keeping your fish fresh...for a while

[basshole69]

most of you eat what you catch immediately after getting back from your trips or within a few days of it. But for those who don't and would like to find a better way of keeping fish fresh without much hassle, I would recommend this item. It's a bit on the expensive side but well worth it considering the reviews I've read and a couple of my friends that own one.

http://www.foodsaver.com/Product.aspx?i ... 90&pid=392

[PhishingPhanatic]

I have both a foodsaver and the Reynolds Handi-Vaac setup. Honestly, I would reccomend the Reynolds one, I see no difference in quality between fish frozen with it and the foodsaver, the bags are much cheaper, and it is so easy and quick to use. I barely ever use my foodsaver anymore. Here is a freezer full of fish frozen with the handi-vaac, we eat fish that have been frozen for 6 months and no freezer burn.

[basshole69]

oh I didn't even know Reynolds made one of their own...thanks for that info, dude

[basshole69]

i just went to their website and it shows that the item has been discontinued

[bolo]

I do it old school. I heavily salt my fish and let it dry in the sun.

[basshole69]

Well that stinks.....those worked well. Thanks for the heads up.

http://www.reynoldspkg.com/reynoldskitc ... n/home.asp

My wife says ziplock makes one as well
http://www.ziploc.com/?p=b10

Lol I hope so...I just ordered it on ebay yesterday afternoon

[permitchaser]

I do it old school. I heavily salt my fish and let it dry in the sun.

bacalao salao i have it the food saver

[basshole69]

I do it old school. I heavily salt my fish and let it dry in the sun.

i've tried that sun drying technique but after cooking the fish they seem to be way too dry for my taste...what's your threshold on how long to keep them out in the sun? do you look for anything in particular?

[bolo]

I do it old school. I heavily salt my fish and let it dry in the sun.

i've tried that sun drying technique but after cooking the fish they seem to be way too dry for my taste...what's your threshold on how long to keep them out in the sun? do you look for anything in particular?

Before you cook it you have to let them soak in water for a few days. This will rehydrate the fish and remove a good amount of salt.

[basshole69]

I do it old school. I heavily salt my fish and let it dry in the sun.

i've tried that sun drying technique but after cooking the fish they seem to be way too dry for my taste...what's your threshold on how long to keep them out in the sun? do you look for anything in particular?

Before you cook it you have to let them soak in water for a few days. This will rehydrate the fish and remove a good amount of salt.

hot, cold, or room temp water?

[bolo]

hot, cold, or room temp water?

Dude, it is easier to vacuum seal the fish then do this process.

[basshole69]

hot, cold, or room temp water?

Dude, it is easier to vacuum seal the fish then do this process.

i am going to vacuum seal it but it doesn't mean i'm not curious about your technique

[permitchaser]

hot, cold, or room temp water?

Dude, it is easier to vacuum seal the fish then do this process.

i am going to vacuum seal it but it doesn't mean i'm not curious about your technique

Dont you know bolo by now lol

[basshole69]

Dont you know bolo by now lol

yes...he's basshole lite jk, bolo

[Cookinman]

Guys, you are making this harder and more $$ than necessary.

ONLY Vacum seal if you are going to freeze. If you are going to eat fresh use Zip lock.

Place Filets in Zip lock

Place Zip lock in Collander

Place Collander on top of inverted Cereal bowl in a much larger "Catch Bowl"

Ice down collander

Place in refrigerator.

Melted Ice will drain through collander to big bowl while keeping filets on ice, yetout of the water where bacteria grows. Re ice every 2-3 days depending on how often you use the refrigerator.

Will keep Filets Fresh and BEAUTIFUL for 2 weeks like this.


For Freezing, Vacum Pak is hard to beat.

[basshole69]

thanks, chef

btw what's the best defrosting technique...i've usually just taken it out of the freezer and leave it in the fridge the night before and then cook it for dinner when it's finally soft. Is there any faster technique than that? I'm guessing that if it's sealed airtight that you could drop it into a pot of warm water but I could be wrong about that. i wouldn't want to jeopardize my food

[bolo]

What can we say Cookinman? We are lost without you.

[fixed80]

thanks, chef

btw what's the best defrosting technique...i've usually just taken it out of the freezer and leave it in the fridge the night before and then cook it for dinner when it's finally soft. Is there any faster technique than that? I'm guessing that if it's sealed airtight that you could drop it into a pot of warm water but I could be wrong about that. i wouldn't want to jeopardize my food

i heard leaving it in cold water is the best way to defrost. but im not sure on that.

[bolo]

Get a 5 gallon bucket. Fill the bucket half or fill of tap water. Put fish in the bucket. Do not put the bucket out in the sun. The sun will heat the water and will start to cook it. Depending on the size of the fish it can defrost with in 25-30 minutes. Fillets take 5 minutes. I do not like letting the fish thaw out in the fridge over night as it makes the fish meat taste fishy.

[PhishingPhanatic]

thanks, chef

btw what's the best defrosting technique...i've usually just taken it out of the freezer and leave it in the fridge the night before and then cook it for dinner when it's finally soft. Is there any faster technique than that? I'm guessing that if it's sealed airtight that you could drop it into a pot of warm water but I could be wrong about that. i wouldn't want to jeopardize my food

I always thaw mine this way: pull it out of the freezer about an hour before you want to cook it. Open the vacuum sealed bag that the fish is in, and put the whole bag in a bowl of COLD water. Let sit about an hour and it will be good to go. I don't like to thaw overnight in the fridge, as the fish sits in its own juices and gets more of a fishy taste. Also, make sure you open the bag, at least slightly, before thawing in the cold water, if you don't the vacuum seal will pull all of the liquid from the fish as it thaws and it will get dry.

[basshole69]

that technique works for me...thanks bolo

[bolo]

thanks, chef

btw what's the best defrosting technique...i've usually just taken it out of the freezer and leave it in the fridge the night before and then cook it for dinner when it's finally soft. Is there any faster technique than that? I'm guessing that if it's sealed airtight that you could drop it into a pot of warm water but I could be wrong about that. i wouldn't want to jeopardize my food

I always thaw mine this way: pull it out of the freezer about an hour before you want to cook it. Open the vacuum sealed bag that the fish is in, and put the whole bag in a bowl of COLD water. Let sit about an hour and it will be good to go. I don't like to thaw overnight in the fridge, as the fish sits in its own juices and gets more of a fishy taste. Also, make sure you open the bag, at least slightly, before thawing in the cold water, if you don't the vacuum seal will pull all of the liquid from the fish as it thaws and it will get dry.

The problem with your method is my fish are much larger and does not fit in a bowl.

[PhishingPhanatic]

thanks, chef

btw what's the best defrosting technique...i've usually just taken it out of the freezer and leave it in the fridge the night before and then cook it for dinner when it's finally soft. Is there any faster technique than that? I'm guessing that if it's sealed airtight that you could drop it into a pot of warm water but I could be wrong about that. i wouldn't want to jeopardize my food

I always thaw mine this way: pull it out of the freezer about an hour before you want to cook it. Open the vacuum sealed bag that the fish is in, and put the whole bag in a bowl of COLD water. Let sit about an hour and it will be good to go. I don't like to thaw overnight in the fridge, as the fish sits in its own juices and gets more of a fishy taste. Also, make sure you open the bag, at least slightly, before thawing in the cold water, if you don't the vacuum seal will pull all of the liquid from the fish as it thaws and it will get dry.

The problem with your method is my fish are much larger and does not fit in a bowl.

I only freeze fillets, never whole fish.

[Cookinman]

Admittedly, I am not the best W Brining back frozen fish to life....Usually do not freeze. Foodsafety guidelines will tell you to thaw in the fridge....Will curb bacteria growth better than the water way....I have done both with great results.


Bolo, what you would be doing without me - Lets see - Prolly still eating 1000 yr old eggs....SMOKED of course, my friend




Seriously, though, set up in a drip pan and iced, provided they are not kept in water, your filets will stay nice up to two weeks.

[GO4EM]

Seriously, though, set up in a drip pan and iced, provided they are not kept in water, your filets will stay nice up to two weeks.

Really 2 weeks. Thats good to know. I usually store my fresh filets in a zip lock and put in a cooler with heavy ice and leave in my garage fridge (that doesn't get opened much). Ice usually never melts. good thread.

[cotton]

excellent info! If I can store it in the fridge for up to 2 weeks, I may never freeze fish again...

[Cookinman]

excellent info! If I can store it in the fridge for up to 2 weeks, I may never freeze fish again...

I am making a mutton tonight that I caught the AM of the cold front, what was that ? week and a half ago?

Remember, cant really ice it once and forget it - to get MAX longetivity, you need to 1 - Keep the fish out of any melted ice water and 2 - Ensure it is always iced down....that will slow bacterial growth from reaching toxic levels.

[GO4EM]

excellent info! If I can store it in the fridge for up to 2 weeks, I may never freeze fish again...

I am making a mutton tonight that I caught the AM of the cold front, what was that ? week and a half ago?

Remember, cant really ice it once and forget it - to get MAX longetivity, you need to 1 - Keep the fish out of any melted ice water and 2 - Ensure it is always iced down....that will slow bacterial growth from reaching toxic levels.

My garage fridge seems so cold that I usually ice it once and I am good for 5 days or so. (Usually never keep fresh fish that long) The filets are on the verge of getting frozen but not frozen.

[Cookinman]

The filets are on the verge of getting frozen but not frozen.

That's ideal !