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I worked for a chef that rarely used frozen fish, but when the event came up about how we should freeze the stuff his solution was simple "Brine" he would have us make up a simple brine dip the fish fillets, place on trays in the freezer until almost frozen and then re dip and wrap them. I found that the salt water acted as a barrier after it was wrapped and kept the fish remarkably fresh. We often used said filets for bouliabasse or other ragout type items.

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