I have some IQF swordfish steaks that I thawed overnight in the refrigerator, and for various reasons, cannot eat tonight. I won't be able to eat them for another three days, so I believe I have to refreeze them if I want them to keep. I imagine this will do some damage to the texture of my fish. What are your suggestions for dishes in which this textural damage would be least offensive?
Submitted December 06, 2016 at 04:41AM by Shevyshev http://ift.tt/2h8GiPE AskCulinary
No comments:
Post a Comment