Preserving/freezing fish-vacume pack

[peter]

I usually put fish in a freezer bag, cover the fish with water, try to get most of the air out and then put it in the freezer. Works OK but definitely changes the fish after it is thawed.

I have heard some people talking about vacuum packing before freezing. They say that when you thaw and eat that you can't tell it's been frozen.

Anybody have any experience with this?
If so can yo recommend a vacuum sealer?

Thanks

[walkeraviator]

Im with you i always freeze in water... but have heard the same thing about vaccum sealing... so this could be handy information...

[first2fish]

i have one at home--ill try it soon and let you all know--sounds like a good tasting idea to me

[Tyme2fish]

Here's the poor man's method of vacuum freezing.

1.Pack the freezer bag with your fillets.
2.Fill the sink or large bowl with water. Slowly immerse the bag in the water and seal the bag while the air in the bag is being forced out by the water pressure. Do not allow water to enter the bag. You immerse the bag and close the seal keeping a corner of the bag above the water level. It's a bit difficult to explain in writing but you'll end up with a bag with no air just like a vacuum sealer machine.

[Ranger492]

I have always used the cover with water/no air method for over 20 years and I honestly have to say that I don't see how anyone thinks the fish tastes different....I typically will cycle through most of the crappie/white bass/walleye I freeze in a year and end up with some the following year that is 12-24 months old before being eaten. I have even eaten in year 3 before when a bag gets "misplaced" at the bottom of the deep freeze. Just really don't think it makes any difference in taste.

Now, I have eaten fish that was frozen in partial water and was subject to air in the bag and that has an effect on the taste.

I think the only reason I would interested in the vacuum deal is to save space in the freezer...otherwise, I think it's unecessary.

Interested to hear your results though....(in a year, because I think the vacuum pack might not last as long as the ice method.)

[chasmo]

Two years ago we invested in a sealer just to freeze some saltwater fish. We ate the last bunch a month or so ago and they were just as good as when they were fresh. These were large fish-tuna, swordfish and grouper. We did another bunch with some smaller speckled trout and they were also just as good as freezing them in water but after about 10 months, they were not as good. We also did this with shrimp and they were great up until the last bag as well. I think it is well worth it to invest in a vacuum sealer.

[MrChickyBaBa]

I freeze all me filleted fish in water, but I have froze shark and king mackeral since they were cut into steaks with a vaccum sealer and they keep just fine.

[redj_dennis]

For over 20 years I have frozen all my fish that I don't want to eat right away ,in a ziplock bag. In the winter and in the fall I catch many crappie,Ikeep them alive until I get home than place them in ziplock bags . I often can only put 8-10 fish in a 1gal bag.I freeze them alive . When I want to eat fish I thaw then in a sink of cool weater than claen them. They taste like I just caught them. I have never kept them longer than six months. But even at six months they taste fresh .[Dose not work for catfish]

[striperjoe]

I use the vac sealer for several reasons. It keeps fish or whatever for a long time and
it saves a lot of room in the freezer. I usally go to Cumberland for a week to 10 days and
when fishing is good I can jam the freezer with bags of water and fish so the vac is a
good investment.
The only thing the rolls or bags that you choose to use are more $$$ then the standard
freezer bags.
Hope this helps.

[peter]

I am probably not getting all the air out of the bag.
Does, for example, a half inch air bubble on top of the bag when you lay it in the freezer make a difference?
I don't see how you can get all the air out of the bag even with submersing the bag in the sink unless you have a sink that is 15 inches or more deep (diaginal dimensions of a freezer bag) and even then seems like it wold take at least three hands to do it. Maybe you just have to get most of the air out?

[mybentrod]

We just recently purchased a vaccum sealer at Kroger in Louisville for $17.00 and it's worth every penny. I just returned from a very good trip down to VA Beach which yielded 90lbs of Bluefin Tuna and Amber Jack and Mahi Mahi filets. It took every bit of 8 hours to filet it out and steak it up. I wasn't gonna lose that meat due to some air bubbles. Just getting a little scientific with it.......H2O......Whats the O stand for? 2 parts Oxygen...Which means no matter if you seal freezer bags under water its got air in it. $70.00 vaccum sealer for $17.00 no brainer for us fish eaters. Its like buying a Lucky Strike pointer and fishing it with a Snoopy Pole.

[Dean Scott]

I have frozen fish for years in a zip lock bag filled with water - has always worked great - just make sure you get all the air out... I also have a vacuum sealer that I use for deer and bulk meat purchases.... it is great as well.... both the water and the vacuum sealer work because they displace the air. I think that's where you get the freezer burn. I think I will try the vacuum sealer on some fish next time. But since I am primarily a bass fisherman and keep ZERO bass - I'm not sure when I will get the chance. Good luck.