I have two large fish filets that I am cutting up and will be put in vacuum bags. My question is what are the pros n cons of Sous Vide now then freeze the cooked bags for future use or bag them and straight into the freezer and cooking at the later date???
Hi ya @KenM
It is my opinion that fish are in general delicate enough that they should be frozen immediately and cooked just prior to consumption. Include a goosh of oil with the piece and don’t vacuum the bag hard to prevent deforming the fragile fish.
If you cook, then freeze and reheat, consider cooking to pasteurization temperature before freezing.
Read Douglas Baldwin on the basics of food safety.
Thank you for the reply. The fish have been cut-up, oiled, gently bagged and frozen.