You should never freeze fish or game in water. First that slows the freezing process down , way down. Meat needs to be FAST frozen, like in 4 hours or less. In water I would say you are talking 24 hours. Second, your meat is never going to be colder than 28 degrees Far too warm for fish. Third, the space factor. Fourth, if you want to transport it , dry ice won't help. Best to fast freeze in a flimsy plastic bag, no zip locks, Then when frozen, vacuum seal. I just cooked a mallard fast frozen that way in 2010 And it was perfect and delicious.
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Today's Featured Article - Identifying Tractor Noises - by Curtis Von Fange. Listening To Your Tractor : Part 3 - In this series we are continuing to learn the fine art of listening to our tractor in hopes of keeping it running longer. One particularly important facet is to hear and identify the particular noises that our
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