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What is the best way to freeze fish without them tasting like they have been frozen?
I have allways ate the fish I keep within a couple days after catching them. I never like how they tasted after freezing them. Anyone have any ideals on how to freeze them so they still have the fresh taste to them? I am planing on having a fish fry for my family in the next couple of weeks and need to freeze some of the fish. Any suggestions would be helpfull ?
We always put the fillets into a gallon ziplock back and fill with water. You need to make sure the water COMPLETELY covers the fish.
Yep and make sure to get all the air out before closing the bag.Quote:
Originally Posted by AgriHawg
I like to double bag mine. The Mrs sez that don't stink up "her" freezer too.Quote:
Originally Posted by creekslick
DP
x2 I forgot that part.Quote:
Originally Posted by creekslick
x3 what they said , air causes the worst problem ''freezer burn''Quote:
Originally Posted by creekslick
Thanks guys for the info....
The other option is a food saver. I dont like to freeze fish either but when I do it is normally just put enough water in a zip lock to cover them and then seal it down so there is no air in the bag like the other guys.
Ziploc vacuum bags sure save lots of freezer space and seem to do a good job of keeping fish fresh. Only problem is you can't get a lot of fillets in each quart bag.
I vacuum pack with a food saver. Freezing them in water makes the fillets mushy. When water freezes, it expands. If fillets are in the water as it freezes, they are being squeezed, breaking down the texture.
I've never had any problems with fish being frozen in water. Always taste good and the texture is like it's fresh. Might be how you thaw them that's causing the texture problem.
Try this.......dampen the fillets and lay them on a cookie sheet. Put in freezer until frozen, then take them out and vacuum pack them with a Food Saver. They're like fresh caught when you thaw them out. I've tried every way to Sunday to freeze fish and this is by far the best method I have found to preserve the freshness of the fillets.
Never ate any bad crappie before the colesterol and high blood pressure got best of the ole ticker ate them 2 to 3 times a week fresh and had fish frys at deer camp and fish camp for family and friends all were frozen in gallon bags covered in water never had a complaint now I just wish I could eat fried food of any kind.
Noslab
I freeze mine in ziploc qt. bags with no water. I put 1 lb. in each bag. Thats how much the wife and I can eat with fries and hushpuppies in one setting. I roll them up tite to remove any air and never have a problem with freezer burn. Now I know that I have to weigh heavy sometimes but I try to stay around 1 lb. per bag.
Try broiling or baking them with lemon (in your case, maybe just a bit of butter or low-fat margarine). They're easily as good as fried, and a lot healthier.Quote:
Originally Posted by noslab
Best way I have found is to get them real cold. LOL
Read that the slower you thaw them the better they are. I tried putting mine up in 1 pound bags but got tired of cutting each fillet in half. also used lots of bags since 30 fish used about 60 bags.
Have used food saver for last few years. Great success with both filets and whole fish as well as vinison. Remember to drain fish well and place rolled paper towell between fish and seal. This allows any remaining water to be pulled from fish and absorbed by towell. Date bag with magic marker.
Good luck
I have never thought about the paper towel. Food saver is hard to clean after it sucks some water in it.. Thanks for the tip!!
I freeze them in quart ziplocks filled with water then date with a magic marker