Re: Question about frozen LING: HELP
My experience vacuum sealing ling is that the meat is so moist, the vacuum pulls large quantities of moisture out making it difficult to get a good seal on the bag. To solve this, I lay the fillets out and freeze them first, then vacuum seal.
John's suggestion of using a pot of water to squeeze the air out of the bag also works well if you don't have a vacuum sealer.
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