If you plan on freezing fish so do you soak in salt water for a couple of hours after cleaning them the rinse off?

If going to vacuum bagging them do you add a little water to the bag or salt water prior to sealing the bag?

Thanks

I clean/filet, rinse then place in the vacuum bag without additional water. Definitely no salt. They keep well. Used to add water with Ziplocks prior to my vacuum sealer.

Thanks, in this day and age I need to go back to my old days and stock up on some food items and vacuum bagging does very nice at that

My buddy adds water, press the freezer bag tight, then wraps in foil. He dates them also. I was given a 2 year old bag to try and it was not freezer burnt.

Thanks, I have vacuum packed cooked beef and pork but I was not sure how to do fish. I have a couple lbs or pork chops and burgers in the freezer now and I hope to add fish but the fish will be raw.

Fillet them, rinse them off, pat them dry and vacuum pack them. They will last a couple seasons if you get a good seal on the bag.

Thanks, I have kept beef and pork for up to 6 months before I ate it and not problems with taste and quality.

I like using the rolls of bags that have 2 smaller bags side by side for individual size servings

I clean and wash well. Put in a gallon freezer bag with water. Press the air out and freeze. I don’t keep it to long. I live at the lake so I catch and eat it fresh..

For the last few months I have used a twist on the vacuum sealing process, I will rinse the fillets, put them in a cheap ziplock and freeze. The next day, vacuum pack. This eliminates the problem of wet fillets messing up the seal. I used to pat dry the fillets, used a ton of paper towels. And double seal. my new method is much faster.

Mo

Thank Mo, I did think of that but that is what I do with stuff that has a lot of liquid in it.

This is the way I have done it for 40 yrs. without the foil. They last a long time and have never had any that were bad once thawed.

We ate channel cat from a year ago last week frozen in water and it was great. Vacuum seal seams to work fine for short term-6 months or so. After that the fillets dry out and shrink so freezer burn becomes an issue. IMO anyway.

Put fillets in a ziplock and fill with water and freeze. Last a VERY long time!

this! only draw back is that it takes up a lot of freezer space compared to vac seal.

If you want long term storage, do it the way the fish companies do for restaurants, grocery stores, etc.:

1. line a sheet pan with foil shiny side up and put your filets on it.
2. put them in the freezer for 30 minutes or until they are flash frozen (hardened)
3. put them in your vacuum seal bags - line them up individually if you want individual filets.
4. seal. Now your fish filets will come out individually frozen.

This is admittedly a pain compared to dumping them in a bag with water, but gives the absolute best product for the longest storage life.