DLM
Oregon Forum MODERATOR
Tonight I baked a koke from Wallowa and had a great dinner. The fish as it went into the oven was just at 3lbs and the finished product was probably the best I have ever made. (45 minutes at 400 degrees)
But the point I want to make is that I caught this fish in June of 2010, 18 months ago but it tasted and looked like I caught it this morning. The same day it was caught it was cleaned (head removed also) vacuum packed and frozen and it has remained frozen, until I took it out of the freezer this morning.
I was really conerned about how the fish was going to hold up after being frozen for so long, and if it had not been vacuum packed I don't think it woud have lasted this long for sure. I am totally sold on vacuum seelers if I wasn't before.
For those who do not have one, it's not too late to tell Santa you want a vacuum sealer for Christmas, you will never regret it.
Merry Christmas everyone.
But the point I want to make is that I caught this fish in June of 2010, 18 months ago but it tasted and looked like I caught it this morning. The same day it was caught it was cleaned (head removed also) vacuum packed and frozen and it has remained frozen, until I took it out of the freezer this morning.
I was really conerned about how the fish was going to hold up after being frozen for so long, and if it had not been vacuum packed I don't think it woud have lasted this long for sure. I am totally sold on vacuum seelers if I wasn't before.
For those who do not have one, it's not too late to tell Santa you want a vacuum sealer for Christmas, you will never regret it.
Merry Christmas everyone.
