|Swordfish - trimmed and ready to be frozen|
We like to visit the Bridgetown fish market because they tend to have more variety. (However, I will say that the fishmongers in Oistins do a better job of cleaning and filleting the fish). We checked out a few stalls to see what was on offer. When you are there, ask if the fish is fresh - give it a once over. Are the eyes clear? Does the fish look intact? Are the gills bright pink? If you can't see the whole fish, ask if it's been frozen.
This time we decided on the following: shark, marlin, swordfish, flying fish, a whole kingfish and a whole Mahi-Mahi.
I asked for the whole fishes to be cleaned and filleted only. I prefer to portion them myself before freezing. I asked for two pounds each of the others and one package of flying fish.
We used to have access to a Food Saver, however, it died a slow death and had to be put down. We discovered the Ziploc freezer bags which come with a pump to remove the air. You can buy these at Massey grocery stores. These bags work great and we have had frozen fish in them in the freezer for up to one year without any loss of seal. I've not yet been able to find them here in Ontario.
|Ziploc Vacuum bags with Pump.|
|One boned side of Kingfish.|
It takes about two days to freeze the fish solid, so give yourself enough time. The day of departure, we put the fish into a thermal bag, then nestle the bag amongst clothing (sometimes wrapped in a towel) for the journey home.
|After sealing. Air is removed by placing the pump on the 'circle' and pumping it out.|
|Freshly sealed packaged ready for freezing.|
|Two days later frozen and packed in the cooler bag|
|Ready for the suitcase|
|Ready to be zipped up and put in the car. Layer some laundry on top for more insulation|
14 hours later (still frozen) and the fish has arrived safely to its new home - our freezer in the basement.
|3:00 am and in our freezer at home|
|Small fishing boat with fish cleaning facilities in the background - Martin's Bay, St. John|