Taste great or less filling
Yanny vs Laurel
Black and blue or white and gold
To freeze fish in water or package them dry?
I’ve always been an add water guy but my neighbor thought I was crazy. My grandpa went as far as freezing the fish in the same water it was caught out of…made them taste better he claimed.
Just a fun debate.
I vac seal them. Still very good but not like fresh never frozen.
Vacuum bag.
Fillets arranged in an orderly fashion and countable per package. When I give a package to friends or family they can see what’s in the package, along with the label information on the face of the package.
Water Ziplock freezer bag squeeze all air out, laid flat and fillets laid flat. Fish can last for years that way, if they last that long.
Anything other than walleye won’t freeze well in vac-packaging in my opinion. I think patting fillets dry with paper towel improves the tight seal.
After years of vac-packing, I now tell myself to just go catch it fresh or don’t keep it at all. Different strokes for different folks though
Freezing fillets first and vacuum sealing them when they’re frozen works well.
Freeze in water and lay flat
Air is what will ruin the filet (or whatever else you freeze) over time. Remove the air by some means and it can’t get freezer burned. I used to freeze items in ziploc bags and it eventually got ruined. Now I use a vacuum sealer and it lasts for 6 months without damage.
I do agree with eating it fresh though, seems to taste better the day you caught it or shot it.
Taste great
Freezing fillets first and vacuum sealing them when they’re frozen works well.
I do this with other meets. Except vacume seal. I’m one that eats as I go, meaning use it now or soon. Always more food on the frontier. May not be Fish but something else. No judgment meant.
If you roll a paper towel and put it close to where you are sealing, it will soak up the juices and allow all the air to come out and seal.
DT
If you roll a paper towel and put it close to where you are sealing, it will soak up the juices and allow all the air to come out and seal.
DT
X2
Water Ziplock freezer bag squeeze all air out, laid flat and fillets laid flat. Fish can last for years that way, if they last that long.
X2. If you are going to freeze fish, covered in water is the best IMO. Your mileage may vary. I’ve had better luck doing that than vacuum sealing. At least with fish.
<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
Water Ziplock freezer bag squeeze all air out, laid flat and fillets laid flat. Fish can last for years that way, if they last that long.X2. If you are going to freeze fish, covered in water is the best IMO. Your mileage may vary. I’ve had better luck doing that than vacuum sealing. At least with fish.
I’m hard core vaccume sealing guy!
With the exception of fish filets (crappie, walleye, white and stripers) EVERYTHING in my freezers are vaced down to 27 plus.
I even hand vac daily our meats and cheeses in the fridge with reusable quart and gallon bags after each use. I have cheese that has been opened for 3 to 4 months in the fridge and has no froth growth! I am anil about vaccuming!! Except for “Some” fish. Salmon and large fish that I’ve caught to use at a later date like smoking or pickling I might vac until I process or smoke then vac the results. Fresh for the hot tub is paced in water.
I do both if they are going to be eaten within a month I use water any longer vac PAC. Be sure to pat dry fillets or moisture gets sucked in to seal causing it to fail.
Where are the MN old Timers in this. My grandparents used qt milk carton fill with filets and too off with water. Have to look hard for those containers. Now zip lock and water or vac seal.Kokanee Salmon filets with skin on flesh to flesh with water
I do both – Vac bags are spendy, so I probably do the zip-lock/water more often than not. Bigger filets (like salmon, etc) usually get the vac. My fish doesn’t typically stay in the freezer long so longevity is not a concern.
Ziploc and fill with water and they are good until you want to use them! Fool proof and don’t have to worry about a bad seal or a hole getting poked bouncing around the freezer.
Taste great
LESS FILLING!!!
Water Ziplock freezer bag squeeze all air out
This is the method my whole family has done for years.
<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
Water Ziplock freezer bag squeeze all air outThis is the method my whole family has done for years.
Same here. I do vac pack my venison though. I think part of it for me is I hate pulling the thing out. When I get my deer back from processing its done all at once. I normally don’t pull it out for each batch of fish.
If you can afford it, the absolute best way to freeze fish or game is a chamber vac. After replacing 5 Foodsaver machines, I did my research and bought a chamber vac. No partially freezing fish, no putting a towel in the bag to keep moisture from wrecking the seal, or wrapping fish/game in Saran Wrap before putting it in a bag. I also use my chamber vac machine for soups and stews.
Always have been a freeze fish submerged in water in a milk carton.
I vacuum seal all my Venison and Wild game. But when it comes to fish it’s water in a ziplock. The stuff will stay fresh for years.
I don’t normally freeze fish but I have and I have forgotten about them. Last pack I ate was probably two and a half years old and it tasted fresh as can be.
If you can afford it, the absolute best way to freeze fish or game is a chamber vac. After replacing 5 Foodsaver machines, I did my research and bought a chamber vac. No partially freezing fish, no putting a towel in the bag to keep moisture from wrecking the seal, or wrapping fish/game in Saran Wrap before putting it in a bag. I also use my chamber vac machine for soups and stews.
What make/model to you have? I’ve seen some knock off one’s on Amazon, thought about maybe trying one
<div class=”d4p-bbt-quote-title”>AK Guy wrote:</div>
If you can afford it, the absolute best way to freeze fish or game is a chamber vac. After replacing 5 Foodsaver machines, I did my research and bought a chamber vac. No partially freezing fish, no putting a towel in the bag to keep moisture from wrecking the seal, or wrapping fish/game in Saran Wrap before putting it in a bag. I also use my chamber vac machine for soups and stews.What make/model to you have? I’ve seen some knock off one’s on Amazon, thought about maybe trying one
I have the ARY Vacmaster 215. I chose this model over the 210 because the 210 is piston driven. The 215 is hydraulic and will last longer.
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