HaHa:
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if you fillet the skin off and put them in water you will see a rainbow sheen on the water , that is the oil of the fish fat, thats the flavor. i de scale then fillet and never wash them or soak.
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If you’re going to freeze fish it’s best NOT to wash them at all. The natural oils preserve the flavor & also helps prevent “freezer taste” for extended storage times. We freeze fillets immediately in ziplock bags half filled with cool water. Zip the bag 3/4 shut & while holding upright gently squeeze all air towards opening until only water begins to leak out, then finish zipping. When you’re ready to eat a mess, thaw it out & then rinse before cooking. Works great & keeps a long time!
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