Discussions focused on the pursuit of freshwater species
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- Joined: Mon Feb 10, 2014 8:59 am
Just curious - what is the best way of keeping fillets in the freezer? I am considering getting a vacuum sealer, like Foodsaver, but not sure if its worth the money. Anyone got any advice?
- Platinum Angler
- Posts: 1103
- Joined: Mon May 28, 2012 3:59 pm
- Location: WI
I work/fish with a couple guys that are big into eating fish. They store them a couple ways.
1. For panfish, they use a plastic coffee container with a snap on lid (or something like it). They fill it with water, fill it with fish, snap on the lid and freeze it. They fish seem fine and don't get freezer burn as long as they are submerged.
2. For walleye or longer fillets, they use a ziploc type bag and fill it with fish and water then freeze...it can be a pain to freeze them flat and can leak.
3. The other guy uses a food saver for everthing. Just dry the fillets before sealing so moisture doesn't get sucked into the vac pump.
I've had fish they stored both ways (we fry them up at work sometimes for lunch) and can't tell a difference in texture/mushiness as I'm not a real refined fish eater...they're always delicious to me.
- TT Moderator
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- Joined: Thu Jul 14, 2011 5:59 am
- Location: Central Washington
Vacuum sealed or in a ziplock filled with water for me.
- Elite Angler
- Posts: 475
- Joined: Mon Nov 20, 2006 12:44 pm
- Location: Lakeville, MN
Used to clean and freeze a lot of walleyes.
First off, fillet and clean all the blood and anything you can see with water and fingers.
Then do a quick soak in tap water with salt added, you'll see a bunch more slime and other stuff come off fillets
Then rinse salt off with tap water
Then freezer zip locks and squeeze or suck all air out, double bag is not a bad option or we did food saver later on, works great too!
- Elite Angler
- Posts: 599
- Joined: Wed Jan 02, 2013 10:48 pm
- Location: SK, Canada
We have a foodsaver. Works great and seems to last a lot longer without freezer burn.
- Pro Angler
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- Joined: Fri Jul 05, 2013 7:59 am
- Location: Pensacola, FL
I pour a tablespoon of salt in a ziplock, add water, add fillets then freeze. A saltwater brine is a great preservative and will keep fish fresh for months. I usually only keep speckled trout and flounder that have very white meat and this works very well. Never have mushy fish.
- Senior Angler
- Posts: 112
- Joined: Wed Mar 21, 2012 8:15 pm
- Location: Illinois
Teal101 wrote:Vacuum sealed or in a ziplock filled with water for me.
Same. Only two methods I use.