There have been several threads in the past about freezing fish. Most people either freeze in water or vacuum, I'm a vacuum packer. To me, this is the best way to preserve freshness and texture. Thought I would share the process I use, with pics.



After filleting and washing, I lay the meat out on a clean bath towel (PANK for CN). I have several towels that are dedicated for my fish to keep the wife from being stressed with me.






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