Re: [london.food] Fish stew

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On Mon 13 Oct 2003, "Wistow, Kay" <kay.wistow@xxxx.xxx.xx> wrote:
> The maximum recommended length of time to keep fish frozen is 3 months,

Oh dear.  I have 28lb of fish that needs eating in the next 2 1/2
months, then.

> however whether this applies to fish stock I am unsure.  Flesh
> breaks down and fish becomes bitter in flavour. I would imagine the
> same rule should be applied to fish stock.

Thanks.  I'll defrost it and see if it tastes OK.  I'll plan to make
fish stew tomorrow night and if the stock is good it can go in.

Kake

• RE: [london.food] Fish stew Wistow, Kay 08:05 on 13 Oct 2003
  The maximum recommended length of time to keep fish frozen is 3 months,
  • Re: [london.food] Fish stew Kate L Pugh 09:26 on 14 Oct 2003
    Oh dear. I have 28lb of fish that needs eating in the next 2 1/2
    • Natalie Ford 19:03 on 14 Oct 2003
      Surely you can cook and then re-freeze it?
      • too deep to show
• Roger Burton West 09:46 on 13 Oct 2003
  Thank you.
• RE: [london.food] Fish stew Wistow, Kay 07:59 on 15 Oct 2003
  Yes, it does freeze, however trick is to undercook. tendency for flesh to
  • Re: [london.food] Fish stew Kate L Pugh 09:21 on 16 Oct 2003
    But can I leave it frozen raw for three months, then cook it, then
• RE: [london.food] Fish stew Wistow, Kay 09:31 on 16 Oct 2003
  Kake
  • Re: [london.food] Fish stew Kate L Pugh 18:11 on 17 Oct 2003
    Thanks Kay, that's excellent news. And thanks Natalie for thinking of it!

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