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Old 02-09-2009, 10:27 AM
Nanuk Nanuk is offline
 
Join Date: Sep 2008
Posts: 13
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I have to agree that freezing does hurt the quality of any fish.Further as a former chef I hate using commercial pre-packaged products,recentaly I have become impressedwith "FISH CRISP" fish coater. However I find some basic prep before any cooking method improves overall finished quality. First when I fillet the fish I further process it by cutting it into small medallions no more than 1/2" thick( the faster the fish cooks the less time it has to get tough). I then on a plate or in a plastic bag I marinate(?) the fish for 1 hour in fresh lemon juice and worchestershire sauce,1 lemon and 1 tsp worchestershire per pound of fish. Also if you have some old fish that is starting to get tough try soaking it in 2% milk for a couple of hours then rinse and prepare as above.
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