ZAC takes three equal pieces of fish and freezes them individually. One is vacuum sealed, one is cling wrapped, and the other is frozen in a zip-lock bag.
After several months in the freezer, Zac defrosts the fish, and on this podcast, we hear how each fillet tastes compared to the other. Interesting results!
Listen and subscribe at Spotify or Apple or stream below.
Zac Panaretos catches up with chefs and fishos to chat about catching, cooking, and sustainable seafood.
Tristan Houghton is a fisherman, surfer, survivor, filmmaker and entrepreneur.
His recent business adventure is a game changer when it comes to enhancing shelf life and flavour for seafood, in both the recreational and commercial sectors.
Deep Southern is his food safe ocean water that he has refined to be as convenient as the bag of ice you grab from the servo, maintaining the marine integrity of your catch.
More details at www.fishingworld.com.au.
