First thanks for the many recipes. I can't wait to try some of them.
I noticed that when I froze some ling that they thaw in a spongy like texture.
If I drain them and fry them up they are ok to eat. If I try to bake them they are like a dry sponge. YUCKS.
Any suggestions on freezing ling. I have some in the freezer that I don't want to waste, but I don't want to fry either.
I really wanted to try Mom's secret ling cake recipe. Can i still boil them to save them or what?
HELP with the ling............
