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Old 03-07-2006, 12:14 PM   #31
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Just bought a FoodSaver v475 at Home Depot, just under $70. Haven't used it yet, but will today. I'm going to do FISH (cod, to be specific). I'm going to put each piece of fish in a seperate bag, with lemon, tiny bit of olive oil, garlic powder, and oregano.

Should I freeze the fish on a baking sheet first, then put the fish and *other* ingredients in a bag .. OR .. put the fish and *other ingredients on a baking sheet and freeze, then bag?
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Old 03-07-2006, 12:52 PM   #32
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mmmmmmmm - I have one concern. Freezing the lemon actually in the bag with the fish. Will that particular spot take up too much of the flavor and will it actually cook the fish i.e., ceviche before it gets completely frozen? I guess I'm more concerned with the intense flavor in that one area. Otherwise I'd say you can just place everything in the bag, lay on a cookie sheet, freeze, remove from cookie sheet and stack up in your freezer.

Don't forget to salt and pepper the fish too.
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Old 03-07-2006, 12:55 PM   #33
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I guess my question would be why do you need to freeze the other ingredients with the fish. I would just freeze the fish and bag it, then when you are ready to cook just pull the fish out of the freezer and defrost it and combine with the other things at that point.
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Old 03-07-2006, 01:22 PM   #34
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GB, I've never done it but can't you slip those frozen bags of fish in boiling water to cook them? My thoughts on the seasoning ahead of time are since cod lacks in flavor the salt, pepper, other seasonings may perk up the taste a bit.

...another thought GB - Should the filets be cooked first and then bagged and frozen....then re-heat in the boiling water?
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Old 03-07-2006, 01:25 PM   #35
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Actually you are right that they can be cooked in the bags that way. I would be worried about the lemon like you are though.

It would probablt work either way, cooking first then reheating in the bag, or cooking directly in the bag. I supposed I would Not bother cooking it first as it would be a waste of time since you need to reheat it anyway.
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Old 03-08-2006, 05:45 AM   #36
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Was a way of getting rid of the lemons. :-) There was a sale on lemons, and I won't be able to use them fast enough.

Cod doesn't take that long to cook, so I thought I could make so I could cook it all together. My dad likes cod, but will only eat ONE piece at a time, I have FIVE pieces. :-) Story of my life. :-)

Any ideas what I can do with the lemons? Can they be freezer packed in some way?
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Old 03-08-2006, 06:49 AM   #37
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I love my foodsaver too and have tried many differnt ways to freeze and bag.I like to freeze what ever in a regular zip lock bag then tranfer it to my foodsaver bag. I also do the cookie sheet method. I froze 15 homemade egg rolls and they turned out great after being froze for 2 months. I put them on a cookie sheet until froze and then into foodsaver bag. I freeze my banana breads and then bag them also.I have bought several different fresh veggies on sale and then chop them up and freeze.Can save alot of money doing this.
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Old 03-08-2006, 07:10 AM   #38
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I have had the one with all the bells and whistles but it never performed particularly well. Went back to the vacuum and seal. If you are sealing marinated meats, the vacuum will exaggerate the marinating. It is a method for quick marinating to pull the vacuum on it.
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Old 03-08-2006, 07:17 AM   #39
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I'm still tryiing mine out. I've only used it for solid things, mostly to seal the pecans I'm putting in the freezer.
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Old 03-08-2006, 09:22 AM   #40
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vacum seal

I would put all the ingredients together and freeze - than vacum seal. This way you are less likey to lose any liquids or spices. The instrutions also mention to freeze chicken first before you seal as the juce is sucked out and can get messy.
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