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Thoughts on refreezing previously frozen fish?

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eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Feb-20-09 11:54 PM
Original message
Thoughts on refreezing previously frozen fish?
There is a great deal on whole wild-caught keta salmon at a local store ($2.99/lb) and they will cut it into steaks or filets for you for free. With just two to cook for, that's way too much. Will freezing again make them excessively mushy?

There's alwayss the old aalmon patty trick--I know those freeze reasonably well as texture is not a big issue there. Recipes generally call for the canned stuff though, and I hate to do something like that to a really nice cut of fish.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Feb-21-09 12:37 AM
Response to Original message
1. I found this info on the web, but I dont have any first-hand experience with it
My fish arrived partially thawed; can I refreeze it?

Although we ship our Wild Red fillets with dry ice, it is not uncommon for it to evaporate in transit. The key to the preservation of both the quality and nutritional value of the salmon is in the vacuum sealed pouch. This vacuum prevents the loss of nutrients and moisture from the salmon. In fact, provided that it is still cold to the touch, the salmon may be safely returned to a frozen state with no perceptible loss of quality.

http://www.deliciousorganics.com/recipes/salmon.htm


Not sure it that helps though....
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flamin lib Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Feb-21-09 09:15 AM
Response to Original message
2. One issue with freezing anything is the cell walls ruture allowing water
to drain out. It dries food out. Once it's been frozen the damage is done so from that standpoint I can't see any downside to re-freezing. One caveat tho--poultry can go south on ya and refreezing doesn't seem to stem the process once it's started.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Feb-21-09 09:27 AM
Response to Reply #2
4. Flash freezing doesn't do as much damage
as the slower process you achieve in a home freezer.

Every subsequent refreezing damages the food more until you're confronted with puree.

I'd say one refreezing is OK because I've done it before. However, the food should be used quickly because additional damage to the structural integrity also allows flavors to dissipate more quickly, even in a freezer.

Salmon is a very strong flavored fish and I've found it survives one refreezing after cutting into portions very well. Costco would never sell me any if it didn't. However, I'd never refreeze delicate fish like sole or even pollock. Those tend to disintegrate very quickly, so my request at the fish counter is "give me stiff ones" if I'm going to pop them into the freezer. Fish shopping early in the morning before the fish has had a chance to thaw in the case is politic.

Refreezing uncooked poultry gives nasty results, so unless you're going to make chicken or turkey meatballs with it, forget it.

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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Feb-21-09 09:20 AM
Response to Original message
3. I'm getting one today
I will not refreeze ---I'm sharing it with a friend and then using my half for dinner tonight with guests. I haven't seen them yet. How big are they running?
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eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Feb-23-09 06:37 AM
Response to Original message
5. The fish department folks were covering their rear ends
They advised not refreezing. So I poached a couple of steaks and the rest of it in filets in white wine and made a dill cream sauce (non-fat yogurt) and succhini and mushrooms to go with. Made the rest into salmon patties--egg, breadcrumbs, cayenne, mustard powder, finely shredded onion and zucchini. Coated with cornmeal, fried a bit to set the cornmeal, and baked for 15 minutes at 375F. Stashed 13 patties in the freezer for future use.
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