Before Filleting and After Filleting

[Paperboy]

The warmer water of the upcoming months have us using my big livewell as a cooler. I have lined it with removable 2in. foam from Home Depot and put all fish we intend to keep on ice IMMEDIATELY.

The walleye or any other fish we catch to eat are filleted right after getting in and are then packed in meal size freezer zip lock bags and filled with water. The air is squeezed out and the bag is sealed. Then into the freezer for later meals.

This method for myself and other buddies has allowed us to keep fish for up to 9 months! Usually they won't stay in the freezer that long!! LOL...

What method do others of you use for keeping you catch from net to table? I'm truly interested.

[Boatnut]

Bleed them first by cuttin their throats or main artery under gills, then put head first in 5 gal bucket 1/3 filled with water for about ten mins. then throw them in the cooler with ice. whiter, tastier fillets and less mess at the table. Works for beef, chicken etc...works for fish too. :)

[jerry]

Second that, first time I ever heard of anyone else knowing the necessity to blead a fish. I put mine on ice, cutting a gill and letting them blead out in the cooler. White filets and mellow taste are the results vs. red strong filets.
GB&GBUSA,
jerry

[WAeyes]

I'll jump on this bandwagon as well. I tried this last year per advice from this board...the rest is history. It is the only way I fillet now. Keeps the fillets incredibly white which improves flavor in my opinion.

[Atomic Eye]

After fileting, I put them in some water with some salt for a few hours as part of the rinsing process. Then, I use a Food Saver to vacuum pack the filets. First I freeze them in aluminum foil for 1 day so the vacuum forces don't turn them into pretzels. Had a filet from August 2001 last night. Still very, very good with no freezer burn.

There was a prior post on using Food Savers a few weeks ago.

Atomic Eye (New Mexico) -- "Gone Fission!" ~~~<}}}:>