Quote:
Originally Posted by deepwater88
Two specific questions;
1. What is the rule of thumb for maximum time allowable to fillet a fish in the summer months? Obviously as soon as possible, but at temperatures +15-20 degrees Celsius at what point do you get major tainting of the fillets?
At what point have the fillets tainted to the point of potentially causing illness?
2. If you freeze fish whole and thaw and fillet, is there a noticable decline in fillet flavour and taste?
I realize these may be subjective answers but I am interested in your thoughts and guidelines around jack fish and walleye.
And again I realize ASAP and straight into the pan is best!
Thank you for your opinions.
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the sooner the better why wait
for me i don't like to freeze fish so i don't worry about it
