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What do you guys do when you clean fish and don't have time to fix it till the next night. Is it ok to let the soak in water in the fridge till the next day or is it better to put them in a baggie with out water? I also heard of people putting a little lemon juice in the water. So does it make the filets mushie to soak them till the next day. Thanks.
I keep in fridge in bag with little water for days 5-6 sometimes, they are fine. I think they are better after setting at least a day. Seems they don't fall apart so bad for me. Always try to eat fresh, but after 5-6 days its time to freeze. I always let them set at least a day if planning to freeze. I was always taught that frozen things are always better frozen while fresh, or will not be fresh when you get it out.
I never freeze any crappie anymore, but when I want some I put them in water with ice cubes, sit in fridg and then cook the next night, never had a problem , only that they disappear when I cook them..........
Thats what i have been doing is putting them in a bowl with water and ice cubes till the next day. You have bee sick OSS for a while so you have not had crappie for a while.
No crappie for me for quite a spell, but Ron caught a 7 # wally this summer and didn't want it, so I cleaned it and had 1/2 of it the next night and froze the other half ...... thawing it now as I type and going to bake it tomorrow......and if it stays cold much longer I will be eating Mrs. Paul's........
we freeze fish all the time, Miss Sharons vac. packs them, she lets them sit in the fridge couple days no problems, I have kept fish fillets on ice from different lakes couple days, then home to wash and freeze, taste just as good as fresh... yes just as good....don't argue //
I never soak or freeze in water... no problem for at lease 6 mouths i know of...
All the time with a dash of salt. Sometimes two or three days and I soak it over night even if I know I'm freezing it.Quote:
Originally Posted by LSL Angler
I've done it all different ways and I personally can't tell much difference....325 deg. grease will fix bout anything:highfive
I freeze mine in the Ziploc plastic containers. They stack real well in the freezer. I submerse them in salt water when I freeze them. When I thaw them out they are like eating fresh fish.
Depending on how you batter or cook them, if eating the next day or two, I let them soak in a bath of seasoning till I am ready to cook. I like mine spicy and use a lot of cajun seasoning. But salt water, lemon juice, butter milk, anything as long as it stays cold.