I put my fillets in a bag of water then freeze just wondering how long they are usually good for.
Lean fish or those with very little body fat or oil will last longer than fish that has a lot of fat.
Keep the frozen fillets from being exposed to air and this reduces freezer burn. You are doing this by freezing them in a bag with water added.
An article on this was in the Detroit Free Press earlier this summer. Walleye and lean fish like that can be stored for 2 + years. Fish like Silver Bass will probably only last for 4-6 months.
The fish with oil or body fat start to taste oily if they get freezer burn a lot sooner than lean fish.
The only fish I ever had turn mushy was a salmon that had been frozen for about 2 years. Any other fish in the freezer stayed firm even when thawed out after 2 years.vacuum pack everything for last many years and havnt had any issue with freezer burm or mushy fillets.
Thats excactly what i do, I use my Vacuum sealer for Finish Product only.....Jerky, smoked fish, Homemade Keilbasa, etc. And just line my basement with Freezers....:lol::lol: I just bought an Up-right at an Estate sale, for 20.00. Thats half the cost of the 6 rolls of Vacuum bags bought at Costco for 40.00........I have 2 mini chest freezers, and 1 up-right now, + 2 refrigerator-Freezers.......I stock alot of Meat......The cost of the vacuum bags might just out weigh the space savings.
I can save the vacuum bags for the smoked fish that has to go in the freezer.
When I find the upright freezer then we will be tied. One fridge/freezer for the worms and beer & pop and jars of pickles and the other for the food stuff........I have 2 mini chest freezers, and 1 up-right now, + 2 refrigerator-Freezers.....