freezing your catch?

I used to use a food saver but found the fish got freezer burned after about 6 months so found a post about using butter tubs or a cake pan and freezing your catch in a block of ice. so I am trying that now I tried both ways i filled a cake pan half full of water added fish the topped of with water tell i had a1/4 inch for ice to rise then after it frooze i flipped it out wrapped twice in aluminum and then freezer paper. the other ones i put in butter tubs and froze. so just wondering how long do you think i have to eat them?

JJ

should be good foar a year

i've ate fish 2years old and still tasted good

I use Quart freezer bag with eight to ten fillets then filled with water and like speckfinder said they will be good two years at least.

I have kept fish 3 years that tasted fresh like they were just out of the water. The secret is to freeze them in water with no air in contact with the ice or else or self defrosting freezers will melt enough ice to freezer burn the top layer.

If you are using tubs of some kind, put a layer of saran wrap right on top of the water and lay it flat with no air in it before you put the lid on. (I do this with anything where I want to keep ice like my home made wild turkey broth or stock.) If you are putting the fish in freezer bags, like I normally do, fill the bags with enough water to cover the fish, seal the bags leaving about a 1/2" to 1" gap on one side and press the bag until water starts coming out of that gap. Seal the gap while the water is still coming out and lay the bag down to make sure there is no water in it.

Personally, I don't freeze my fishin water anymore. I have found that the flesh is spongy--not as firm--whenever I thaw it to cook. It's just not my preference.

I have had no problem with using ziploc vacuum bags (no water). I usually don't let my frozen fish get more than six months old. I date my bags and use the oldest bags first. The flesh is firm and just like the day it was caught.

aj

I date my bags, too, but my crappie taste just as fresh and firm if I freeze as I mentioned above. It may depend on the type of fish and when they were caught. My oldest son had caught some catfish, he fileted most of them but had a real hoss that he skinned and froze whole that were mushy. I'm not sure if it was the fish or how they were frozen, but I would defy anyone to tell if my frozen crappie filets were fresh or not.

I still use the Foodsaver,but get most of the water off the filets first on a towel.Then I seal twice. Used to freeze in water, too much room taken up in freezer.Never really noticed any taste difference.Have heard some good reports on the Ziploc bags.

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Originally Posted by blairarnold

I have kept fish 3 years that tasted fresh like they were just out of the water. The secret is to freeze them in water with no air in contact with the ice or else or self defrosting freezers will melt enough ice to freezer burn the top layer.

If you are using tubs of some kind, put a layer of saran wrap right on top of the water and lay it flat with no air in it before you put the lid on. (I do this with anything where I want to keep ice like my home made wild turkey broth or stock.) If you are putting the fish in freezer bags, like I normally do, fill the bags with enough water to cover the fish, seal the bags leaving about a 1/2" to 1" gap on one side and press the bag until water starts coming out of that gap. Seal the gap while the water is still coming out and lay the bag down to make sure there is no water in it.

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I think he means "lay the bag down to make sure there is no AIR in it."
and this is exactly how i freeze my fish too - and they're good for at least a year, but in my house, they're all gone at the one year point (usually sooner), so I can't speak for how much more than a year they're good for.

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Originally Posted by joejv4

I think he means "lay the bag down to make sure there is no AIR in it."
and this is exactly how i freeze my fish too - and they're good for at least a year, but in my house, they're all gone at the one year point (usually sooner), so I can't speak for how much more than a year they're good for.

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You're exactly right. I did misspeak or mistype as the case may be.

Quote:

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Originally Posted by blairarnold

You're exactly right. I did misspeak or mistype as the case may be.

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It's those new-fangled jumping keyboards!!!!! LOL

I knew what you meant cause it's just how I do it, just want to make sure we don't get folks trying to get air in the bags:eek:

I have tryed this with mushrooms and fish, it works great. Take cookie sheets that will fit in your freezer. Place your filets (alternating) with the skin side down. Place in freezer. After about 20-30 minutes (depends upon your unit) pull the sheet out, use spray bottle, lightly spray and place back in freezer. Do this twice and then let freeze overnite. Remove and vacum pack and place back in freezer. All processing ships flash freeze their catch and then package. Try it, it works for me. If I am going to eat within a month, then I will freeze in water.

Chuck

Ok I lived in Corpus Christi for 30 years Fished and Fished froze fish every year we had a Super Bowl Party frying Fish some would bring old Fish.
We found the Best way to cook old Fish as well as Fresh fish Saltwater or Fresh Water is to cut red out of all fish
Cut into about 1" pieces or a little larger
Season with season salt
Garlic Powder
Place in Gallon Ziploc Bag
Add 1/4 cup of Beer
1/4 cup of Mustard
Mix well in bag, let sit for about 4 Hours at least over night is best
Dredge in Zatarain's Fish Fry can add a teaspoon of red pepper to a gallon of Zatarain's
In a large pot 1/2 full of oil let temperature get to 375
Gently set fish pieces ( Basket) in hot oil when fish floats to top can brown for just a second or two not two much take fish pieces out start serving and keep fish coming
The Best
Lester

my 2 cents worth....quart zip lok FREEZER bags...fillet in, fill w/water, squeeze air out, lay on side........

thaw & cut pieces in desired size
roll in mustard
roll in Zattarains fish Fry(we use plastic grocery bag and shake it up)
heat peanut oil to 350 deg
after they float... brown as desired
be sure to get your share fast

I have been freezing my fish for years in Zip Lock Freezer Bags filled with water. Get the air out and your good for at least 18 months. I date mine as well and always try and use the oldest first. Just had a big ole fry the other day and my oldest bag was 14 months. Even had a couple people tell me how the fish tasted fresh.

[QUOTE=gman;808587]I still use the Foodsaver,but get most of the water off the filets first on a towel.Then I seal twice. Used to freeze in water, too much room taken up in freezer.Never really noticed any taste difference.


Getting the water off with paper towels is the trick. We have a 4th July party every year and serve fish that were caught from the day after the 4th til the following July 3rd. This is usually around 40 lbs of fish. No one can tell the difference from the fish caught one day after or one day before.

if you put your fish in a zip loc, add a little water and zip it nearly shut then submerge the bag in a 5 gallon bucket, the water pressure will remove any air in the bag. work the fish around and all the air will leave the bag. then still holding the bag under water, you can squeeze most of the water out of the small spot left unzipped, leaving the fillets still covered with a little water, which will protect em from freezer burn.