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Post by beermaker on Apr 2, 2024 5:45:15 GMT -5
Does anyone vacuum seal their fresh fish? If so, are you satisfied with the results.
I always freeze mine in zip lock bags and water, which is a royal pain in the rump. I have a good vacuum sealer and am thinking about trying that instead. Opinions have been mixed on other forums.
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Post by esshup on Apr 2, 2024 8:06:12 GMT -5
I do and have had great results. Pat the fish dry, if water is an issue in stopping the bag from sealing. place a folded piece of paper towel right before the seal so it absorbs the water before it gets to the seal. My sealer has both an automatic and a manual mode, if water is an issue I use manual mode. I vac seal a lot of stuff. It really helps preserve it from freezer burn in the freezer.
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Post by featherduster on Apr 2, 2024 8:33:52 GMT -5
I always froze mine in water but not anymore.
Pat the fish dry then place them on a cookie sheet lined with parchment paper and put them in the freezer till they stiffen up then vacuum seal them, pre-freezing helps by drying up the excess water.
I cannot tell any difference in the taste or texture from water freezing or vacuum sealing other than they are easier to store taking up less room.
The other thing I like you can freeze portions to size of your needs.
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Post by budd on Apr 2, 2024 8:54:30 GMT -5
Never tried the vacuum packed fish before. I've always used gallon bags in water for small portions, gallon ice cream containers with water for family fish fry servings. I usually only eat fresh unfrozen, only at get together's do I eat frozen.
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Post by steiny on Apr 2, 2024 9:15:15 GMT -5
I've vac sealed big stuff like Salmon, walleye, tuna, etc.
For crappie and bluegill fillets we always put them in quart bags with water and squeeze any air out. Lay flat in the freezer and they last a very long time.
Always package (10) fillets to the bag so I know how many I'm getting out for fish fry's. Generally figure everyone eats about 4-5 fillets apiece.
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Post by deadeer on Apr 2, 2024 12:37:43 GMT -5
I always froze mine in water but not anymore. Pat the fish dry then place them on a cookie sheet lined with parchment paper and put them in the freezer till they stiffen up then vacuum seal them, pre-freezing helps by drying up the excess water. I cannot tell any difference in the taste or texture from water freezing or vacuum sealing other than they are easier to store taking up less room. The other thing I like you can freeze portions to size of your needs. We still got walleye from last year, and tastes great after a year vac sealed. Couldnt be happier. |
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Post by beermaker on Apr 3, 2024 4:47:37 GMT -5
Thanks to all for the info. I'll try vac sealing this season.
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Post by esshup on Apr 3, 2024 10:31:09 GMT -5
Still have Walleye, trout and Yellow Perch from 2023 in the freezer.
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Post by featherduster on Apr 3, 2024 11:39:23 GMT -5
I have been asked why parchment paper.
Placing the fillets on parchment paper making sure they are not touching each other or the pan allows them to release easier when your ready to vacuum seal them.
I pre-freeze them just enough to stiffen them and it causes the fillets to hold their moisture.
Figure how many make a meal for your needs and seal that amount.
There is plenty of moisture in the fillets when freezing.
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