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Hi Sue - my husband and I have tried most methods to keep fish as long as possible in the freezer - BUT, I'm afraid that every method we've ever tried, whether clams, or fish - after about two months or even less, they all begin to develop a very "fishy" taste. It's not that there's freezer burn, just turns "fishy" tasting. We've also tried some methods of removing that fishy taste once it's thawed, but not much helps and we've ended up throwing way too much fish away, now we try very hard to use it up quickly and not let it sit, or even tell ourselves - OK, we've got enough now!

Best wishes on the fishes!
MsgID: 0052285
Shared by: juneMA
In reply to: ISO: bass
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: bass
  sue sd
2 Frozen fish -
  juneMA
3 Sue & June...
  Carolyn-NJ
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