Redfish Skin

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Originally Posted by will46r

I know you don't eat it, thought you kept it to cook on? Lol

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I was trying and failing to be facetious.

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 ;-)

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?