That fishing trip (or your trip to the sale at the fish counter) was fun and productive, but now what do you do with all that fresh fish? Freeze it! Separate fillets with wax paper, and then wrap tightly (and we mean get rid of all the air) with plastic wrap…then wrap again with foil and place in a freezer bag. Fatty fishes such as salmon and swordfish should be thawed and eaten within two months. To thaw your beautiful frozen fish, place the fillets in milk or in one cup of nonfat dry milk mixed with three cups of water. This will remove any freezer taste, and the fish will cook up as though it was just reeled in. Note: Some very oily fishes, such as bluefish, herring and sardines, do not freeze well at all unless you use a vacuum sealer.
More summer cooking tips…
