Thread: Crappie fillet storage..

Originally Posted by Fisheads

I store my fillets in my stomach

My last couple of trips had about the right amount of fish to where we ate them fresh and didn’t have to worry about freezing them. There is nothing wrong with keeping only what we need, and cooking whole yields more meat.

I put the dry breading on just like I’m going to fry them, but instead lay them on a cookie sheet flash freeze them and then vacuum pack.
if we decide to have fish they’re pre-breaded and ready for pan frying in butter or deep fat oil ( don’t even unthaw them) easy to pry the pieces apart with a butter knife. From the freezer to the dinner plate 30ish minutes, been doing this for around 20 years. Never keep many in the freezer so the longest there in there is around 6 months.

I use a chamber style vac sealer. It is very nice to be able to not worry about fillets being wet. They do need to be cold.
The great thing about a chamber vac , you can seal things like stews, gumbo , chili etc. I would not have bought one just for crappie , I used to do the
" freeze in water " thing. But that takes up lots of freezer space and takes a long time two thaw. All meats we buy at the store , if not going to
be used in a day or two , get thrown in the vac sealer. I have never had a bag leak or seal to fail.
If you use a vac sealer a lot , you will save enough money on the price of the bags to justify the extra cost of the chamber vac.

your mileage may vary

O

Originally Posted by mozingo1952

I use a chamber style vac sealer. the extra cost of the chamber vac.

Which one do you have? I still have a Foodsaver vac 800 and been considering chamber vac for a while now.