Best way to store fish fillets in the freezer? I’ve been told by multiple fisherman that the best way to store fish fillets in the freezer is by putting them in a ziplock bag with...

FS Digest

I’ve been told by multiple fisherman that the best way to store fish fillets in the freezer is by putting them in a ziplock bag with water, so they’re essentially frozen in a brick of ice.  That’s what I’ve been doing for the past year and a half and it works great. However, it takes up a good amount of space. I have a vacuum sealer and I was wondering if anyone has used a vacuum sealer to store fish.   Can anyone tell me if it’s just as good to do it that way or why storing them in ice is the best way?

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by Passessor

Barnacles Loc: Northern California

I've done it both ways, it seems to work fine either way. The objective is to have no air space around the fish. If your vacuum sealer gets all (or nearly all) of the air out and the bag gets a good seal, you'll be in good shape.

plumbob Loc: New Windsor Maryland

I am with barnacles. Water is okay, but actually i preferred the taste to a vacuum sealed fish. Maybe it is a mental thought but it seems less watery tasting. Besides the room for 20, 30 or more fish gets rather taken up with water bags vs vacuum sealed.

DozerDave Loc: Port Orchard Wa.

I’ll third the vacuum sealed method...🐟on

Big dog Loc: Bayshore, Long Island, New York

FS Digest wrote:

I’ve been told by multiple fisherman that the best... (show quote)

Try a marinade instead of water, and only enough to cover the fish.

Fish Dancer Loc: Guntersville, Alabama

DozerDave wrote:

I’ll third the vacuum sealed method...🐟on

Fourth.

TBRhino Loc: NC and FL

I am still a freeze in water guy, probably old habit. All the fish you buy frozen are vac sealed so guess that tells us the real answer. Personally most pan fish types I still freeze in water and trout, salmon and all salt water I vac seal. Most important is enjoy eating the fish you keep that is the best part.

bapabear Loc: Blaine, Washington

TBRhino wrote:

I am still a freeze in water guy, probably old habit. All the fish you buy frozen are vac sealed so guess that tells us the real answer. Personally most pan fish types I still freeze in water and trout, salmon and all salt water I vac seal. Most important is enjoy eating the fish you keep that is the best part.

Most people do not realize that fresh fish in many stores and restaurants means fresh frozen. Also true fresh fish in a store have often been partly frozen several times before you get them. Once in a boat hold with ice, then at the processor, then in shipment and often in the store that is selling the fish. The thawed fish on display in many large markets may even say previously frozen.

As for packing, I like vac. bags at home, but many Alaska lodges using vac. bag systems do not realize that the frozen bags shifting around in shipment often cause holes and air leaks in the bags. A Rocky Point, the fish were tightly wrapped in stretch seal then wrapped again in freezer wrap. The fish immediately got flash frozen. I do not remember anything but compliments from returning customers. Just remember, regardless of how well you wrap your fish, poorly cared for fish in, poor eating fish out.

Justoldjim Loc: JUNCTION CITY, OR.

plumbob wrote:

I am with barnacles. Water is okay, but actually i preferred the taste to a vacuum sealed fish. Maybe it is a mental thought but it seems less watery tasting. Besides the room for 20, 30 or more fish gets rather taken up with water bags vs vacuum sealed.

yes on the vacuum sealer found a some catfish from 3 years ago in the back of my freezer and had to try it about as good as the day I put it in

live to fish Loc: Tampa and s/w virginia smith mountain la

I have used a vacuum sealer for all fish, whole or fillets as well as crabs. The frozen water method makes them bland and watery. Just be sure they are sealed very tightly. Cleaned crabs I cover in a paper towel to keep them from puncturing the vacuum bag when sealed. Cut off all fins on whole fish to avoid puncturing the bag.

Jack Salman Loc: Crystal Falls, Michigan (UP)

Vac pack 100%. Something to consider is the chlorine that is in most water supplies. I don't know how much it would effect the taste, but could be a factor.

Fishing Fool Loc: redding, ca

Jack Salman wrote:

Vac pack 100%. Something to consider is the chlorine that is in most water supplies. I don't know how much it would effect the taste, but could be a factor.

We vacuum pack all of our fish and have found it works well and have recently eaten some bottom fish that were two years old and tasted great. I used to use the frozen in water method iand it just takes up too much room for several pounds of filets.

Gary Northrop Loc: Richland WA

I've used both methods for decades -- each method keeps fish good for years. Two reasons for
freezing in water in a Ziplock are it's faster and it's cheaper. Consider that vacuum bag material
is $.50 or more per foot; that's why I make vacuum bags 4" longer so I can use them multiple
times. I also always wrap fish in Saranwrap; it keeps the fish from stinking up the bag and also
keeps moisture from the fish fouling up the vacuum machines mechanism.

seatrout Loc: Florida in winter PA in summer

I dry seal them sucking air out and seal them seem to hold up good

HenryG Loc: Falmouth Cape Cod Massachusetts

Ya big dog and then vacume seal them