How does prepared dried-&-salted fish hold in the freezer?
The fish has been (properly) desalted, and, other than that, the recipe contains tomato (boiled down to a paste), tomato puree, onion, garlic and madame jeanette. There's tons of minor twists, but mostly it boils (haha) down to that.
I'm not worried if it's safe, I'm mostly wondering how it will keep texture wise.
The whole thing can (in general) be prepared in about two hours (including desalting), but I'm wondering if it's worth making it in bigger batches and freezing it. Desalting the fish produces quite a powerful smell, but refrying small batches of the prepared doesn't (as much). And while I don't mind the smell at all, my better half does ;)
The salted fish is cod, and the fish has been desalted before cooking it with rest. The idea was to freeze the whole thing, but it's actually just as interesting to know if just the desalted cod will freeze nicely.