gordeaux is a huge fan of fresh fish—the fresher, the better. “The fresher the fish, the less you have to give a damn about ‘prep,'” gordeaux says. “The best thing you can do for fresh fish is to simply not overcook it.” gordeaux loves fresh salmon or lake trout marinated in blackberry herbal tea, then grilled and seasoned with salt and pepper.
Frozen fish, however, is another matter. “Really, unless it is meticulously packaged, once fish is frozen for over a month, it’s not ever going to taste as good as fresh,” gordeaux says.
But Bada Bing disagrees, and says that even frozen fish can be terrific if it’s been handled properly. Bada Bing’s method: Thaw flash-frozen fish over ice in the fridge, slowly and patiently, allowing the melting fish juices to drain into the ice. (But keep an eye on it—if your fridge temperature isn’t super low, you may need to change the ice a couple of times to avoid losing fish flavor into a bowl of melted ice. “It takes two days even for thin filets, usually,” Bada Bing says. “Thawing fish in an enclosed bag and its own juices, on the other hand, seems to make something bad happen in the texture. Try thawing on ice before you knock it!”
kengk agrees that frozen fish can be great—some kinds of fish, at least. “We have frequently caught more fish than could be eaten fresh and have not noticed much difference after being properly frozen and thawed,” kengk says. “Oilier fish like mackerel seem to freeze less well.”
Discuss: Has anybody done a “fish tasting”