I'm about to butcher a whole bunch of quail so I'm wondering what is the best way to freeze them?
Vacuum sealed? Frozen in water? Are there special bags for this? Etc.
Also, should I soak them in a saltwater brine before freezing?
How does the skin taste on a quail? I know I enjoy a roasted chicken skin on but i'm not sure if i've ever heard if quail skin is tasty or not.
Are they easy to pluck?
How long do they store in the freezer?
What are your fav. recipes?
Obviously, my whole post is pretty broad, so pretty much any comments regarding butchering/eating/storing quail are welcomed and appreciated! Thanks :)