Dariusz:

>Please tell me how you might store your fish (fridge, freezer), and how to
>best keep it fresh for as long as possible.  That is if you do store it in
>this way, and DO aim at keeping it fresh for alap.  If you do air-dry it,
>please repeat how it is best done.  If at room temperature, do you just
>leave it open to air, or put in a closed container or which?

The methods for fish and meat are the same. Most instinctos don't like fresh
RAF. I think you didn't enjoy your ground veal because it was too fresh.
You should try to let your meat or fish age a few days (I personally use a
paperclip to hang steaks or fish fillets at the bottom of the refrigerator).
The method of course doesn't work for ground meat...

The following is from Kirt, on Jul 30, 1997 (so you should have read it):

>Two ideas for you if you want to eat some totally raw meat for comparison:
>1] Cut fatty strips of meat thinly and lay on a wire mesh in front of a fan
>overnight. The resulting jerky is raw and a heck of a lot easier to make
>than pemmican, though it doesn't last as long--especially of made from
>non-pastured animals--but it usually gets eaten long before it goes bad.
>Brisket is a very cheap cut with which to do this; it has a fine coating of
>tasty belly fat and can be easily cut across the grain to make a raw jerky
>which is surprisingly melting. This can be a good option for lunch at work
>where one isn't likely going to fry up a steak or eat it rare/raw ;)

>2] Hang a thick steak (like a New York strip or a lamb chop) from one of
>the shelves in the fridge. You could use fishing line or even a paper
>clip--unless you have a huge cut which would be too heavy. You'll find that
>within a couple days the outside of the meat will dry and crust over while
>the inside continues to age. Kind of nature's way to sear a steak, eh? The
>lack of moisture pretty much takes away the medium for the bacteria to grow
>in. Indeed, hanging steaks in the fridge might be better than storing in
>butcher wrapping which almost seems made to taint meat (and fish) after a
>few days of becoming moister and moister as it leaks precious juices from
>the interior. You can even hang meat in room temperature in front of a fan
>and it will age much faster (for this it is probably more important to get
>pastured meat; commercial meat, in my experience, rots much faster than
>pastured or wild meats). Probably best to avoid any cuts with visible blood
>vessels in them since the moisture inside will cause bacterial off-flavors.
>(This meat could also be lightly cooked I suppose.)