Thread: Question about rinsing fillets

I just put them in a bowl & rinse them all at once, changing the water in the bowl a couple times. Most of the time I freeze them (until I accumulate enough for a "fry") by putting them in a zip-lock baggie, filling with water, add salt, and burp all the air out. I've fried them over a year later....still taste like they were caught that day. Thaw them in the 'fridge, and brief rinse before prepping to fry.

I say rinse everything off with cold, cold water and then pat dry with paper towels as much as possible before freezing or preferably cooking the next day. If cooking keep in fridge covered. Main thing is get the fillets dry before freezing, storing or cooking. The sooner cooked the better and why freeze, they're a resource available all year.

NEVER!NEVER! rinse your fellets vigorously. You will force water into the flesh and it will be mushy. Use a gentle spray just long enough to get the surface crud off. If you still have a little blood on/in them, put then in a bowl of really cold water with a little salt for a couple hours. Good eating.

I prefer to completely cover my fillets in water prior to freezing, otherwise they'll freezer-burn.

I rinse all stuff off them, pat dry, and vacuum seal with no water.

Originally Posted by MrPaulAR

I rinse all stuff off them, pat dry, and vacuum seal with no water.

x2

Originally Posted by NeonMoon

I prefer to completely cover my fillets in water prior to freezing, otherwise they'll freezer-burn.

What he said x2

I usually just rinse each fillet individually under running cold water to make sure an errant scale or two doesn't find its way into the freezer bag...then take the entire pan of fillets and run them under gently running cold water until the water running over the top is clear.