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I would like some input on this guys. I use zip locks bags and lay em flat until frozen then stand em up in a row which is ok but you can't stack em so its not real efficient. I've thought about going to small plastic/tupperware type containers like Monkeywrench which would allow stacking and I wouldn't be wasting bags. The nice thing about the bags is you can write the date, count, etc on it. I guess you could use removable labels on the containers? How do you store?
I vacuum seal all larger portions. I seal them before freezing. I have froze them first in the past then slide the frozen pile into a bag. Yes, I got a good tight seal but the sharp corners like to punch holes in the bag. Now I throw a paper towel in the front of the bag before sealing and seal. If it is smaller portion sizes or if I know I am going to cook them pretty quick I will put them in freezer bags and close the zipper almost all the way then push the bag under water in the sink to get out the little remaining air. Then label the bags.
Gallon and quart freezer bags, filled with filets and water, labeled as to how many filets, size, lake or river, and date caught, then into the freezer. Helps when frying for a lot of people to know how many you are thawing and what size (small, medium, large, mixed)
I do the same as Ski Trip.
Gallon bags fill with water let all the air out leave a little room for expansion water keeps filets from freezer burning.
Quote:
Originally Posted by arkcrappie
X3.
I do the same as ski trip except I don't label the size. All my fish are small.
I used to do the same as Ski Trip, and still date them, but now I vacuum seal them and it takes up a whole lot less space in the freezer and less weight on the shelves, I certainly think it does a better job keeping them fresh longer and they thaw out quicker too. But one other thing I do now is weigh the bags and put the weight on the package, I do this now because it's so difficult to know exactly how many pieces and what size they really are and some pieces are real small and some are slabs, so how much do I need to thaw out for a fish fry? Well the answer is 1/2lb per person, no matter what size pieces they are. 1/2lb per person works if you have the traditional stuff to go with them. Also md, I now put the filets in a colander, then the colander in a bowl, cover them with plastic wrap and place in the refrigerator over night. This keeps the fish moist but drained enough not to mess up the sealing of the bag. Hope this helps. By the way my vacuum sealer is a very inexpensive one, and so far it's worked well for several years.
we eat em so fast they dont have time to freezer burn!
Vacuum seal here, before I did like what everyone else has said ziplock bags filled with water.
Quote:
Originally Posted by RCC
:Rofl
butter bowl. Put a piece of masking tape on the lid to label. They stack well.
Started doing them like Md last year. Takes a little more time but worth it. Takes up less room in freezer and they taste a lot more like fresh fish.
Vacuum seal.