Author Topic: Fish dilemma - how not to waste it (Read 4356 times)

lifeflower · « **on:** March 19, 2015, 04:41:16 AM »

Good afternoon. Without thinking too much, I bought this long frozen Alaskan salmon. It's a little over 2lbs. It's frozen as frozen can be. Came home from the grocery and put it in the freezer. I thought to myself, that don't make sense. I can't cook that all at once. The kids don't like it and only my husband and I do and well we can only eat so much of it. Any ideas? I don't think I want to attempt cutting it frozen. I briefly read online that it can be difficult and I'm not going out and spending money on any special cutting tools. What choice do I have? I suppose I can just give some to someone after I cook the whole thing. I'm guessing just like everything else cooked fish lasts about a week. My husband is super picky and isn't a big fan of fish daily, so he will have one serving and that's it. I wish there was a way to cut it into portions and freeze accordingly.

priorservice · « **Reply #1 on:** March 19, 2015, 09:59:56 AM »

Grab your husband's favorite hand saw for wood and it will cut like butter. Good luck clean aND dry saw when done so he won't know...... or tell him once his belly is full after the fish meal.

Brad · « **Reply #2 on:** March 19, 2015, 02:30:20 PM »

Is this a single fellet? If so, I'd thaw it just enough to break or cut it, then freeze the rest immediately in water. If they are multiple pieces, you can just thaw them enough to get them apart and then refreeze the left over.

I always freeze fish in water. When we had the boat, perch and walleye would last forever that way. Put the fillets in a heavy duty freezer bag and fill it with water. Work out all the bubbles and then zip it shut. Here is the trick... after you have worked out all the bubbles and sealed the bag, lay it on the counter with the opening over the kitchen sink. Open the 'zipper' just a little so the water can pour out. When almost all the water is out, but no air is getting in....zip up the bag again in midstream. No air will get in and you will have fresh fish frozen in just enough water to keep them from freezer burning. They don't take so long to thaw and don't take up as much room in the freezer either.