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How to properly freeze fish

It seems to many that the spiky carcass of pink salmon thatlie in the freezers of stores, and so they came to the cold stores. In fact, before it reached the counter, it was already subjected to at least 2 cycles of "freezing-defrosting", since to the supplier it almost certainly came in "briquette". hth And you are very lucky if she did not start to rot this fish, before it was not frozen again.

bake all the pieces in foil with lemon and greens.

and in the foil pieces lay for 2-3 days undisclosed

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