Freezer Burn

For most of us keeping seafood or any kind of meat in the freezer can be an exercise in futility. By the time we rediscover our lost dinner it has been dried out by the freezer's defrost cycle and blower fan. I don't know if anyone else does this at home, but I use this little trick when I don't have fresh frozen vac packed fish. I read somewhere you should empty out your freezer's ice machine about once a month. Evidently ice spoils? Anyway, first cut your fish unto meal sized portions and freeze it. Clean your sink thoroughly and put the plug in. Dump all the ice from the freezer into the sink and put enough cold water in to submerge those items you want to glaze. Dip the frozen fish portions into the ice water for about 5 seconds. Dip them 2 or 3 times. This will form an ice glaze and barrier around the fish which will prevent freezer burn. Put the now glazed fish into a zip lock bag, suck out the air, and into the freezer it goes. If you plan on storing your fish for an extended period of time, put the fish in a zip lock bag, put enough water in the bag to completely engulf the fish, seal the bag and put it in the freezer until you need it. Always remember, when you thaw out seafood let it thaw out in the fridge not on the counter.