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I have honestly ate fish that have been frozen in a freezer bag with water for several months and can not tell the difference than the fish I have caught and fried immediately. The only time I have ever got freezer burn is if the fillets are not covered completely by the water and are exposed to air in the bag. I just make sure I add enough water and have never had any problems and they taste as good as day 1 fish.
This is old
We used to put fillets in a paper /cardboard milk carton. Fill with water and fold top back. they always tasted great.
I'll 2nd that!Quote:
Originally Posted by crappieseeker
I will 3rd that.Quote:
Originally Posted by crappiedoc
Same here. About every 3rd bag I'll use seasoned salt, just to be a little different. ;) Never had freezerburn doing this.Quote:
Originally Posted by FlyRobLures
I have a vaccum sealer works real well, but the ziplpck with water works just as well
ziplock is bestway i found
I like the vacuum sealer better. You don't have to dry the fillets if you fold a paper towel and put it inside the bag before sealing ( be danged hard to do it afterwards). The paper towel will catch the moisture and let the air go by, making for a good clean seal. The seals won't break open from the moisture that way. The paper towel will freeze and pop right out when you're ready to use the fish.
I like the ziplock bags with water myself
I have heard of people using half gallon cardboard milk containers and filling them up with water. I myself use freezer ziplock, squeezing excess air out leaving room for expantion when fish and moisture freezes then wrapping with freezer paper. Sounds like alot of work but I have kept fish for over 2 years and it taste just like fresh.