Thread: Thawing crappie frozen in water

Can't argue about fresh crappie. But we vacuum seal ours now and I really can't tell any difference. Of course our fish never make it in the freezer more than a few months anyway. That's another reason we drain our freshly cleaned fish in a colander in a bowl covered with cellophane over night in the fridge so there's no water to mess up the vacuum seal.

I like that idea with the colander...i will be doing that from now on

Colander...brilliant, I would hand dry each filet...lol

Originally Posted by Stubby

Colander...brilliant, I would hand dry each filet...lol

That's what used to do too!

Thanks guys for the tips! Gonna let them sit in the sink until bed time and then move them over to the fridge with a colander in a bowl with cling wrap on top until the cookout after a fun float on the mulberry tomorrow!

Originally Posted by Mac Daddy

Can't argue about fresh crappie. But we vacuum seal ours now and I really can't tell any difference. Of course our fish never make it in the freezer more than a few months anyway. That's another reason we drain our freshly cleaned fish in a colander in a bowl covered with cellophane over night in the fridge so there's no water to mess up the vacuum seal.

I had a guy swear he could tell the difference between fresh or frozen crappie. I thawed some fillets while we went fishing (I use a vacuum sealer also) and then cleaned a mess of fresh ones we had just caught. On a blind taste test, he couldn't tell the difference other than a lucky guess here and there.

I agree with you on the vacuum sealed, and I imagine water sealed fish compared to fresh. Not many can REALLY tell the difference.

I like fresh ones because they're convenient to use right after you clean em. They don't need to be thawed out to hit the grease.

Heck, they all taste Good tho!!!

I can thaw them in an hour. Fill sink with water as hot as it will go and set them in it. It melts the outside quickly but doesn't take long and that scalding hot water turns ice cold in a short period of time and I just let it finish thawing in the cold water. Doesnt take long to thaw and the meat is still very firm for cooking.