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mgraber
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mpeebles: "I freeze my fish in water as well. Went back and forth a few times between dry (vacuum packed) and water and water won out. "Deep Freeze" is the key. Not to overstate the obvious but frost free freezers do not store food well for longer periods of time. The constant thaw/freeze cycles are hard on frozen food.
.........Mike"
+1 absolutely true
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mastertangler
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Yes I freeze my fish in water as well. I think the longest I have ever went was 3 years. I could tell a wee bit of difference but still OK.
I like to soak my fish in a combination of milk AND Italian dressing together. There is just something about the combination that imparts a good flavor while taking any strong taste away. My crew is finicky in the extreme, if it has any fishy flavor at all, even a tiny bit, they are like "EWWWWWW". Try the homemade marinade if you never have (lots of people use milk, lots of people use Italian dressing, but hardly anyone uses them in combination.
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bwcasolo
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bobbernumber3: "always freeze fish in water. The difference is, well, unbelievable.!
"
+1
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mgraber
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Anything that keeps oxygen off of the fillets will help as the strong taste is oxidized oils in the fish. The oilier fish are the hardest to store, especially trout and salmon.
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mgraber
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Anything that keeps oxygen off of the fillets will help as the strong taste is oxidized oils in the fish. The oilier fish are the hardest to store, especially trout and salmon.
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BoxofRain
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This all sounds fishy
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gqualls
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yellowcanoe: "and..
Immodium or no?"
Yeah ..... I figured the least of my worries would be a good case of colon blow but that side effect never raised its ugly head.
I have frozen fish for years in bags or jugs of water with good success. I never would have imagined fish being good after such a long time.
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mpeebles
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I freeze my fish in water as well. Went back and forth a few times between dry (vacuum packed) and water and water won out. "Deep Freeze" is the key. Not to overstate the obvious but frost free freezers do not store food well for longer periods of time. The constant thaw/freeze cycles are hard on frozen food.
.........Mike
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Jeriatric
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This thread reminded me of the 250,000 year-old mammoth that was served for dinner. It too, must have been properly frozen.
Mammoth morsel
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riverrunner
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Freezing them in water is the key to keeping fish for longer then normal.
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Frenchy
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What a fun surprise to find. Kinda gets your BWCAW blood flowing.
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mutz
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I have had great luck vacuum sealing my fish. I soak them over night in salt water in the fridge then pat them dry with paper towels and vacuum seal them. Over a year and as fresh as new.
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yellowcanoe
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thumbs up!
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BWPaddler
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Mmmmmmmm.
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gqualls
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Looking for something in the deep freeze the other day and found a bag of fish filets that I thought had long been gone. I always freeze my filets in water. I started doing the math and those fish were either eight or nine years old. I know this because I did not bring any fish back on my last four trips. Shaking my head I initially thought what a waste of good fish --- 6 beautiful filets. I thawed them out, cut off a small filet and put it on the griddle with a tad of oil. It tasted just fine ...... that is what I thought was unbelievable. We had fish tacos that night and all the fish got eaten.
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yellowcanoe
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and..
Immodium or no?
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Frenchy19
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yellowcanoe: "and..
Immodium or no?"
Maybe tomorrow!!
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bobbernumber3
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always freeze fish in water. The difference is, well, unbelievable.!
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Grizzlyman
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This thread inspired me to cook up some yr old walleye frozen in water that I've been staring at in the freezer for the last few months!
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