by johnwest » Fri Aug 21, 2020 10:53 am
I think it would work better with fresh fillets, not sure that the salt could absorb from frozen water. In the past I have filleted fresh mackerel, dusted generously with salt but not "buried" them, wrapped in clingfilm and then frozen them. It seemed to toughen the fillets up a bit.
2013 species; 31
2014 species; 27
2015 species; 28
2016 species; 32
2017 species;28
2018 species; 33
2019 species; ballan wrasse,blonde ray, coalfish, cod, cuckoo wrasse, dab, dogfish, flounder, goldsinny wrasse, ling, mackerel, plaice, pollack, poorcod, pouting, scad, sea scorpion, spotty ray, spurdog, thornback, tub gurnard, turbot, whiting.