After having the fish at -25 C for 10 days, how do you plan to bring
them up to room temperature? In the regular freezer, or another
method? Also, what about re-freezing if you don't use up the entire
block?

Thanks.

Richard

On Tue, 28 Aug 2007 19:17:12 -0000, rboehme wrote:

After having the fish at -25 C for 10 days, how do you plan to bring
them up to room temperature? In the regular freezer, or another
method? Also, what about re-freezing if you don't use up the entire
block?

Thanks.

Richard

Hey Richard, good to meet you.

After some consideration of that very idea, I've decided to freeze the
meat in small amounts. I'm thinking of 90 grams per/wrap. That would
give me 5 servings per/pound.

Wrapped air tight, each small piece would be just fine for two days.

So, I would be having a serving size of only 45 grams per/fish.

This would allow me to make almost anything and have a fair selection
to eat at each sitting.

Being careful to wrap properly is very important to the fishes
freshness the next day.

It must be wrapped to exclude *all* of the air and then placed in an
air tight container until the next day.

On most second day sushi fish, I use that for rolls where the flavor
isn't quite so obvious.

Once you develop a method of wrapping, it goes very fast.

Each 90 gram piece would thaw naturally in a very few minutes.

I use an Aluminum thawing "board" for flat or small items. They thaw
in just a couple of minutes.

I do love my gadgets.

You'll also need an accurate thermometer to make sure it's really
getting that cold in there. I would think to be on the safe side
you'd want to get even colder.

On Sun, 02 Sep 2007 09:27:36 -0700, wrote:

You'll also need an accurate thermometer to make sure it's really
getting that cold in there. I would think to be on the safe side
you'd want to get even colder.

Actually, the -4F is below the temperature that kills parasites. Zero
degrees F kills them. The FDA has added the extra 4 degrees to ensure
that they are dead.

I've already purchased a digital freezer thermometer that shows this
freezer reaching and holding -26F, with only a one degree rise to -25.

I'm very impressed with this freezer.

I've since found out exactly how much this freezer holds. I bought 22
pounds of sushi grade fish and it's packed pretty good. I haven't
thawed all of it and cut it into 90 gram pieces yet, but that's my
next step in the process.

The yellow tail was shipped as a whole fillet, about 2 pounds. Had it
been much longer, I would have had no choice but to thaw it before
putting it in the freezer. It just fit.