To not hijack another thread, I would like to start another about the best way to store fish in the freezer. I've not tried the method Matt described where you freeze them in containers of water but I think it would take up more space in my freezer than I have. I've used several Foodsaver vacuum packers over the years and they do a decent job but I am not totally thrilled with the results. The commercial grade packers seem to do a much better job and I am thinking about buying one but, boy, are they expensive.
Any input would be appreciated.
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Matt's method wins for home use. Sucker machines that they call vacuum packers do not do the job. One must invest well north of $1000 for a chamber vacuum machine. And expect to pay several dollars per bag for anything of quality. The best machine I've owned I dished out over $3000 for. Without going to a chamber machine then flooding your bags with water will out do any other method. There is a lot more to the equation for freezing fish and having a quality product though. The next big concern is how fast you can get your fish down to 0 degrees. Cell destruction from a slow freeze will always produce a inferior product regardless of packaging method. That's what my experience has proved anyway.
Rod
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I use both methods but mostly use my vacuum sealer(Foodsaver V3825). Its was not all that expensive and works well as long as you check and make sure it seals. These packages not only take up less room in freezer but also take less time to thaw for the fish fry. I have kept fish for over a year without freezer burn, but usually gets eaten well before that.
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My sealer is a cabelas version and works great. I have yet to have a bag loose its seal and have not experienced freezer burn. Buy the bags in bulk at costco and they last forever. I try only to freeze enough fish to have for a few months out at the most. If the freezer is full I throw um back, if i'm running low than more fish come home. I would much rather save that freezer space for deer and elk meat.
I use both but lean more to the ziploc's because it's quick and doesn't feel to cost me as much per bag. I add water till the bagis about 1/2 full then sqeeze all the air out and lay them on a tray or flat. I i use the sealer and am having a problem with moister I put the fillets in the freezer just long enough so they don't seem wet the package them.
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I use the same method As i do for fruit. Lay the fillets out on wax paper and freeze with no bags around them. THem once frozen solid i will bag them in Ziploc freezerr bags. Two thing s this allows me to have each fillet separated in the bag, I can pull out exactly the number of fillets i want to prepare. Secound the fillets freeze way faster separate not gouped together, and i can get alot of fillets in a gallon ziploc also. Never have I had one freezer burn.
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