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02-08-2010, 01:13 PM | #29 | |
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Join Date: Jan 2009
Posts: 1,509
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Quote:
They freeze well if you freeze them whole. For both tuna and Yellowtail I just cut the tails and heads off, gut them then roll them in butcher paper and freeze them whole with the skin on like the Japanese do. My freezer looks like a stack of logs. When I want to eat one I pull it out cross cut the amount I want to eat that week off with my band saw, and throw the rest back in the freezer. When it thaws, you cut the skin and exposed ends off its' sashimi quality, and you have a couple of days to eat it before it starts going bad. Most sushi you eat at restaurants including Hamachi has been frozen, it's all in how you freeze it. Jim Last edited by Fiskadoro; 02-08-2010 at 06:39 PM. |
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