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Old 09-17-2016, 01:32 PM   #11
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Yeah I cook it before I freeze it, though I do buy the big sacks of BJ's / Costco frozen talapia, so freezing the raw is not right out.

I mean they freeze the fish on the salmon and sword boats, right?

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Old 09-17-2016, 02:30 PM   #12
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Originally Posted by erehweslefox View Post
Yeah I cook it before I freeze it, though I do buy the big sacks of BJ's / Costco frozen talapia, so freezing the raw is not right out.

I mean they freeze the fish on the salmon and sword boats, right?

TBS
Having been married to a commercial fisherman/shrimper, I can tell you they do. And what is at the very bottom of each bin, has been sitting packed in ice. So the minimum days they are out on the water catching is usually 15 days. They head in on day 16. When those fish/shrimp are unloaded, they are frozen solid.

My husband used to bring me home a ten pound bag of shrimp from every trip. I was a favorite amongst my neighbors. I didn't have the heart to tell him, I Am Sick Of Shrimp!
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Old 09-17-2016, 04:16 PM   #13
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Having been married to a commercial fisherman/shrimper, I can tell you they do. And what is at the very bottom of each bin, has been sitting packed in ice. So the minimum days they are out on the water catching is usually 15 days. They head in on day 16. When those fish/shrimp are unloaded, they are frozen solid.

My husband used to bring me home a ten pound bag of shrimp from every trip. I was a favorite amongst my neighbors. I didn't have the heart to tell him, I Am Sick Of Shrimp!
Yeah I lived in New Hampshire, in that little bit that NH pokes to the sea, and knew some fishermen and lobster guys out of Portland. The larger sword boats go out for a month or so, they have icemakers, and given they have access to brine, they can keep fish below 32 without freezing for a while, but most of it freezes. Having the icemaker break on a trip is a huge tragedy, usually means you lose the entire cargo, which can be tens to hundreds of thousand of dollars.

I would adore a ten pound bag of shrimp, but every month? Yeah I'd want a steak or some chicken. A friend in Portland ran a restaurant supply store, that did a good produce business with local restaurants. He said he often outfitted the boats going out, they buy their food in bulk. When asked what protein, he often heard, 'Anything but Freakin' fish'.

Often thought it was amusing that Chicken from Nebraska, or Oklahoma / Kansas beef, was being stocked on a fish boat from Portland, ME, to eat so they could catch fish, to sell to Nebraska, Oklahoma, or Kansas.

I think in the balance, though, any fish you get has been frozen at one point. Unless you are lucky enough to live quite close to a port.

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Old 09-18-2016, 10:21 AM   #14
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I am having a hard time understanding what everyone's aversion to reheating salmon is about.

I grew up with Mom making croquets from left over salmon and mash potato from last nights supper.

Salmon cakes, as much as I love the Cooks Illustrated version with fresh salmon, I believe this was originally created by thrifty housewives to use up last nights left overs!

Nobody went out to get fresh salmon just to make croquets and cakes - unless they were using canned. (which, I admit, was also very popular back then, it's just my Dad was a big salmon fan).

Has no one ever made a salmon pie? Either as a 'shepherd's pie' style with potato topping or inside pie crusts?

All of these are made with precooked salmon, whether from a can or a fresh piece gently poached.

I'm not trying to reheat and present a fresh cooked then frozen fish in its original state, but to reheat a braid or pie. I could easily make these with canned salmon but I prefer to cook (poach) my own.
This was not something my family made growing up and DH doesn’t like fish patties or other "recooked" fish, so fish pie or croquettes are just not part of my repertoire.

I grew up in Michigan - the Great Lakes State, with an abundance of lakes, rivers and streams, and a dad who loves to fish - and we now live on the east coast, so fresh fish and seafood have always been readily available. Also, good fish is so expensive, I generally only buy and cook as much as we will eat in one meal.
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Old 09-18-2016, 10:23 AM   #15
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Originally Posted by erehweslefox View Post
Yeah I cook it before I freeze it, though I do buy the big sacks of BJ's / Costco frozen talapia, so freezing the raw is not right out.

I mean they freeze the fish on the salmon and sword boats, right?

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Those are frozen raw.
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Old 09-18-2016, 10:52 PM   #16
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I will both use canned tuna/salmon as appropriate for the recipe, and I will freeze and reheat fish that has been previously cooked. Totally stand by these principles.

This was a discussion I got into with Craig, I do think there is some disagreement on this.

I think the OP was talking about a pot pie, I do believe it can be cooked ahead, even if it involves fish.

So I will retreat from any further discussion.

Yrs,

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Old 09-19-2016, 06:47 AM   #17
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Hear Hear! foxy

Lol - but it is/was fascinating to read everyone's views and opinions.

plus other ideas galore! love this forum!
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Old 09-19-2016, 08:02 AM   #18
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Originally Posted by erehweslefox View Post
I will both use canned tuna/salmon as appropriate for the recipe, and I will freeze and reheat fish that has been previously cooked. Totally stand by these principles.

This was a discussion I got into with Craig, I do think there is some disagreement on this.

I think the OP was talking about a pot pie, I do believe it can be cooked ahead, even if it involves fish.

So I will retreat from any further discussion.

Yrs,

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Why do you feel like you have to retreat? We're just talking about preferences. No one is saying anyone is wrong.
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Old 09-19-2016, 08:07 AM   #19
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Why do you feel like you have to retreat? We're just talking about preferences. No one is saying anyone is wrong.
Yes, please do stick around. There are plenty of threads you can contribute to.
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Old 09-19-2016, 08:27 AM   #20
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I rather think that foxy just means that this discussion has pretty much run its coarse.
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