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guys, many of my fish in the freezer are a little freezer burned. I was given this machine called food saver. I think it will help a lot. 1 st I freeze them flat on a cookie sheet, then do the food storage thing. it sucks all the air out and uses a heavy bag.
want to add a picture
what i do is use wax paper you can get it cheap at the Dollar store ,i wrap my fillets in that then put it in the food saver bag and vac and seal,the wax paper stops then fillets from leaking juices that void the seal!!!
Pre freezing on a cookie sheet helps with the juices too. Also keeps the vacuum from squishing your hamburgers if you freeze them before you seal them.
Pre freezing sounds like a great fix to get rid of the juice problem, thanks.
I have just always sealed mine without any pre freezing or wrapping. Got to give that one a try. I know I used to years ago fillet Dolphin wrap in butchers paper then wrap in brown paper and freeze. Never had any problems with burn.
Been using a sealer for 6 years now and have per-freeze on a cookie sheet on top of wax paper all the time. Works very well. Got to try Jo's way :)
I dry the fillets the best I can on paper towels and seal. I always double seal each end of the bags.
butch,Quote:
Originally Posted by gabowman
i dry mine with paper towels wrap in wax paper put in food saver bag vacuum seal one time and done!!!
For as long as I have put fish in the freezer, after fileting and washing, I place them in a zip lock freezer bag, and cover them with water, seal bag and freeze. After a year or longer in captivity, they still taste just as fresh as the day they were caught and never do they freezer burn due to the protective coating of frozen water surrounding the filets. No vacuum sealer necessary.
i done it that way for years as well,went to the vacuum seal to save space and save money on other meats !!!!Quote:
Originally Posted by Inkdabber
After you freeze them on the cookie sheet, dip them in ice water to get an ice glaze on the fillets. Then vacuum seal them.
frostman, what does the water dip do for you?
Yea, why do that?
Same here. Have kept for 2 to 3 years and still good. Had the food saver a few years ago. Much rather freeze in water.Quote:
Originally Posted by Inkdabber
I do mine like Ink. No problem in quite a few years.
I used inks way for a long time. Only reason I got sealer was the way they stack better in freezer as well. Like butch said I double seal both ends. I filet, wash, and seal. My sealer has a moist setting and have never had a problem
This is exactly how we do it!Quote:
Originally Posted by Inkdabber
The ice protects them?
Yep and you don't have to fill the bag slam full either. I put mine in quart bags, cover the fillets, as I am sealing mash ALL the air out. I then lay them out flat in a meat tub, once they are frozen I just stack em up. Used to use milk cartons back in the day, never froze em in now brown bag but I near old as Cray!!:RoflQuote:
Originally Posted by brettw
Been doing like Ink for many, many years. Back when I was Salmon fishing in Lake Mich, I had fresh Salmon the year round and some times I'd pull out some that were 3 and 4 years old and they were like the day that I had caught them. That little bit of frozen water coating them protects them from freezer burn.