Frozen Fish Texture

[fmdog44]

Granted freezing fish now days is close to fresh because of how fast the fish go to the freezer after being caught but I fried a piece of cod tonight and it was too rubbery for my taste. Typically I but thought I would give frozen a try. Live & learn.

 

[deesierra]

The only frozen fish I've used now and then is the battered fillets by Van De Kamp or others. Those are tasty with some tartar sauce. Oh wait!!....a few years ago a friend gave me some vacuum packed and frozen halibut that he'd caught fresh in Alaska. That was divine. I tried some fresh talapia one time and it was rubbery. It's a mild white fish like cod. Maybe what you ate was passed off as cod but was really talapia? I tend to overcook any seafood and have turned some beautiful scallops into rubber . Did you maybe overcook your cod/talapia?

 

[Aunt Bea]

I stopped buying the IQF 4 oz. portions of cod because the quality was uneven.

It seems like each bag contained one or two nice portions and the rest seemed to be odd shaped scraps or cuts close to the tail.

The frozen then thawed fillets from the fish case in the market seem to be a much better value even though the price per pound is higher.

I still keep one of these Stouffer Classic Fish Fillets cut from Alaska pollock stashed in the freezer. They are not bad considering the price and convenience.

 

[Tommy]

Granted freezing fish now days is close to fresh because of how fast the fish go to the freezer after being caught but I fried a piece of cod tonight and it was too rubbery for my taste. Typically I but thought I would give frozen a try. Live & learn.

I confess I haven't had a commercially packaged frozen fish product in ages. Also, we never fry fish - it's usually baked or broiled.

But from the display case in the seafood department I don't notice much difference between "frozen at sea" (FAS) and "fresh caught" (never frozen), other than the fact that raw FAS fillets can't be re-frozen once you get them home. Regarding flavor and texture, the exception is same-day fresh caught cod and haddock - swimming in the sea in the morning; on your plate before evening. When we can find that it's typically a few dollars per pound more expensive, but worth it.

As a side note, leftover cooked fish can be frozen and is great for making chowders.

 

[Ken N Tx]

I only eat what I caught..Catfish..

 

[Capt Lightning]

The fish I buy is not frozen at sea, but packed in ice to keep it cold until it's "processed" - usually skinned and filleted. I rarely eat cod - haddock is the preferred fish here.