What's the best way to thaw out a quart bag full of crappie and frozen water and how long does it take? Looking to thaw about 4 bags for fish fry this weekend.
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What's the best way to thaw out a quart bag full of crappie and frozen water and how long does it take? Looking to thaw about 4 bags for fish fry this weekend.
I use bags and just put them in the sink the night before, the melted water keeps them cooler than they would be in the fridge so they dont spoil.
I put the bags in Luke warm water in the sink, it takes a few he's.
Hours oops
What hawgrule said.Quote:
Originally Posted by hawgrule
If it's this weekend, even Friday, you've got plenty of time to let them thaw in the sink as mentioned above. But as soon add they're thawed get them back to the fridge until ready to cook.
Thanks for the advice guys! When they do thaw and its still early should I remove the water and then stick the fillets back in the fridge? I never have froze fish for a big fish fry before, its usually just go fish catch fish and eat that night and if you don't catch any then its taco bell on the way home!
I put mine in a colander in a bowl and cover with cellophane. That's because I want mine drained but not dried out. Then I dip them in butter milk before I put my meal mix on them and I don't want any water deluting my buttermilk.
I have seen this method first hand. It works great. It made me start using a colander in a bowl.Quote:
Originally Posted by Mac Daddy
the slower you thaw them the better they will be.
I agree with Gomer Snerd, don't get me wrong, frozen fillets are great but to me there's nothing like a fresh crappie fillet BEFORE it hits the freezer.
Can't argue about fresh crappie. But we vacuum seal ours now and I really can't tell any difference. Of course our fish never make it in the freezer more than a few months anyway. That's another reason we drain our freshly cleaned fish in a colander in a bowl covered with cellophane over night in the fridge so there's no water to mess up the vacuum seal.
I like that idea with the colander...i will be doing that from now on
Colander...brilliant, I would hand dry each filet...lol
That's what used to do too!Quote:
Originally Posted by Stubby
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Thanks guys for the tips! Gonna let them sit in the sink until bed time and then move them over to the fridge with a colander in a bowl with cling wrap on top until the cookout after a fun float on the mulberry tomorrow!
I had a guy swear he could tell the difference between fresh or frozen crappie. I thawed some fillets while we went fishing (I use a vacuum sealer also) and then cleaned a mess of fresh ones we had just caught. On a blind taste test, he couldn't tell the difference other than a lucky guess here and there.Quote:
Originally Posted by Mac Daddy
I agree with you on the vacuum sealed, and I imagine water sealed fish compared to fresh. Not many can REALLY tell the difference.
I like fresh ones because they're convenient to use right after you clean em. They don't need to be thawed out to hit the grease.
Heck, they all taste Good tho!!! [emoji4]
I can thaw them in an hour. Fill sink with water as hot as it will go and set them in it. It melts the outside quickly but doesn't take long and that scalding hot water turns ice cold in a short period of time and I just let it finish thawing in the cold water. Doesnt take long to thaw and the meat is still very firm for cooking.
Do not ever put in a microwave. Will turn your fillets into musk.
LittleJohn