Thread: crappie fillet keeping and freezing?

Salt pulls the blood and oil out. Not really that big of a deal on crappie but it really helps on other, more bloody and oily fish.

I soak most all of my wild game except deer in salt water before freezing it.

Like dux said, a fast defrost will make fish all all types mushy every time.

I finally invested in a vaccum sealer. I love it!!! Works great for filets, deer steaks, deer roasts, etc.

Originally Posted by Quackrstackr

Salt pulls the blood and oil out. Not really that big of a deal on crappie but it really helps on other, more bloody and oily fish.

I soak most all of my wild game except deer in salt water before freezing it.

Like dux said, a fast defrost will make fish all all types mushy every time.

thanks used to soak our wild game i sw but never used it on crappies

Originally Posted by JTMavs

I finally invested in a vaccum sealer. I love it!!! Works great for filets, deer steaks, deer roasts, etc.

Recently picked up a vacuum sealer and everything I have sealed has sealed well. If it's a liquid or wet meat, mine has a tray that catches the liquid and seals well. We buy bulk meat and seal it in family sized packs.

Maybe just my imagination but I always felt like fish cought during hot weather like the end of summer were more on the muschy side.I fish for sauger a lot on the Ohio an the first ones caught have a tendency to be like that. After the water cools down they seam to be ok.one more thing you may try . Make sure your grease is 350 to 400 when you fry them,an above all else use peanut oil, makes all the difference in the world.

Originally Posted by JCCLARK

Saltwater is what will make them mushy, don't soak them,
it just speeds the deterioration process.
Put them in a zip-lock bag filled with water and freeze as fast
as possible.
Thaw as quick as possible too.
Soaking is the worst thing to do for fish.

Originally Posted by watergate

Maybe just my imagination but I always felt like fish cought during hot weather like the end of summer were more on the muschy side.I fish for sauger a lot on the Ohio an the first ones caught have a tendency to be like that. After the water cools down they seam to be ok.one more thing you may try . Make sure your grease is 350 to 400 when you fry them,an above all else use peanut oil, makes all the difference in the world.

I have read somewhere that you should not soak fillets, just keep them on ice, but don't let them lay in the melted water. I always soaked in salt water because it takes a lot of the blood and oil out of it, or at least that's what i've been taught. Maybe i shouldn't soak the fillets because they are a very light fish. I guess my fry daddy could be crapping out also and not heating at the correct temp. Anyways, i'll have to wait and see because i went on Tuesday first time out this year to Rough River and came home with nada. Lake was 5 feet over summer pool and they have been pulling about a foot a day. Water temps were 54 in the morning and then ranging from 58 to 61 degrees. The fish i was able to locate were scattered at best and too small. The wind didn't help either. Casted jigs and the old minnow and cork. Had to go to Mike Lennings restaurant to get my fish that night.

I've always put them in a zip lock freezer bag with enough water to cover the fillets. I will then squeeze out all of the air, seal the bag and lay flat in the freezer. Squeezing out the air and laying them flat in the freezer helps eliminate freezer burn by keeping the fillets under the water plus it makes it easier to stack and store the fish. I've had no issues freezing them like this and they will last over a year.Thumbs Up

I also soak and freeze in bags of water. I do fill the bags all the way with water to eliminate any air in the bag. My crappie and sauger turn out fine everytime.