Any suggestions on which cooler/freezer bag I should use? Also, any suggestions on how to prep the fish for travel?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)