Fish Shelf Life

[Allen]

In my humble opinion, I tend to not let let the fish stay in the fridge for more than a day before getting packaged up or eaten. Bigger deal though seems to be the water temp the fish were caught in and how well they were taken care of before hitting the skillet. Filleting warm dead fish leads to more problems than I have encountered with fish stored in the fridge for 2-3 days.

 

[guywhofishes]

hot/pale/long-dead fish

oh man... when I think back and recall the pale hot fish my grampa and gramma used to gut and scale... yeesh

 

[Big J]

This! Soaking fish is not the norm. I like to vacuum pack my fish when the fillets are still pink. I don't like cleaning those "Nice white fillets" from fish that are bled out. I mean if you have to travel with fish and clean them long after they are dead, I get that. However up at the lake with a livewell full of fishI much prefer to fillet, wash fillets and vac pack immediately. I like to get at them when they are flopping, flipping and trying to dodge my knife. The flavor/texture of the meat is much better and is not like fish that are "white" and have been soaked in water for too long. There is a difference in deep fried fish, but a much much more noticeable difference in taste/texture when grilling. Soaking fish is a nasty. Years ago I did soak it, now the most soaking it gets is in a bowl prior to vac packing.

anybody here soak their steaks? pork chops?

didn't think so - what the hell you soaking your fish steaks for?

my filets get rinsed well after fileting and then never soak in anything again

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with the exception of the milk/egg wash just prior to dry coating!

 

[guywhofishes]

well now there's at least two of us

 

[DirtyMike]

just jerkin your chain as you know - I bet 95% of the stubborn Germans from Russia in central ND still soak their fish in milk

my grampa, gramma and mom sure did Thumbs Up

in fact I did for a while too but then my French kicked in and I turned all persnickety

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I'm straight up German. Barrel-chested, drink beer, and goes from white to sunburnt in the summer time.

 

[guywhofishes]

d'accord

 

[Duckslayer100]

I have a hard enough time just getting a fish from the cleaning board to the frying pan before it's consumed, I can't even imagine what it's like wondering if a fish has gone bad in the fridge.

 

[snow]

I almost always soak my walleye in 7up@ home over night or a day or two tops,firms the meat up nicely,shore lunch they go from the knife to the fry pan,thats seems to be the best,just not the same once the fillets are frozen.

 

[Captain Ahab]

Fillet, rinse, pat dry and vacuum pack. I don't like to leave them in the fridge for more than 4-5 days.

 

[shorthairsrus]

They say rinse in salt /milk mixture. I generally rinse the fillets once at the cleaning station as I want to get as much of that bacteria off - then when I get home I rinse with salt water if I am going to freeze. Reason it removes the remaining blood and sets up the filet with a protective coating for freezing. Last weekend I had to clean dead fish as the cleaning station has been booming all weekend. Earlier this year six mile was down, lakewood was down - every sconi, sota, local and his brother used the one over by us. I was off the water at 830 by the time it was free was two hours later -- I broke every ans law and some of the fish were still alive but had some dead ones. The dead ones I could see the filet was already breaking down within that short period of time. I seen a guy dragging a stringer earlier that day - I cant imagine.

 

[huntorride365]

I notice a small amount of freezer burn on the edge of the fillet exposed to the vacuum seal bag. You? Doesn't seem to affect the taste but I am contemplating trying something else. I do flash freeze them first. Maybe I should wrap them is Saran Wrap too? PS, this isn't after months in the freezer, can happen less than one month from catching.

 

[Enslow]

If your pinky gets stinky put away the dinky...

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This! Soaking fish is not the norm. I like to vacuum pack my fish when the fillets are still pink. I don't like cleaning those "Nice white fillets" from fish that are bled out. I mean if you have to travel with fish and clean them long after they are dead, I get that. However up at the lake with a livewell full of fishI much prefer to fillet, wash fillets and vac pack immediately. I like to get at them when they are flopping, flipping and trying to dodge my knife. The flavor/texture of the meat is much better and is not like fish that are "white" and have been soaked in water for too long. There is a difference in deep fried fish, but a much much more noticeable difference in taste/texture when grilling. Soaking fish is a nasty. Years ago I did soak it, now the most soaking it gets is in a bowl prior to vac packing.

I like to shock my fillets in ice water after they are rinsed for a half hour or so until the tails start to curl. That really firms the meat up.

 

[MathewsZman]

If your pinky gets stinky put away the dinky...
said the man with much stinky dinky experience :;:muahaha

 

[shorthairsrus]

[


I like to shock my fillets in ice water after they are rinsed for a half hour or so until the tails start to curl. That really firms the meat up.[/QUOTE]

Salt or no sale In that ice water?

 

[Enslow]

[


I like to shock my fillets in ice water after they are rinsed for a half hour or so until the tails start to curl. That really firms the meat up.

Salt or no sale In that ice water?[/QUOTE]

I dont use salt. Even devils lake pike will be white after using this method.

 

[svnmag]

Snow knows damn right.

 

[tikkalover]

 

[CatDaddy]

This! Soaking fish is not the norm. I like to vacuum pack my fish when the fillets are still pink. I don't like cleaning those "Nice white fillets" from fish that are bled out. I mean if you have to travel with fish and clean them long after they are dead, I get that. However up at the lake with a livewell full of fishI much prefer to fillet, wash fillets and vac pack immediately. I like to get at them when they are flopping, flipping and trying to dodge my knife. The flavor/texture of the meat is much better and is not like fish that are "white" and have been soaked in water for too long. There is a difference in deep fried fish, but a much much more noticeable difference in taste/texture when grilling. Soaking fish is a nasty. Years ago I did soak it, now the most soaking it gets is in a bowl prior to vac packing.

^^This^^

 

[svnmag]

No.

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Best flavor IMHO is a soak in lemon soda and freeze in the same. If I had a vac-pac, I'd spritz the meat in more citrus to further dilute the taste of mud. I love the smell of a river bank, etc but don't wan't to eat it. None of this is wrong.

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You don't taste the farm or the sea at Long John Silver's.

 

[johnr]

Butt salt is a tasty alternative