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08-28-2012, 03:00 PM | #1 |
Senior Member
Join Date: Sep 2011
Location: San Diego
Posts: 901
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Quick Question WSB Icing or Fielting
Would like to know ASAP
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08-28-2012, 03:03 PM | #2 |
Senior Member
Join Date: Mar 2005
Location: Richland Oregon
Posts: 1,547
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...Know what?
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08-28-2012, 03:05 PM | #3 |
Senior Member
Join Date: Jul 2007
Location: San Pedro
Posts: 999
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I would ice that beast for at least 24 hours before sticking the knife in her.
If that's the question?
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08-28-2012, 03:08 PM | #4 | |
Senior Member
Join Date: Sep 2011
Location: San Diego
Posts: 901
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Quote:
I may cut off a small chunk for dinner tho ... But your saying to wait 24 hrs for the bulk of the fish, correct? |
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08-28-2012, 03:39 PM | #5 |
Vampyroteuthis infernalis
Join Date: Nov 2005
Posts: 585
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Ideally 24 hours yes.... try not to get any frresh water on your fillets....
fresh water bad!
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08-28-2012, 03:44 PM | #6 | |
Senior Member
Join Date: Sep 2011
Location: San Diego
Posts: 901
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Quote:
So I should NOT cut off a small chunk for tonight because I do not want to expose the remainder to the ice /turning to water. Should I salt the gut cavity as it did gut it or no need as that really isn't exposed meat. |
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08-28-2012, 03:52 PM | #7 | |
Currently @ MLO Territory
Join Date: Dec 2010
Location: Under the Shadow
Posts: 2,290
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Quote:
i always use freshwater with lemon juice then straight to the BBQ if i am going to eat it on the spot. I also use freshwater to rinse off all the scales when i am cleaning it. Am i doing it the wrong way?
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08-28-2012, 03:06 PM | #8 |
Currently @ MLO Territory
Join Date: Dec 2010
Location: Under the Shadow
Posts: 2,290
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I bleed, then ice it. I gut then fillet at home.then freeze it
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Team: Disbanded You only have one chance in this life...make the right decision(s)...so you don't regret it
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08-28-2012, 03:06 PM | #9 |
Senior Member
Join Date: Sep 2011
Location: San Diego
Posts: 901
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What is best, is there a preference?
I have been told both and need to know like now ... |
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