Dinner thread?

[veitnamcam]

I am ex commercial fisherman and have eaten side by side chilled on ice "fresh" fish ranging from 0 hours threw to 14 days on ice in literally side by side taste tests.
I am pretty well versed in how white fish ages and how the flavor and texture changes with age.

As a now recreational only fisherman I do my best to iki and chill on salt ice asap.

I could write a whole long post on fish spoilage /storage and how it affects the product and I may do in the future.

For me tho with the species I mostly catch I prefer fresh even if it has been in the fridge a day or 3 with the exception of rig....its better frozen,it puffs up and is more soft and fluffy when deep fried.
@Beaker avocado is vegos bacon....it is the best thing you can put in salad short of bacon.

[Nick-D]

I am ex commercial fisherman and have eaten side by side chilled on ice "fresh" fish ranging from 0 hours threw to 14 days on ice in literally side by side taste tests.
I am pretty well versed in how white fish ages and how the flavor and texture changes with age.

As a now recreational only fisherman I do my best to iki and chill on salt ice asap.

I could write a whole long post on fish spoilage /storage and how it affects the product and I may do in the future.

For me tho with the species I mostly catch I prefer fresh even if it has been in the fridge a day or 3 with the exception of rig....its better frozen,it puffs up and is more soft and fluffy when deep fried.
@Beaker avocado is vegos bacon....it is the best thing you can put in salad short of bacon.

Yeah all things equal I still prefer fresh to frozen too. But defo find texture better after time for the fish to set up. Easier to fillet too.

Freezing definately still effects the flavour, But I think poor handling and storage practices give it the bad rep it gets.

Had Gurnard burgers last night that was sat whole in the fridge for 2 days. Flesh was absolutely perfect. Seriously tasty.

I've been doing similar tests mucking around with aging over summer. Have found that you need different times for different fish. Found with fattier fish I like to let them rest longer. Kingfish etc. Will change the time depending on if I stone shot the fish also, have noticed big differences in both texture and flavour. Have half the bits for a humidity controlled cabinet here, need to finish it off try some longer ageing

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[veitnamcam]

Yeah all things equal I still prefer fresh to frozen too. But defo find texture better after time for the fish to set up. Easier to fillet too.

Freezing definately still effects the flavour, But I think poor handling and storage practices give it the bad rep it gets.

Had Gurnard burgers last night that was sat whole in the fridge for 2 days. Flesh was absolutely perfect. Seriously tasty.

I've been doing similar tests mucking around with aging over summer. Have found that you need different times for different fish. Found with fattier fish I like to let them rest longer. Kingfish etc. Will change the time depending on if I stone shot the fish also, have noticed big differences in both texture and flavour. Have half the bits for a humidity controlled cabinet here, need to finish it off try some longer ageing

Sent from my CLT-L09 using Tapatalk

Definitely bad handeling gives frozen a bad rep.

Most important thing is to maintain the cold chain, once cold keep cold, allowing it to warm up then chilling again destroys texture and flavor almost worse than doing nothing at all.