I catch a lot of lake fish (bass, catfish, etc) and typically panfry it. What I can't use right away I vacuum seal and freeze. What is the best way to do this?
- seal and freeze raw, thaw and then fry. anything that should be done prior to freezing for a good endproduct?
- fry, let cool a bit, seal and freeze. thaw and reheat like in a toaster oven.
- fry, let fish get cold like in the fridge, then seal and freeze. this is supposed to reduce the moisture and the illeffects of freezing but my guess would be an inferior dry result after thawing and reheating.
any other suggestions?
- seal and freeze raw, thaw and then fry. anything that should be done prior to freezing for a good endproduct?
- fry, let cool a bit, seal and freeze. thaw and reheat like in a toaster oven.
- fry, let fish get cold like in the fridge, then seal and freeze. this is supposed to reduce the moisture and the illeffects of freezing but my guess would be an inferior dry result after thawing and reheating.
any other suggestions?