Reply to thread

Message

<blockquote data-quote="WormWiggler" data-source="post: 36022" data-attributes="member: 245">In what seems like the distant past, I caught enough fish to freeze some.&nbsp; I used the in water in a milk carton method and was very dissatisfied with the results,&nbsp; mushy fish that were a pain to get thawed without a long wait.SO I don't recall how I found it, but I read an article that stated.&nbsp; &quot;only the outside of a fish should be in water&quot;.&nbsp;&nbsp; now right away I was all WTF.&nbsp;&nbsp; but basically the guy said fish meat is separated from water in the lake by the their skin and should be kept this way.&nbsp; He advised to filet them like normal.&nbsp; Rinse quickly for clean up.&nbsp; Pat dry.&nbsp; Cool down over a bed of ice.&nbsp; Vacuum seal individually.&nbsp; I found a tupperwear of my wife's that had like grill in it for the ice down.&nbsp; Since I is too poor fro an Obama vacuum sealer I used saran wrap and forced all the air out.&nbsp; Now I debone and cut a filet into about 4 pieces (8 per fish), so I use a lot of saran wrap.&nbsp; But then I put them all in a big freezer bag.&nbsp; I am pleased with the results and like that I can count out how much fish I am thawing out.So is this the weirdest fish handling technique anyone is using?:;:smokin</blockquote>

[QUOTE="WormWiggler, post: 36022, member: 245"] In what seems like the distant past, I caught enough fish to freeze some. I used the in water in a milk carton method and was very dissatisfied with the results, mushy fish that were a pain to get thawed without a long wait. SO I don't recall how I found it, but I read an article that stated. "only the outside of a fish should be in water". now right away I was all WTF. but basically the guy said fish meat is separated from water in the lake by the their skin and should be kept this way. He advised to filet them like normal. Rinse quickly for clean up. Pat dry. Cool down over a bed of ice. Vacuum seal individually. I found a tupperwear of my wife's that had like grill in it for the ice down. Since I is too poor fro an Obama vacuum sealer I used saran wrap and forced all the air out. Now I debone and cut a filet into about 4 pieces (8 per fish), so I use a lot of saran wrap. But then I put them all in a big freezer bag. I am pleased with the results and like that I can count out how much fish I am thawing out. So is this the weirdest fish handling technique anyone is using?:;:smokin [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA