>> >> who
>> >> was a an outdoors man I learned to kill, gut, wash, and freeze with scales
>> >> on.
>> >> We used to live off the land when we went camping, my favorite meal was
>> >> fried
>> >> rabbit with blueberries.
>> >
>> >Freezing with the scales on... Why? Does it help prevent freezer burn?
>> >I was taught to freeze fish inside of ice. Fill the bag with water,
>> >squeeze out the air, then freeze.
>>
>>
>> You could do that but I bought a machine at costco that cryovacs it. When you
>> bake or poach the fish you'll find the skin and scales come right off during
>> cooking. If you fry, then it's no problem once cooked to take the skin/scales
>> off.
>
>Don't some scales come loose and get all over the meat?

The 40yrs. they haven't

On 2011-04-06, Omelet > wrote:

> Previous poster (Stu). Said he froze _fish_ with the scales on.

Stu who?

> Most everything is flash frozen now, but nothing stops us from encasing
> it in water after we buy it?

Good idea.

nb

On 06/04/2011 11:50 AM, notbob wrote:

> Long time ago, I'd get free mountain trout from a fishing freak
> friend. He alway froze them in those sqr beheaded half gallon wax
> milk cartons ....remember those?.... full of water, 4-6 cleaned trout
> per carton. After defrosting, always tasted like fresh caught.
>
> I used to buy shrimp that way. Four lb blocks encased in ice. Now,
> they do the flash freeze thing. I've no doubt it's due to eliminating
> shipping costs. Frozen water is wasted weight and added expense. I
> unnerstan. Problem is, frozen in water lasts almost indefinitely,
> while flash frozen mummifies quickly.


I remember small lobsters sold like that years ago. I haven't seen them
here for at least 30 years. I last time that I remember seeing them
like that in Switzerland in 1993.