Hi all! I purchased a roll of paper that is intended to be used with frozen meat or fish to help wick away moisture better than paper towels while storing it before use (while thawing or, presumably, just after it’s been thawed):
https://www.amazon.com/dp/B003VQQP7C?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1
Has anyone worked with this product before? If so, do you have any thoughts about how long fish should remain in it to wick away extra moisture before cooking (or before slicing for a raw application)? For crudo, I am mostly working with sushi grade frozen salmon, tuna or kanpachi. For cooked fish: frozen cod, haddock, fluke/flounder (spring/winter), salmon/Arctic char, shrimp (wild caught large to jumbo), and sole. Sometimes whole fish too, like branzino or black bass. I am sourcing these from Wulf’s in Boston, MA (shipped monthly). I am curious if the product would provide any texture improvement or enhanced browning.
TIA!
