04-26-2007, 02:42 AM
It is true about changing the molecular structure. The cells in a fish are light and full of moisture. When freezing, the cells expand. Once defrosted, the cells do not snap back the same way. They stay stretched out.
Even if the flavor doesn't change much, the texture does. It will tend to be mushier after defrosting just because of the lack of contraction of the cells.
If you freeze them with air pockets, you will actually freezer burn or "Frost bite" the exposed cells and have an adverse change in flavor.
I too am a chef and very picky about my fish when I cook it.
I learned from my Pops. Then I married a girl that could cook just like him.[cool]
[signature]
Even if the flavor doesn't change much, the texture does. It will tend to be mushier after defrosting just because of the lack of contraction of the cells.
If you freeze them with air pockets, you will actually freezer burn or "Frost bite" the exposed cells and have an adverse change in flavor.
I too am a chef and very picky about my fish when I cook it.
I learned from my Pops. Then I married a girl that could cook just like him.[cool]
[signature]