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21LikesThread: Redfish Skin
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10-07-2017, 11:42 AM #11Senior Member
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I was trying and failing to be facetious.
Originally Posted by will46r
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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10-07-2017, 01:02 PM #12We are there! Let's go fishing!!
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Redfish on the 'half shell' (skin & scales on) doesn't really freeze well IMHO.
The fats and oils in the red meat will quickly turn rancid even when frozen and leach into the white meat lending to a stronger "fishy" smell and taste.
IF you do freeze them be sure to rinse them thoroughly after thawing and add a little ground ginger just prior to seasoning & cooking to help neutralize the odors ;-)
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10-07-2017, 09:29 PM #13Senior Member
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Honestly, I scaled it and fillet it but left the skin on. It went into a water bath and was frozen shortly thereafter. So I should thaw, remove the skin, and rub the powdered ginger on, or soak it with the ginger in the water?
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