Frozen fillets (Page 2): Partially thawed should be fine, but you are eating it, if you are in doubt 86 it.

ranger632 Loc: Near Yosemite Park Ca.

Partially thawed should be fine, but you are eating it, if you are in doubt 86 it.

bapabear Loc: Blaine, Washington

Ben Bragg wrote:

I’m getting ready to put on a mess of crappie for ... (show quote)

Soak in a couple of tablespoons of non iodized salt and a couple qtrs.. of water. that will also pull water from the meat, firm it up and improve the taste. This suggestion is for those without high blood pressure.

Mustang66 Loc: Lake Palestine,TX

Gordon wrote:

Ben. If you freeze them on a cookie sheet then vacuum seal them they want stick together. Open them take out what you want and re seal the rest.

Gordon that’s a great idea. I do that with burgers, fruit, and my dogs homemade dog food lol. Never thought about it for fish fillet. That would prevent moisture preventing a good seal on bag. Great idea! Thanks
Vintage Mustang owners RULE!

Gordon Loc: Charleston South Carolina

Mustang66 wrote:

Gordon that’s a great idea. I do that with burgers, fruit, and my dogs homemade dog food lol. Never thought about it for fish fillet. That would prevent moisture preventing a good seal on bag. Great idea! Thanks
Vintage Mustang owners RULE!

FinFisherman Loc: Born in Ohio - 40 yrs Florida- Clearwater,Fl

Flytier wrote:

That is precisely why I use a vacuum packer. No excess moisture or air.

Boy it surprises me that there are so many of you haven't or don't use vacuum sealers. I've been using vacuum sealer for years. That's the only method I use for my smoked fish. No refrigeration needed and it'll keep for years. You can buy oxygen absorption packs to put in as well. I dehydrate pineapple, grapes, papaya and vacuum seal it all. The pineapple I do freeze after dehydration and vacuum sealing. It saves better and longer that way. I've smoked hardhead catfish and vacuum sealed them and ate them 4 years later.

Gary Northrop Loc: Richland WA

Wrapping the filets tightly with Saran Wrap or other sealing plastic before freezing them
in water will help prevent them from getting soaked. I also wrap all my venison and fish
before vacuum packing: it prevents the moisture of the meat/fish from being sucked into
the vacuum intake; more important, it keeps the vacuum bags from retaining fishy or gamey
odors so you can reuse those expensive bags.

FinFisherman Loc: Born in Ohio - 40 yrs Florida- Clearwater,Fl

Gary Northrop wrote:

Wrapping the filets tightly with Saran Wrap or other sealing plastic before freezing them
in water will help prevent them from getting soaked. I also wrap all my venison and fish
before vacuum packing: it prevents the moisture of the meat/fish from being sucked into
the vacuum intake; more important, it keeps the vacuum bags from retaining fishy or gamey
odors so you can reuse those expensive bags.

I would not recommend reusing sealer bags. To save a nickel you'd risk it. I wouldn't and I'm cheap.

woodguru Loc: El Dorado Ca

Ben Bragg wrote:

I’m getting ready to put on a mess of crappie for ... (show quote)

My grandpa used to catch what they were calling white bass in Texas, he'd filet them and put them in a container topped off with water to freeze them, they were fine eating, I never saw what my grandma was doing before frying. We do that with trout, put them in gallon ziplock bags, put water in, purge the air, freeze. We've eaten them as much as a year or three later and they are great, no freezer burn or drying out. Now I round up any we haven't eaten and smoke them before a season.

Gary Northrop Loc: Richland WA

FinFisherman

I've been freezing fish/game in oversized vacuum bags and reusing them with no
problems, whatsoever, for over 25 years. At $.50 per inch for bags, I think you'd
agree that's quite a savings. Sometimes I'll use a bag up to four times. Remember,
the bag and its contents are FROZEN each time, killing possible bacteria.

I don't just vacuum pack once in awhile. I've been retired nearly 30 years and hunting
and fishing all over the place, freezing numerous salmon, halibut, bass, walleye, etc, not
to mention scads of big game, including moose and elk -- with never a problem.

Quit letting those vacuum bag companies waste your money!

Ricky Loc: Columbia City, Oregon

If it was still good cold it should still be good.

Ricky Loc: Columbia City, Oregon

If it was still good cold it should still be good.

FinFisherman Loc: Born in Ohio - 40 yrs Florida- Clearwater,Fl

Gary Northrop wrote:

FinFisherman br br I've been freezing fish/game i... (show quote)

I don't rightly remember how long ago I started vacuum sealing but I also been using for years and trying to stay up with the new stuff like the mylar same as they use for food in space. There is also bags with inserted bone punch protection. The mylar stuff you can't seal with a plane sealer. Doesn't get hot enough to seal. Found that out the hard way. So got me the machine to do the job.

Flytier Loc: Wilmington Delaware

FinFisherman wrote:

I would not recommend reusing sealer bags. To save a nickel you'd risk it. I wouldn't and I'm cheap.

Agreed. Anything that I stored protein in is tossed if it can't go through the dishwasher on sanicycle

retired 2017 Loc: Mew ulm minnesota

Ben Bragg wrote:

I’m getting ready to put a mess of crappie for din... (show quote)

MAS fish Loc: Peoria,IL

Ben Bragg wrote:

I’m getting ready to put on a mess of crappie for ... (show quote)

I have always frozen all of my fillets except trout in water and all I do is thaw them out so the liquid drains off as they are thawing and I have never noticed the fillets being soft or mushey.
MAS fish