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Storing fresh fish for 3-7 days? Suggestions
Posted on 10/24/22 at 1:55 pm
Posted on 10/24/22 at 1:55 pm
I have 6-8 lbs of snapper and reef fish from yesterday I’m going to eat for the next 3-4 days.
I’ve been watching Key West Waterman’s YouTube channel (highly recommend) and he likes to store it dry in bags with a paper towel he changes twice a day, he says the juices degrade fastest and then impact the meat. Frankly opening the bags this morning, the wettest fish on bottom did seem initially the worst. So that makes sense. By doing that with tuna and wahoo he claims to eat it raw 10-14 days later, which is impressive.
It’s one thing to store them dried in paper towels for pelagics, large grouper filets, etc but with smaller filets like sheepshead, trigger, Mingos, etc that’s a huge pita.
Has anyone had luck keeping fish like this on ice in a cooler? Like the fish markets do? I was thinking about putting something down between the fish and the ice like a colander (but not) that would keep the filets cold but not wet.
Thoughts and suggestions?
I’ve been watching Key West Waterman’s YouTube channel (highly recommend) and he likes to store it dry in bags with a paper towel he changes twice a day, he says the juices degrade fastest and then impact the meat. Frankly opening the bags this morning, the wettest fish on bottom did seem initially the worst. So that makes sense. By doing that with tuna and wahoo he claims to eat it raw 10-14 days later, which is impressive.
It’s one thing to store them dried in paper towels for pelagics, large grouper filets, etc but with smaller filets like sheepshead, trigger, Mingos, etc that’s a huge pita.
Has anyone had luck keeping fish like this on ice in a cooler? Like the fish markets do? I was thinking about putting something down between the fish and the ice like a colander (but not) that would keep the filets cold but not wet.
Thoughts and suggestions?
7
Posted on 10/24/22 at 1:59 pm to baldona
quote:
Has anyone had luck keeping fish like this on ice in a cooler? Like the fish markets do? I was thinking about putting something down between the fish and the ice like a colander (but not) that would keep the filets cold but not wet
Not a bad idea. You could even put them on metal baking sheets and set that on top of the ice. I'd make sure to keep a good amount of ice at the bottom and drain the water out once a day or so.
Posted on 10/24/22 at 2:14 pm to baldona
Put filets in gallon size ziplock then put ziplock in bowl of ice water. Put that bowl in the fridge.
That should keep the filets close to 32 degrees. I’ve never heard of the paper towel idea but it makes sense. Letting filets sit in water or directly on ice will ruin them
That should keep the filets close to 32 degrees. I’ve never heard of the paper towel idea but it makes sense. Letting filets sit in water or directly on ice will ruin them
Posted on 10/24/22 at 2:17 pm to hall59tiger
quote:This. Ice should liats a good 3 days. just replinish.... I do this and will eat on the fish for 7 days... longer than 7 days i then vac seal and throw in freezer.
Put filets in gallon size ziplock then put ziplock in bowl of ice water. Put that bowl in the fridge.
Posted on 10/24/22 at 2:26 pm to baldona
A really good ice chest, plenty of ice, leave the drain plug loose. I've done this with trout and eaten them all week.
Also doesn't hurt to give some to a few people who have been generous to you in the past. I never forget people who caught fish and have given me some.
Also doesn't hurt to give some to a few people who have been generous to you in the past. I never forget people who caught fish and have given me some.
Posted on 10/24/22 at 2:33 pm to baldona
I also put the fish in a bag and surround it with ice in a big bowl I put in my extra fridge. Works fine.
Posted on 10/24/22 at 2:38 pm to baldona
I think you're overthinking a bit for just 3-4 days. Anything that keeps them cold should work just fine for that period of time. I just toss in a zip loc and into the fridge and keep for a week all the time.
Posted on 10/24/22 at 3:54 pm to baldona
quote:
I was thinking about putting something down between the fish and the ice like a colander (but not) that would keep the filets cold but not wet.
use two tupperware containers
poke holes in the smaller one and put the fish in it, put it inside the bigger one, put the whole thing (covered) in the fridge
Posted on 10/24/22 at 3:55 pm to baldona
I put filets directly in ice water in the fridge. They will keep all week and I would wager you couldn't tell the difference from day 1 to day 7. I change the water out.
Posted on 10/25/22 at 8:44 am to speckledawg
quote:
I think you're overthinking a bit for just 3-4 days. Anything that keeps them cold should work just fine for that period of time. I just toss in a zip loc and into the fridge and keep for a week all the time.
I am to a degree, its nothing I'm new to been fishing for almost 40 years.
But I also do 100% believe keeping seafood legit "sushi" grade for 4-7 days takes a little bit of effort and that's worth it. My fish almost never looks as good after 2-3 days as say the filets at a good seafood market.
That's not to say they are bad or close to inedible, just that I'd like to really get a better plan. Also, I'd really like to do an ice chest so I can not have to put them in the fridge. I constantly get a dripping in the fridge and its a PITA to clean and the wife gets pissy.
Here's my new idea, a perforated sheet pan in my cooler of ice with possible bags of ice on top:
Posted on 10/25/22 at 10:02 am to baldona
quote:
Here's my new idea, a perforated sheet pan in my cooler of ice with possible bags of ice on top
I'm sure that would work well. I do wonder what the temp of the fish would be when just sitting above the ice in a closed cooler vs say sitting dry in the fridge? I'm sure cold enough, as long as there's plenty ice in the bottom.
Posted on 10/25/22 at 11:35 am to speckledawg
quote:
I'm sure that would work well. I do wonder what the temp of the fish would be when just sitting above the ice in a closed cooler vs say sitting dry in the fridge? I'm sure cold enough, as long as there's plenty ice in the bottom.
Agree. But if I have fresh ice its going to be 32* or less right? A fridge is roughly 40. There's a reason why fish markets use ice though and not refrigeration.
Refrigeration will dry out fish/ meat or you need to bag it. As I said before the issue is bagging it won't drain, so then you have constantly wet or dry meat. So not a perfect situation either.
Posted on 10/25/22 at 1:11 pm to baldona
quote:
Agree. But if I have fresh ice its going to be 32* or less right?
Air temp above the ice (where I presume you're talking about keeping the filets) would of course depend on how much ice, state of the ice and how much air space. Sounds like a great experiment for you to share with the board.
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