fillet storage

**strmwalker** · 05-05-2013, 08:03 PM

Originally Posted by Inkdabber

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 !!!!

**frostman** · 05-05-2013, 09:13 PM

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.

**brettw** · 05-05-2013, 10:02 PM

frostman, what does the water dip do for you?

**brettw** · 06-09-2014, 11:51 AM

Yea, why do that?

**polepusher** · 06-09-2014, 01:00 PM

Originally Posted by Inkdabber

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.

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.

**ofishlbizzness** · 06-09-2014, 04:28 PM

I do mine like Ink. No problem in quite a few years.

**brush pile** · 06-09-2014, 08:34 PM

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

**Crappie Buster** · 06-09-2014, 09:00 PM

Originally Posted by Inkdabber

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.

This is exactly how we do it!

**brettw** · 06-09-2014, 09:01 PM

The ice protects them?

**Rees Guide** · 06-09-2014, 09:09 PM

Originally Posted by brettw

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!!

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