Any suggestions on which cooler/freezer bag I should use? Also, any suggestions on how to prep the fish for travel?
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Monita is a Recipe Tester for Food52
I would try to avoid freezing the fish. If you can buy it close to traveling, then I would package it with ice packs in a freezer bag. Sometimes your fishmonger will provide that kind of bag
pierino is a trusted source on General Cooking and Tough Love.
Monita is right and of course once you freeze the salmon it is no longer "fresh". How far are you traveling? And what mode of transportation? I can already picture some TSA scenarios you probably don't want to visit.
Let's settle this once and for all, shall we?
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