freezing fish

[Frozenfish]

When you freeze your fish do you add water to the ziploc bag to prevent freezer burn? I've heard of people doing this but never have. I typically don't keep fish that often but currently saving for a fish fry. No, I'm not over the legal limit...it's sad that I have to add the last comment :rolleyes:

[BigDaddy]

I've done it for years and have not had any problem! Good luck.

[4seasons]

Yes I do. If I do not eat it right away I will add water to cover the fish. Works for me.

[glnmiller]

I have heard adding water helps prevent freezer burn too, but I don't add it. I just freeze them in a ziplock. The longest I usually keep them frozen has been 3-4 weeks. Fish doesn't last long at my house.
I use my vacuum sealer for fish I give away, since I have no control over how long my friends may keep them.

[andy capp]

You use your vaccum sealer for the fish you give away? Man those rolls and bags aint cheap. They'd be getting the ziploc water method.

I use pint size ziploc freezer bags. I put in the fish and add water. Then as I am sliding the seal I squeeze out as much of the water as possible. That way I do not have a pound of fish and a pound of water.

[RyGuy525]

I always cover the fish in water also but it takes sooooo long to defrost them. I'm slowly "converting" over to using the vacuum sealer.

[deepwoods]

Another vote for adding water to the zip loc. We do this and have never had any trouble with freezer burn. Its nice if you can hold them while they are freezing them so the stack up like books on a shelf instead of a big frozen blob.

[glnmiller]

I use the Walmart brand bags on my Foodsaver Vacuum sealer, they are reasonably priced. The only issue with the cheaper bags is sometimes I have to use the manual over ride to get a good vacuum. But they work fine.

[andy capp]

I use the Walmart brand bags on my Foodsaver Vacuum sealer, they are reasonably priced. The only issue with the cheaper bags is sometimes I have to use the manual over ride to get a good vacuum. But they work fine.

Never knew walmart had a brand? May look into it.

Defrosting them is not all that tough. I pull them out of the freezer and put them in the fridge over night. next day it is in the sink for a couple hours.

[alex-v]

I use the Walmart brand bags on my Foodsaver Vacuum sealer, they are reasonably priced.
Like "Andy Capp" I did not know that Wal-Mart had their own brand. Do you know if it is available on-line or if it is shown on-line?

I do know that some of the larger butcher and packer supply places have a brand of bag or roll that is not the Foodsaver brand.

As to the fish, sometimes I freeze in a bit of water. The fish fillets are put into one of those square containers and just enough water added to cover. Then, later more fish is added and more water. Keep the fish tightly packed and just use enough water to cover.

Most of the time we just put the fillets into a plastic bag and get as much air out as possible.

[andy capp]

Alex,
Currently I am buying bags here
http://www.thesweetattack.com/page/page/1617042.htm

I bought an initial 200 quart size bags. I have the compact foodsaver. These bags are a little thinner. I have packaged 3 deer, and multiple other things and have been very happy with these bags. $50 and change for 200 delivered to you is about half of what you would pay for foodsaver brand bags.

I still freeze my fish in water though.

[Laid Back 57]

I use quart and gallon size Zip-Lock freezer bags with the double seal.Before I put in fish,I will mark bags with permanant marker.Date,species,and how many filets.Fill with water to cover and squeeze out excess air then seal.I put bags in plastic milk crates in the freezer.

[glnmiller]

The Walmart bags are called Great Value brand, they only come in rolls, and I have only been able to buy them in the 11" wide rolls, of 16'.

[thill]

I always freeze fish in ziplocks and water, they'll keep for months...maybe even longer. One tip...use a good marker to label the fish. I have many "mistery" bags in my deep freeze.

[dobes]

I also use the water in a freezer bag method . When I thaw them out I will fill the sink with hot water and let them float . It still takes a while but this method cuts the thaw time down alot .

[Gutz]

I vacuum seal all my fish and I pat them dry as the manufacturer recommends. I've never had a problem. I use food saver bags but I may look in to the Walmarts now. Two 11" x 18' rolls for $20 didn't seem too awful bad but I guess I'll have to shop around.

[fubar07]

I always fill it with water then get as much air ou tas i can. I just ate some walleye and perch from last spring and it still tastes dang good to me.

[Joe Archer]

Right now I am working on the perch I caught through the ice last February! In fact, have some in the fridge thawing for tonight's dinner. I always cover the filets in water, get rid of all the air, seal and then double up the zip-lock bags.
<----<<<

[Bob D]

Freezing in water is the best for keeping the quality. Vacuum seal is next best for quality, but also good for more storage. Unfortunately, I don't have the storage problem. No other methods are worthy.

[UP POWER]

I haven't frozen a fish in years. In my family it never lasts that long. If there's lots, I'll throw a party. I don't care how you freeze it, it's not the same. I'll give away fresh fish, rather than freeze it.

[Oldgrandman]

I haven't frozen a fish in years. In my family it never lasts that long. If there's lots, I'll throw a party. I don't care how you freeze it, it's not the same. I'll give away fresh fish, rather than freeze it.

I used to do pretty much that same thing also. But the past few seasons I been freezing some eyes for the "less fortunate times" like....... NOW!!!
Good thing too, and yeah I do freeze them in water as it does help. Trim as much dark stuff as you can before freezing too.
The trick is getting enough to freeze ;) .

[woodie slayer]

i use a food saver vaccum sealer .never had freezer burn

used to use water in ziplock bags but they take up way to much room in the freezer.with the food saver they stack nice

also use it for deer-elk-moose
ducks-geese
pheasants-partridge
wild turkey
rabbit-squirrel

[HANNIS]

I cover in water and add a little salt.

[RichP]

Ok, we're 23 posts into this thread, and no one has pointed out the irony of frozenfish looking for advice on freezing fish? Come on people! :chillin:

Anyhow, I also put water in my bags when I freeze 'em...

[Blue]

I first put the fish in freezer bags squeezing out as much of the air as I can and then wrap them in freezer wrap. Have never had a problem with freezer burn. I've kept them for months this way.

[sailfish]

Used to do the water/zip lock thing.Then i bought the Food Saver a few years ago and I never have had any freezer burn since.I use it on all my meat and fish whether I have harvested it or got it from the supermarket.IMO
the vac is the only way to go.And like WS said,it takes up less room in the freezer.

[Ralph Smith]

another vote for the ziploc and water method. Key is to get all air out when sealing.

A friend of mine leaves the skin on (larger fish) and freezes with skin out and fillets with meat side together. He's had great success like this without water. All that can get freezer burnt if it happens is the edges this way. Still have to squeeze all the air out of bag that you can before finishing that last little bit of seal.

Might try saran wrapping some fillets first, then freezer bag them. I do all my boneless venison in saran wrap, and roll it up with the air out, then just tape the saran wrap. Never gets freezer burnt at all. I get the bulk rolls from GFS

[gibby]

If I understand right you are looking to see if anyone freezes whole fish, or am I in left field? A fellow I use to work with froze his fish whole in gallon milk containers with water, then cleaned and cooked as needed for a meal. I have never tried it. And didn't care for the idea.

Gibby:)

[Frozenfish]

not the whole fish, I would never do that.

Thanks for all the comments, even the one from RichP, :lol:. From now on I will freeze with water as I don't have a food saver.

Great advice from all.

[chuckinduck]

I do it both ways, sometimes I freeze them in water, and other times, I use the vaccuum sealer. I've found for gills, perch, I like the water method better, but for larger fish, I like the vaccuum sealer. A lot of people have pointed out walmarts bags, but nobody mentioned Krogers got some great deals on there bags as well. Worth looking into.

[rustyw]

I tried the water/Ziploc idea and while it works great I just dont have the room to do it that way, also by the time I cover those Hog Walleye fillets with water the bag weights 10 pounds :lol: I bought a Food Saver and like it. Its nice to be able to stack all that fish in my little freezer. Also those Great Value bags at Wal Mart are 7.89 and are 11 inches by 8 feet, the Food saver for 20.00 are 11 inches by 18 feet. Quality on the cheaper bags are ok they are just a little thinner than the Food Saver ones.

[greelhappy]

I use the water method also. But years ago read that a capfull of lemon juice keeps the fish fresh tasting when added to the water. So thats what I have done for years. Seems to work. My new expreiment is to place fish in a sandwich bag, squeeze out all air possible, then put in a zip lock with water. Can't even imagine freezer burn with this method, but we'll see.

[alex-v]

My new expreiment is to place fish in a sandwich bag, squeeze out all air possible, then put in a zip lock with water. Can't even imagine freezer burn with this method, but we'll see.
Let us know how this works out.

Only thing that occurs to me is that the water has to be in direct contact with the surface of the fish to keep it from loosing moisture and to keep air away from the meat/fish.

[wolverines]

When you freeze your fish do you add water to the ziploc bag to prevent freezer burn? I've heard of people doing this but never have. I typically don't keep fish that often but currently saving for a fish fry. No, I'm not over the legal limit...it's sad that I have to add the last comment :rolleyes:



I didn't read all the posts so this probably already has been said, but what I do is fill the bag with water up to the fillets, maybe just a little past. Then I'll seal the bag about 90% of the way leaving a small opening at the end. Push the bag down forcing out as much air as possible without pushing the water out and seal it the rest of the way. It's like a poor-mans vacuum sealer:lol: No problems with freezer burn. Works great for marinades too...

[KalamazooKid]

I too have always frozen my fillets in water. I also always leave the skin and rib cage on the fillets, it helps to get them apart when thawing (along with an added insurance against freezer burn for the ones on top). Then I'll remove the rib cage and skin - then to the pan!

Mmmmmmmmmm ..... Friday night fish fry!