Aside from the obvious differences in volume, what is the difference if any in between this method and freezing in water? Have you tried the block method?
My friends debate this ALL THE TIME. I have one friend that does a hybrid, uses a frozen saltwater glaze and then vacuum packs them, but that's a pain in the ass. Freeze fish, dip, freeze, dip, freeze, dip, etc. Best red I've ever had though. Picked through too many of them at 4am after getting off work to count.