[ALS Mako]

freezing fish cause the water in the flesh to expand, breaking the cell walls. vacuum sealers help but you can still get that "spongy" texture. the best way to freeze fish is what the commercial guys do and blast freeze with liquid nitrogen. water in the flesh of the fish freezes too fast to have a chance to expand. well, not everyone has access to LN. so here is what i do. i rinse, actually soak the clean fillets in heavy salted water. say, 10 to 15 minutes. pat dry the fish real well- the paper towel companies love me. then i vacuum seal them. after you vacuum seal place in a freezer that is not over loaded. the quicker the flesh freezes the less damage there will be. just tring to share alittle info