Preferred way to freeze cleaned fish?

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ziploc filled with water AND as much air removed as possible

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This is what I do. Takes longer to thaw and takes up more freezer space m, but tastes better longer than every method I've tried for fish (including Vac sealed).

I've always froze in water most fish (bass, specks, redfish filets, catfish) but I vaccuum pack redfish slabs and white trout. I have had fish keep in frozen water over two years and did not notice any freezer burn or "fishy" taste

Redfish slabs on the scales will get vaccuum packed because they're big and keep better while being easier to store in the freezer. Can't allow the rib bones to make contact with the bag because it will puncture. I put 2 slabs together, meat touching meat to prevent them puncturing.

White trout get mushy in water because the meat is more tender than most. I have noticed that the white trout don't keep as long when vaccuum sealed and get a fishy taste to them.

Curious how others freeze fish myself.

ETA to clarify redfish slabs puncturing vaccuum pack

I use a freezer.

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I put 2 slabs together, meat touching meat

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Save that for the A&M or soccer board


I kid....


I do exactly this what you said, with the exception of white trout. I'll jeep maybe a dozen of them, scale them and fry them whole. I dint freeze them.

Had always used the ziploc with water and air removed method until we got a vacuum sealer. The vacuum method is fast and I have some fish that is a year old and taste fresh after being vacuum sealed. Rarely does fish last that long in my freezer anyway.

All fish and shrimp are frozen in zip lock bags in water with all air removed and laid flat on the shelf to get them as thin as possible.

I've found freezing the bags standing up on a door shelf takes up more space as the bags spread out and become more rounded.

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Posted by omegaman66

Preferred way to freeze cleaned fish?
I use a freezer.

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Posted by
omegaman66

Preferred way to freeze cleaned fish?
quote:
I use a freezer.


Why is their always a clown in every thread. Grow up!

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You forget to switch accounts before replying to yourself?

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All fish and shrimp are frozen in zip lock bags in water with all air removed and laid flat on the shelf to get them as thin as possible.

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Fish in ziplock bags, shrimp headed and put in 1 quart plastic containers, those thick ones you get at restaurant supply stores. Use a little shrimp water out of chest as well to freeze in.

I fill the bags with water under the faucet, then seal the zip lock while squeezing a little water out. Zero air.

I've never tried any other way of freezing fish, because the water method works.

Try doing it submerged. It saves some space, especially when you only have some bags that are a little too big laying around.