Freezing Fillets

**Shad** · 07-27-2013, 08:53 PM

How does everyone freeze their fillets? I just froze some in a ziplock bag filled with water. Takes a long time to thaw them out so you have to plan way ahead of time to be able to cook them. Is there a better and quicker way to freeze and then unthaw the fillets?

**KDAVID1** · 07-27-2013, 09:15 PM

we used to use the zip lock bags--wife hated thawing them out too. got a food saver and for us that is the way to go. We put back ALOT of fish so the bag material can get expensive but it is well worth it for us. they thaw quick too--no water in them just fish.

**SeaRay** · 07-27-2013, 10:36 PM

Originally Posted by KDAVID1

we used to use the zip lock bags--wife hated thawing them out too. got a food saver and for us that is the way to go. We put back ALOT of fish so the bag material can get expensive but it is well worth it for us. they thaw quick too--no water in them just fish.

X2 on the food saver. Saves a ton or room in the freezer and thaws out quickly.
SeaRay

**bfish** · 07-28-2013, 08:19 AM

rinse and pat dry. place on sheet pan in freezer for about 10 mins. then remove from sheet pan and place in ziplock bag. fillets don't stick to each other this way.

**Luvfatslabs** · 07-28-2013, 06:39 PM

Foodsaver is the way to go

**moe** · 07-29-2013, 11:17 AM

I always do the ziplock and water thing. Just recently got a food saver and plan to try that out. Of course that will have to wait until after we exchange it for a new one. Dang thing quit working after about a roll of bags.

**Rees Guide** · 07-29-2013, 12:06 PM

Originally Posted by moe

I always do the ziplock and water thing. Just recently got a food saver and plan to try that out. Of course that will have to wait until after we exchange it for a new one. Dang thing quit working after about a roll of bags.

Why does it take a long time to thaw em when froze it water? We can thaw em in 20 to 30 minutes when we need to.

**CrappiePappy** · 07-29-2013, 03:54 PM

Originally Posted by Rees Guide

Why does it take a long time to thaw em when froze it water? We can thaw em in 20 to 30 minutes when we need to.

Allowing the fish to thaw "gradually" seems to keep the filet meat from getting a "mushy" texture, after having been cooked. Fast thawing can change the cell structure of the meat, and fluids/flavor can be lost in the process.
A lot also depends on "how" you thaw the fish ... and how you plan to coat/cook them, as well as how soon you plan on cooking them.

... cp

**speckfinder** · 07-30-2013, 03:53 AM

Originally Posted by crappiepappy

Fast thawing can change the cell structure of the meat, and fluids/flavor can be lost in the process.

... cp

"Fast" thawing means using hot water. This will start cooking the fish and ruining the texture/flavor.

**Rees Guide** · 07-30-2013, 05:02 AM

Not if you don't open the bag of fish, meat will stay cool and not start cooking. We have done it 100s of times with no complaints at all.
I usually, when fast, run the sink full of hot water and drop the unopened bag of fish in. By the time the water temp evens out we drain the water off and then open the bag of fish. A lot of times some is still stuff together and we run cold water and let it sit in it to finish thawing while we start cooking what has turned loose.
Don't like vaccum sealed myself just ole fashion I reckon. Heck if I could get paper milk cartons that's what I would use.

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