Whats the Best way to Freeze your Catch?

[JiMinneye]

I have been using milk cartons and water. Was just told that this removes alot of the flavor from the fish. How do you freeze yours?

[Chairman]

I use a vacuum sealer. I have kept fish in it for 2 years without losing much flavor. And if your food is sealed like that and thaws out you can refreeze it safely.
Cabela's has one for about 150. Not bad when you consider how much each filet costs.
Chairman
NPAA #6

[BlackSilver]

The vacuum sealers are the only way to go.

SET the hook!!!

Hans/MN

[Tom B]

You shouldn't be keeping so much that you have to freeze. Keep what you can eat, then let the rest go for next time.

Tom B

[Back Off]

Thanks for your humble opinion; and next time, don't tell law abiding citizens how much fish they can freeze. PLEEEEZE

[jim]

doesn't the fish get freezer burn without water in the bag?

[Erie Drifter]

You gotta have air around the meat/fish to get freezer burn, the vacuum sealer leaves no air in the bag, I have been using the water/zipper bag system myself but I am going to invest in a sealer unit this year, a lot less thawing time.

Bill W. (War-N-Peace-ch 68)

[JiMinneye]

Thank you for your advice, I think I will try the vacuum freeze method. As for releaseing fish, I probably release 3/4 of the fish I catch, but sometimes you don't have the opportunity to eat the one you've kept until a later date. Thanks to all. Jim

[perchjerker]

Check on ubid.com for a sealer if you dont have one.
I got a recond. Tilia for $60 a while ago, the same one in Cabelas was $150 last time I checked.

[swede]

Fleet Farm had a close out on "Food Saver"Talia lowest priced model closeout for $80.

QUESTION; should you partially freeze the fish filets before packaging? A friend said to do so so you do not suck too much moisture out of the filet. ??

[BlackSilver]

>doesn't the fish get freezer burn without water in the bag?

No, that's what makes the vacuum bags so great. We've opened fillets after 6 months or more, and they're just as if you forze them yesterday.

I'm not normally a "gadget person", but this works!

SET the hook!!!

Hans/MN

[Popeye]

Sounds like the way to go. Saw one at Sam's the last time I was in
Springfield. Wish I would have looked a little closer. My wife may
be getting another Fathers Day present.
One guy mentioned it might dry the meat out, how about this?

[perchjerker]

You are correct about partial freezing, but its not really that critical. Also I take a paper towel and fold it to about a 1" width and place it just below the sealing area to keep any excess liquid from reaching the unit.

I have used it for a few years now, never dried out any meat.

[Stump]

Hey Guys,
As somebody said in a previous post....Im not one for too many gadgets,but the vacuum sealers are one thats worth checking out.They are great for keeping fish fresh for a long time. I also use it to season my fish after its thawed.If you like Cajun or spicy taste....wipe out the bag that you had it frozen in and season the fish,put the fish back in the bag and seal it over night.You wont believe the flavor.This works great for meat too .marinate the meat in a sealed bag for 3-4 hours or longer and the vac sucks the stuff right into the meat....YUM! Gotta go, now my mouth is watering, going to make some Blackened Walleye.
Tight lines....
Stump
P.S. They work great for keeping stuff dry when camping or fishing too.(matches,maps,cameras....)

[Jess]

Question for vacume sealer users.... It says the bags are reuseable. I was wondering ... how dose it seal? How do you open the bags? Do you have to kind of cut some of the bags away each time you open them> Are the bags realy reusable? Thanks,
Jess

[REW]

Although the vacuum sealers are fine - why bother?
I have been using zip lock bags for years.
I put in the fillets - put in a couple of cups of water - squeeeze out all of the air - with the bag completely under water - and leave just a bit of water around the fillets.
Then I ZIP the bag closed, while the bag is still under water.
Sealing the bag - while under water - disallows the entrance of any air.
I have found some bags - that were under some other frozen items in my freezer - that had been there for several years.

I took them out, and they tasted, like I had caught them that morning.

The secret - is to get the air out of the bag - and that is easily accomplished by squeezing under water - no bubbles, no air.

When I am finished, each 1/2 gallon bag, probably has less than 1/2 cup of water - but this is enough to completely prevent freezer burn. No air - no freezer burn.

Take care
REW

[Smartypants]

I do the same thing and the fish taste great and last all year.

[BlackSilver]

The bags are sealed by heat -- basically there is a straight line across the top and bottom of the bag which is 'welded' shut.

The bag material comes on a roll, and you just cut off the size you need for the job, seal the bottom, put the contents into the bag, then vacuum and seal the top. (It's even easier than I've made it sound)

To open, you just cut below the 'weld'. If you cut a stright line with a sissors I suppose you could re-use the bag (which is now a little shorter), but it's pretty inexpensive, so we don't bother. I think we figured we average about a dime per bag.

SET the hook!!!

Hans/MN

[perchjerker]

Actually, I didnt buy my vac sealer for fish. It has many other uses.

I just use it for fish because I have it.

[bob oh]

REW, I froze them for years and years the way you describe and the fish were great. Then wife bought a sealer, I tired it and the fish are even better, especially last year's catch.

[Hawgeye]

I respectfully disagree with you Tom B. I do not keep a lot of fish and may only have a meal once a week to every two weeks. I will not keep them refrigerated for more than 48 hours before making them and sometimes it may take over a week before I have time to make a meal or I may only catch a single eater or two a trip and if I plan to have a meal for guests, it may be more than one trip to accumulate enough of the "right size" filets.

If you vacuum seal them, they do not freezer burn because the oxygen left in the bag is what speeds up the contamination called "freezer burn". When they are in water, they do not have any oxygen because the water seals them...

[mac]

I do the same as REW with fish, pheasants, and ducks and never get freezer burn. It's simple, quick and inexpensive.

[I-Hunter]

Without a doutb vacumm sealing is the best. Best 100 bucks I ever spent. We freeze Deer, Pheasent ,Fish Veggies out of the garden, Fresh fruit, all taste almost as good as the day harvested. It's also great for resealing all the treats that my young ones open and dont finish.

[Jerry]

REW has it right. Biologically speaking your fish will be only as good as you clean them. That means bleading upon catching by cutting a gill, ice, filet with all belly meat and lateral line removed, remove all dark meat on the surface then freeze in GOOD water in zip-lock baggies with all unnecessary water removed and sealed. Put in a big baggie or plastic bag to form a block. This gives the ability to remove one pound bags by prying away and protection by density. I have found a bag after years of being lost in my freezer and it was as good as day one. Clean water is not penetrable by bacteria, your enemy. If you want to vacuum anything use a straw in a baggie corner and suck out the air. Also, you can acomplish the same vacuum by putting plastic wrap dead tight against the flesh and freeze. I use the plastic for meat then freezer wrap and the water deal for fish. Thaw fish without the bag to drain off and prevernt soggy fish. Also freeze on a metal tray for a quick freeze.
Jerry

[perchjerker]

I have no problem with what you are saying, but the vac sealer has so many other uses.

I packed my fishing licence, boat and trailer registations.

Extra socks and gloves, sucking all the air out of them makes them a very small package.

Extra flashlight.

Flares.

Spare wheel bearings packed and ready to go.

The list goes on and on.

Just so happens to do an excellent job on fish as well.
;)