scored some blue marlin "roasts" for lack of a better description this week that came vac packed and frozen. they are about the size of a 1/2 brick and when I got them they were frozen with the edges a 1/4" deep or so a bit soft. I immediately got them back into the freezer and looking for the best way to thaw them for grill type cooking.
I thaw by pulling something out a day or so in advance and put it in the fridge, or I will use the granite table top to suck the cold out of something I'm looking to thaw quicker. so, anyone who fishes and has noticed a specific thawing technique that will maintain freshness & texture do tell. I'm guessing the quick thaw, but thought id ask.
any carving techniques regarding with or against grain to arrive at a stable, stay together filet could be of help too.
here is the mighty angler!
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