Originally Posted By: Jerry Garcia
Originally Posted By: Waterboy
I vacum pack mine and even after a couple months I think the fish smells strong and looses it's texture. Why is that? Am I not getting the slime off the skin good, or should I skin them before freezing?



The fat in salmon breaks down even while frozen, the colder a freezer is the longer the breakdown takes.



That's true, Same with pork. Why you seldom see frozen pork. Learned that the hard way when I raised pigs. Several unsmoked hams hadda be tossed. IMHO no matter how you freeze that fat slowly goes rancid.
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No huevos no pollo.