Thread: Is cray fish overrated or am I cooking it wrong?

Originally Posted by No good names left

I read about a method of freezing crays that I tried on fish fillets and it worked nicely. Freeze the fish, once frozen dip the fillet in water & refreeze it. Repeat it a few times and it's a an airtight pack.
I don't know if this would work long term as I only kept them frozen a few months.

Some US fishermen swear by freezing fish fillets in bags of water!

At one point we were making up bulk batches of fish fingers for my son. Usual flour, egg wash and panko breadcrumbs. We froze them separately on trays. On defrosting and cooking, it was apparent that the fish was well preserved without freezer burn. A coating of some kind does seem to protect the fillets.