Freezing Fish

[Walleye Dog]

I read something the other ay that advised against freezing fish with water in the bag. The article said that they vacuumed sealed the fish in a freezer bag without any water. I have always froze my fish in a Ziploc bag with a fair amount of water.

Any thoughts on this????

[STEINFISHSKI]

Freezing them in water will keep freezer burn off, but the fish is mushy. I cut it up the size of portions (2-3 steaks) in a small freezer zip lock. I use a straw to suck out as much air as I can before closing it. Lasts 3 months in freezer.

[Steve]

Freezing it in a cube of water has always done the job for me.

[Salmonsmoker]

The problem with freezing meat in water is that it freezes very slowly (due to the mass that has to be frozen) and allows for large ice crystals to form - thus "tenderizing" the meat. That is why some places advertise "quick frozen" products. If it freezes very quickly, the ice crystals are very small and have only minimal effect on the meat firmness. However, freezing in water will allow the meat to be kept for a very long time without any freezer burn. It's a trade-off. Storage duration VS meat firmness.
I do use water for most of our fish...have tried adding crushed ice to the bag to reduce the freezing time. It helps a little. Certainly, nothing will compare to fresh fish. Cooking them at the time of catching when they have the very best flavor. Keeping them in a live-well helps. Eating what you catch while it is fresh is probably the best plan. That also makes it necessary to go out and catch some more - also a good plan.

Salmonsmoker

[Hunt4Ever]

I have one of those FoodSavers, yes the one you see on TV. They really work great. No freezer burn ever. They work great on fish. I just had some bluegill and crappie filets the other day dated from January and they were great! I know January is not that long ago, but that was as long as I could wait.

I highly reccomend one of those things for anyone wanting a great way to store fish and game. I also use it to store jerky and hunters sticks. No freezer burn ever.

[Fuzzz]

I agree with Hunt4Ever. I've received a FoodSaver as a gift, and it's probably the best gift I've ever gotten! I've got an onion in the fridge, that I've been chipping off of for two months and it's fine. As far as freezing meat, there's no better way! Your better meat markets will cryovac there meat. Vacuum sealing will allow you to store your food A LOT longer than normal methods! I froze a couple salmon filets last fall, and they were still like new four or five months later. I use it for everything, it's great:D :D :D

[MGV]

Well here is what i do. I do not freeze any. I eat what i catch right away. Much better flavor. Then i have a good excuse to get out and catch more. Then the wife can't say to much.

[FREEPOP]

I agree with hunt4ever and fuzzz, the foodsaver is great! I haven't had enough fish to freeze yet but the deer we processed is terrific. I used to think that I grew tired of venison but now know the off taste to be from freezing so long. The steaks are just like they were the day of the harvest. Best investment we've ever made.

[Walleye Dog]

When you use the Foodsaver do you add any water in the bag? Do you just rinse the meat and throw it in the bag, vacuum seal it, and into the freezer? If it is that easy, I will buy one this week!!! Thanks for all the feedback.

[FREEPOP]

I have only done venison. I would rinse the fillets and then seal, with no water. I think you will be pleasantly suprized. We have also done vegatables with it with excellent results. Buy the best one that you can afford, you get what you pay for.

Good luck and if you end up with more fish than you can use....:D ;) :)

[Fuzzz]

Walleye, it's just that simple! Set it and forget it......... errrrrrr,,, i mean, just through the meat in the bag, vacuum seal it, and throw it in the fridge:D :D

[Salmonsmoker]

Another possibility (as yet untested and for any who do not have a vacuum sealer) would be a two step process: First individually quick freeze (Put in the coldest part of your freezer) the filets. This will keep the size of the ice crystals minimized. Then, put the frozen filets into a bag with some very cold water and let it freeze. This will give the long-term protection against freezer burn.

Yet another option for any who have an excess of fresh fish: just post that fact here. You could gain a lot of friends and totally eliminate the need for freezing the fish. That way, no freezer burn, no mushy meat. (LOL)

Salmonsmoker

[STEINFISHSKI]

The second most important part of freezing fish just hit me. How you defrost it has much to do about texture and flavor of frozen fish. I've read that the best way to defrost is packed in ice but out of the water which should take days with a whole fish. I usually put in the fridge for 2 days before drying and processing.

[mickdrosco]

Walleye Dog-
Yes, the vacuum packer is simple. Another advantage is that food takes up so much less space in the freezer without the water. Also, it thaws quickly in the fridge, which deals with the previous post about thawing rate effecting meat quality. I use mine not only for game, but for wild mushrooms, veggies, etc.

I also used it to vacuum pack clothes when I hiked into the Bridger Wilderness of Wyoming last summer chasing golden trout. As I ate food, more room was there to open clothes (they expand when you let the air back) and I was able to pack everything out. Clothes stay dry and take up very little space when vacuum packed.