How do you freeze your fillets for the best flavor? Do you freeze them in water to prevent freezer burn? Use a vacuum sealer or plastic bags? Salt them? Just curious to hear what others do.
Thanks
How do you freeze your fillets for the best flavor? Do you freeze them in water to prevent freezer burn? Use a vacuum sealer or plastic bags? Salt them? Just curious to hear what others do.
Thanks
If vegetable oil is made from vegetables, what's baby oil made from?
Every now and them we'll throw some salmon or trout in the vacuum sealer, but most fish rotate and get eat pretty often. I clean, soak/rinse, re-rinse, and freeze dinner portions in water. I try to keep my fillets cold through the entire process.
Thaw, rinse, cook.
I vacuum seal 'em after getting them as dry as I can on paper towels.
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Had some fish get lost in the freezer that had been frozen in water, was three years old, you wouldn't have known it without the date on the package, tasted like it had just been caught. Have been doing it this way for 30+ years now, don't think I'll change. Did vacuum seal some striper filets last year, haven't tried them yet, but the smoked chicken we packed that way has been real good, fish should be the same I hope.
Waterboy1
Freeze in water
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Ive been freezing in water as well. Thought about vacuum sealing, but I dont expect them to stay in the freezer too long.
If vegetable oil is made from vegetables, what's baby oil made from?
done the freezing in water for 40 years, now we vaccum pack fish, as well as the smoked meats, rabbit, coon, and anything else I catch,grab or shoot. works great, taste great,and last long time