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Shad - to freeze or not?  Rating:  Rating
 
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 Posted: Thu May 23rd, 2013 06:59 am
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QAZA
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Mana: 
Some insight please?

Everybody knows shad, once frozen, can not even closely compare with fresh shad, even if it was caught the previous day.
An old toppie ( sorry, forgot his name ) last year told me he never cleans shad, but freezes shad whole, with scales, guts, head and all. He does the entire fish cleaning process only after it has been defrosted.

Any truth in this, or alternative suggestions?

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 Posted: Thu May 23rd, 2013 07:44 am
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Stapies
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Many people freeze fish like that. Hol, long, poeph0l, en tong... From tuna to kob. I personally dont like it and rather spend the time filleting(if pan fish) and cleaning my fish and then I vacuum seal and freeze.

For a good result I salt the fillet with "growwe sout"(something i put on most fish i braai)and leave it on the fillet for half an hour, then rinse the fillet and vacuum seal... This prevents meat from going pap... Before cooking I wind dry and the result is nice fresh fish...

But unfortunately it still doesnt beat a fresh fish and still doesnt taste like a same day vissie...

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 Posted: Thu May 23rd, 2013 07:53 am
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aquadementia
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geelbek freezes very well, but things like shad just go pap and horrible.. rather just scale and fillet immediately

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 Posted: Thu May 23rd, 2013 09:55 am
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CharlesF
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I feel for you guys living in GP and it is not easy to get fresh fish.

My dad taught me never to bring fish home which can not be consumed in one meal on the same day caught. All excess fish caught must be safely released.

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 Posted: Fri May 24th, 2013 08:36 am
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QAZA
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Mana: 
CharlesF wrote:
I feel for you guys living in GP and it is not easy to get fresh fish.

My dad taught me never to bring fish home which can not be consumed in one meal on the same day caught. All excess fish caught must be safely released.

So true CharlesF, I agree completely with your dad.
Then you get a some people ( unfortunately a reletive of mine )keeping anything and everything, knowingly they will not eat it, when back in Gauteng give the fish they stocked up to their garden/house servants. According to them they save money as they need not have to buy "pap and vleis" on a regular basis.

Funny enough, they are the first ones to complain when fish stocks dwindle.

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 Posted: Fri May 24th, 2013 09:28 am
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DieterW
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CharlesF wrote:
I feel for you guys living in GP and it is not easy to get fresh fish.

My dad taught me never to bring fish home which can not be consumed in one meal on the same day caught. All excess fish caught must be safely released.


Liket(((up((

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 Posted: Fri May 24th, 2013 04:43 pm
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sakn
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Surprisingly shad freezes well if frozen whole, as caught. Have been doing this for many years for family in Gauteng. Keeps for months.

Thaw in fridge, before scaling and cleaning. Good eating quality for curries, grills and fries.

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 Posted: Sat May 25th, 2013 10:35 am
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willem wikkel spies
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vacuum seal.

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 Posted: Sun May 26th, 2013 06:43 am
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Simen
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Freeze it in a whole state as said, BUT bleed it the minute you catch it, and I mean right away. By removing the blood it will stop the fish from going pap.

 

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 Posted: Tue May 28th, 2013 08:00 pm
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Psy
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Stapies wrote:
Many people freeze fish like that. Hol, long, poeph0l, en tong... From tuna to kob. I personally dont like it and rather spend the time filleting(if pan fish) and cleaning my fish and then I vacuum seal and freeze.

For a good result I salt the fillet with "growwe sout"(something i put on most fish i braai)and leave it on the fillet for half an hour, then rinse the fillet and vacuum seal... This prevents meat from going pap... Before cooking I wind dry and the result is nice fresh fish...

But unfortunately it still doesnt beat a fresh fish and still doesnt taste like a same day vissie...


Somewhat off the topic of freezing, which is quite applicable to any fish...

My 2 cents learnt after many years spent fishing deep ocean...Never ever (after filleting) allow water onto clean filleted meat! One can however allow water or the use of a rag/cloth onto the stomach, which has a membrane or 'skin'....mmm pls dont throw the stomach away, this is the tastiest part of any fish.
The water washed over the stomach area, has not penetrated onto the flesh of the fish!

Afterall...is the filleted fish dirty? Did you dirty it by filleting it?

Why no water?....Well you are washing all the natural fish oil off the flesh and in fact removing the taste!

:wfish

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 Posted: Wed May 29th, 2013 12:30 pm
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shuraj
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QAZA wrote: Some insight please?

Everybody knows shad, once frozen, can not even closely compare with fresh shad, even if it was caught the previous day.
An old toppie ( sorry, forgot his name ) last year told me he never cleans shad, but freezes shad whole, with scales, guts, head and all. He does the entire fish cleaning process only after it has been defrosted.

Any truth in this, or alternative suggestions?


Keep the Shad whole with all guts scales and everthing else intact .

wrapp the fish in clip wrapp and freeze , it is teh best way to keep the fish fresh and solid and tasty.

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 Posted: Wed May 29th, 2013 12:31 pm
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shuraj
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Psy wrote: Stapies wrote:
Many people freeze fish like that. Hol, long, poeph0l, en tong... From tuna to kob. I personally dont like it and rather spend the time filleting(if pan fish) and cleaning my fish and then I vacuum seal and freeze.

For a good result I salt the fillet with "growwe sout"(something i put on most fish i braai)and leave it on the fillet for half an hour, then rinse the fillet and vacuum seal... This prevents meat from going pap... Before cooking I wind dry and the result is nice fresh fish...

But unfortunately it still doesnt beat a fresh fish and still doesnt taste like a same day vissie...


Somewhat off the topic of freezing, which is quite applicable to any fish...

My 2 cents learnt after many years spent fishing deep ocean...Never ever (after filleting) allow water onto clean filleted meat! One can however allow water or the use of a rag/cloth onto the stomach, which has a membrane or 'skin'....mmm pls dont throw the stomach away, this is the tastiest part of any fish.
The water washed over the stomach area, has not penetrated onto the flesh of the fish!

Afterall...is the filleted fish dirty? Did you dirty it by filleting it?

Why no water?....Well you are washing all the natural fish oil off the flesh and in fact removing the taste!

:wfish

((goodp_((goodp_

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 Posted: Wed May 29th, 2013 12:32 pm
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shuraj
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shuraj wrote: QAZA wrote: Some insight please?

Everybody knows shad, once frozen, can not even closely compare with fresh shad, even if it was caught the previous day.
An old toppie ( sorry, forgot his name ) last year told me he never cleans shad, but freezes shad whole, with scales, guts, head and all. He does the entire fish cleaning process only after it has been defrosted.

Any truth in this, or alternative suggestions?


Keep the Shad whole with all guts scales and everthing else intact .

wrapp the fish in clip wrapp and freeze , it is teh best way to keep the fish fresh and solid and tasty.


sorry for the spelling cling or glad wrapp, 3 or 4 layers.

 

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 Posted: Mon Oct 21st, 2013 12:27 pm
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drkobus
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Eet gevriesde vis so gou moontlik. Niks kom by vars. Hou soms vis vir 4 of 5 dae in yskas. Steeds baie beter as gevriesde vis.

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 Posted: Mon Oct 28th, 2013 11:11 am
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machhli slayer
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when a elf is caught,slit the fish throat and let it bleed... then clean the fish:wfish fry the fish and enjoy it. freez the rest

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 Posted: Mon Oct 28th, 2013 11:15 am
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shuraj
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:welcomesea:

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 Posted: Wed Oct 30th, 2013 11:50 am
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machhli slayer
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thanks...::tight:

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 Posted: Sun Apr 27th, 2014 09:38 pm
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hrogers
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Shad is still ok to eat after it was frozen - just but it in egg with flour and spices deep fired  - maybe not as goos as it was fresh but you will still enjoy it !!

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 Posted: Mon Apr 28th, 2014 03:10 am
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Dr halibut hoffman
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If you slice the shad across the gills from the first gill to the gillrakers in a perpendicular direction to them, you'll slice the fishes' main arteries with a large surface area of cut and its heart will pump all of the blood out in a very short time. As simon says, bleed the fish the moment you catch it. It stresses when caught and releases histamines, like tuna and yellowtail, in large amounts which can make the flesh go pap and even bring on allergic attacks in people sensitive to allergies/histamines. Bleeding immediately and effectively will avoid this.

Leaving the guts intact, I don't know.. It is done on big bluefin and I've seen it done locally on tunny and yellowtail but they went onto ice as soon as they were caught as far as I know and were bled when caught in all instances. Some species have flesh eating bacteria in their gut I've heard so it might not be too good to leave the guts in some species, which and the details I don't know.

Do a search on freezing 'bluefish' or 'tailor' on google you'll get info from the states and auz where it's also a popular fish.

Last edited on Mon Apr 28th, 2014 03:30 am by Dr halibut hoffman

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 Posted: Mon Apr 28th, 2014 11:28 am
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Foxhat
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Shad caught in the daylight hours and subjected to the heat of the beach or son goes pap pretty quick.
Now shad caught at night or late afternoon stays firm.
You can actually compare the changes in the flesh color.
When fishing for shad be prepared, carry a hessian sack which stays moist and keep your catch wrapped in that.

I've frozen shad whole, gutted, scales on, scales off and filleted.
My preferred method, because my wife might cook for the family whilst I'm out of country is to take clean fillets, no bones, cling wrapped and frozen straight. Don't gut or penetrate the stomach when filleting.
These get fried frozen with no defrosting, season in the pan whilst frying, tastes pretty good, quick, easy and not messy for the lady who does not enjoy the mucky experience.

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