Gave some salmon to a friend of mine last year and they made some but said it came out really dry. I know they are usually good cooks so I thought maybe they did not thaw the fish properly, or perhaps I did not care for the fish properly when I vacuum sealed it.
I too have noticed on occasion that my fish was more dry than when cooked fresh, and was wondering if you guys had any tips on preventing this?
I usually pat my fish dry before vacuum sealing, but when thawed, there is so much juice in the bag.
thanks in advance