Well, frozen is next best thing, and thanks for the top tops re- baking soda especially. Can't see why baking soda wouldn't work for all frozen seafood, fish etc. It's still a salt.tllwd wrote: ↑Tue Dec 10, 2024 1:32 pmI usually catch my own seafood but can't paddle my kayak now because of shoulder damage so have to do with frozen staff.Hopefully not that horrible seafood mix that some seafood shops in malls sell? Or supermarkets.
It's not fresh, never buy pre- cut seafood mixes period, the smell of it tells you that it's cut up days old fish from their window display that they couldn't sell.
Nasty stuff!!
If I can't see the eyes glistening, I refuse to buy it.
Fish shouldn't smell fishy, nor feel slimy, EVER!
If it's fresh.
These days, I only buy frozen, because it's snap frozen and likely to be less oxidised than anything else you can buy in your supermarket or suburban fish shop. If you are a coastal dwelling person, better off with a fishing co-op or at least a fish market on the water.
BTW, for plump and juicy prawns sprinkle little bit of baking soda on them and put in fridge for 10-30 min. For firm juicy fish heavy dry salting for 5-10min or 5% cold brine for 20-30min would do the trick.
I honestly would have thought it would draw moisture out, but something tells me your tips worth a crack.
I will let you know.
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I've had 4 surgeries between both my shoulders, and so a basic outboard motor on an aluminium dingy ( what I had in Sydney when we had a holiday place on the Hawkesberry river) would do me . But all I ever caught in the Hawkesburry were bloody cat fish or the odd Mullet or soapy. I wasn't brave enough to go mud- crabbing like my neighbours, but I did enjoy the proceeds occasionally.