Do you rinse your fillets?

[CatDaddy]

Learn something new everyday I guess. I always just froze them in water. Might have to try the vacuum sometime.

You do have to keep moisture out of the seal area. Some put a row of paper towels, I've chosen to buy a roll of Kirkland saran wrap (lasts me a year or more) and contain the moisture that way. I do my venison the same. Been told it doesn't matter, my experience tells a much different story. Keeps game WAY better, just an extra step you have to take.

 

[wslayer]

I use to freeze in milk cartons or zip lock bags, seemed like the fillets would absorb to much water during freeze time for my liking. Vacuum seal now if needed, but you can still get freezer burn between the fillets because it is virtually impossible to get all that air out of there if you have a few fillets stacked in a bag.

 

[Allen]

I add one step to vacuum sealing.....I wrap the fillets in saran wrap. Keeps the moisture from getting in the seal. I've had success up to over a year without freezer burned fish.

That, and/or a lot of people put a rolled up piece of paper towel in the bag to absorb the moisture. The vacuum sealer I've been using for over 15 years isn't commercial or a chamber model, but it does have a setting one can use for higher moisture foods. It's also rated for continuous use, which really helps when you're doing a couple deer at a time, or a moose.

If I notice moisture in tray or in the heat sealed strip, I may give it an extra seal to help guarantee a good seal.

 

[guywhofishes]

My estimate is I’ve been eating mercured up fish for 60 years. My eyes aren’t glowing so I must be ok.

The guvment was hyper-focused on mercury alone. Look into selenium's role in the matter of uptake/absorption of mercury in fish and you'll sleep better at night.

I have anyway.

 

[guywhofishes]

I add one step to vacuum sealing.....I wrap the fillets in saran wrap. Keeps the moisture from getting in the seal. I've had success up to over a year without freezer burned fish.

Chamber vacuum. Bags only cost nickel too.

You're welcome.

 

[lunkerslayer]

You do have to keep moisture out of the seal area. Some put a row of paper towels, I've chosen to buy a roll of Kirkland saran wrap (lasts me a year or more) and contain the moisture that way. I do my venison the same. Been told it doesn't matter, my experience tells a much different story. Keeps game WAY better, just an extra step you have to take.

Have you ever tried flash freezing before you vacuum seal, thats what i do for vegetables but have always did the water for my walleyes. But i cant see why it wouldn't work for fish or meat as well.

 

[CrappieHunter]

Have you ever tried flash freezing before you vacuum seal, thats what i do for vegetables but have always did the water for my walleyes. But i cant see why it wouldn't work for fish or meat as well.

Yeah when I do my salmon I like to freeze then vacuum seal

 

[Silver]

Yeah when I do my salmon I like to freeze then vacuum seal

I have been putting my filets on a cookie sheet and then into the freezer for a couple of hours....takes the moisture out of them before vacuum sealing. I have used this method for years.

 

[CatDaddy]

Chamber vacuum. Bags only cost nickel too.

You're welcome.

Do you have a model you'd recommend?

 

[CatDaddy]

Have you ever tried flash freezing before you vacuum seal, thats what i do for vegetables but have always did the water for my walleyes. But i cant see why it wouldn't work for fish or meat as well.

When you say flash freeze, do you mean just putting the fillets in the freezer for a while first? When I think flash freeze, I think of something way colder than my freezer.

 

[Rowdie]

I have been putting my filets on a cookie sheet and then into the freezer for a couple of hours....takes the moisture out of them before vacuum sealing. I have used this method for years.

This is the only method I haven't tried. All others methods people mentioned I've tried. Fact is, they're still not as good as fresh! (Unless it's a really short freeze time)

 

[CrappieHunter]

This is the only method I haven't tried. All others methods people mentioned I've tried. Fact is, they're still not as good as fresh! (Unless it's a really short freeze time)

Yeah if I eat fish I eat them fresh, if they end up in the freezer they’ll be eaten at the end of the year family fish fry where they don’t notice a difference

 

[Rowdie]

YUP....Best way to do frozen.. Batter and deep fry. I've made/spoiled my wife into a walleye snob so I may as well never freeze it.

 

[tikkalover]

The wife caught a 10 pound kitty cat today on Sakakawea, bleed it out in the live well and have it soaking in salt water in the camper fridge.

Will let you know how it turns out tomorrow after dredging it in seasoned corn flour and giving it a bath in 375 degree oil.

This morning I took the catfish out of the saltwater and put it on paper towels and then put paper towels on top of the fish and pressed most of the water out of it. Put it in a plastic bag and the fridge until supper time. Then I put it on paper towels and pressed more moisture out. Put it in an egg/mike mixture then into the seasoned corn meal. Corn meal was seasoned with garlic powder onion powder season salt and pepper.

It was delicious, I always say if you’re fish tastes fishy you didn’t clean it right and take care of it properly

 

[Rowdie]

That'll beat poorly processed/frozen walleye!!

 

[wslayer]

Do you have a model you'd recommend?

American Test Kitchen
https://www.americastestkitchen.com...70-countertop-vacuum-sealers#reviewable-10577

Disregard this, further investigation looks to be quite small chamber.

 

[wslayer]

I am shopping chamber sealers also. Leaning Avid Armour or LEM

 

[CatDaddy]

This morning I took the catfish out of the saltwater and put it on paper towels and then put paper towels on top of the fish and pressed most of the water out of it. Put it in a plastic bag and the fridge until supper time. Then I put it on paper towels and pressed more moisture out. Put it in an egg/mike mixture then into the seasoned corn meal. Corn meal was seasoned with garlic powder onion powder season salt and pepper.

It was delicious, I always say if you’re fish tastes fishy you didn’t clean it right and take care of it properly

That looks GREAT! Only problem is I didn't get a piece!

My method is slightly different than yours - I pat dry, into flour, then into egg/milk wash, then my go-to 50/50 Shore Lunch and unseasoned panko. Shore Lunch is usually all cajun or 50/50 cajun/original. My wife is partial to beer battered, so I do that once in awhile.

Both methods I hit with a sprinkle of salt immediately after they come out of the grease. Also, I use a thermometer to make sure I'm 350-360 degrees grease temp before dropping fillets in.

With teenage boys I'm usually making a pile of fish. Use paper towels between layers of fish and don't cover it, it'll take the crunch of the batter. Set the oven on "Warm" and put the fish in there while continuing to cook the rest. For reheating leftovers, we use our air fryer which brings it back to crispy.

You probably already knew all this, just wanted to share my methods. Jealous of your meal, thanks for sharing!

 

[CatDaddy]

I am shopping chamber sealers also. Leaning Avid Armour or LEM

@luvcatchingbass I think you said you have a chamber sealer. Myself and Slayer looking at them too. Any recommendations? What do you have?

 

[CrappieHunter]

That looks GREAT! Only problem is I didn't get a piece!

My method is slightly different than yours - I pat dry, into flour, then into egg/milk wash, then my go-to 50/50 Shore Lunch and unseasoned panko. Shore Lunch is usually all cajun or 50/50 cajun/original. My wife is partial to beer battered, so I do that once in awhile.

Both methods I hit with a sprinkle of salt immediately after they come out of the grease. Also, I use a thermometer to make sure I'm 350-360 degrees grease temp before dropping fillets in.

With teenage boys I'm usually making a pile of fish. Use paper towels between layers of fish and don't cover it, it'll take the crunch of the batter. Set the oven on "Warm" and put the fish in there while continuing to cook the rest. For reheating leftovers, we use our air fryer which brings it back to crispy.

You probably already knew all this, just wanted to share my methods. Jealous of your meal, thanks for sharing!

The air fryer thing is nice to know, I never keep fish in the fridge because the other ways to reheat it doesn’t work that good. Ill try that next time thank you