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Freezing striper on the half shell?? #14088664 08/09/21 02:41 PM
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rkd Offline OP
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Is it ok to freeze a bunch of striper filets with skin/scales left on one side? (on the half shell) Caught a bunch on Texoma yesterday and kept a few filets with the skin left on. Thoroughly cleaned the scale side as well as the flesh side and froze them in a bag of water. Will the scales end up making the meat taste too fishy??

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Re: Freezing striper on the half shell?? [Re: rkd] #14088713 08/09/21 03:30 PM
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PKfishin Offline
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Why would you clean a striper like that? If you leave that red meat in that fillet, it will be very fishy.


John 21:3 Simon Peter saith unto them, I go a fishing. They say unto him, We also go with thee.
Re: Freezing striper on the half shell?? [Re: PKfishin] #14088782 08/09/21 04:29 PM
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Originally Posted by PKfishin
Why would you clean a striper like that? If you leave that red meat in that fillet, it will be very fishy.



Many people clean and eat their stripers this way, particularly for grilling. Half shell not recommended for freezing if not vacuum sealed. Although, a lot of butter, Tony's, lemon and guests with a belly of beer will solve the added taint of the half shell freeze.


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Re: Freezing striper on the half shell?? [Re: rkd] #14088824 08/09/21 05:00 PM
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I find that on stripers any blood line becomes highly fishy once frozen even when vacuum sealed. If I freeze, I fully cut out any blood line. However, I usually grill. Perhaps it’s not an issue of deep fried or pan fried with lots of add one.

Re: Freezing striper on the half shell?? [Re: rkd] #14088826 08/09/21 05:01 PM
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Osbornfishing Offline
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You can freeze it that way. The skin will not effect the taste as much as leaving the red meat in the fillet. I like my fish mild so all the red meat comes off of my fish. I have friends that gut them, scale them, throw them in the freezer, thaw them out, then cook them with the head on. They say that is the only way to get the true taste of the fish and not waste any meat. thumb

Re: Freezing striper on the half shell?? [Re: PKfishin] #14088881 08/09/21 05:54 PM
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If you bake or grill like this, The red meat stays with the skin.... The white meat flakes right off of it all ....

Re: Freezing striper on the half shell?? [Re: rkd] #14088925 08/09/21 06:29 PM
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rkd Offline OP
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Thanks for the feedback. I know about taking out the red meat. Did the best I could on removing the red meat (that was visible) and ribs before freezing. Don't have a vacuum pack so hopefully the frozen water will help minimize air pockets. Will probably blacken and grill them within the next 7-10 days. Will report back. Just to be safe I did "traditional" filet the remaining fish so I'll have backup just in case the frozen half shells end up too fishy.

Re: Freezing striper on the half shell?? [Re: rkd] #14089009 08/09/21 07:27 PM
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I recommend bleeding out the fish right away once caught. You'll have less of a blood line to worry about.

Re: Freezing striper on the half shell?? [Re: rkd] #14089565 08/10/21 02:29 AM
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I vac seal striper on the half shell all the time. Excellent for the grill. The red meat will flake right off and does not affect the flavor of the meat. Now,.....I wouldn’t eat the cooked red meat 🤣🤣but the remainder is awesome. Limit the fish to 6 months or less frozen.

Re: Freezing striper on the half shell?? [Re: PKfishin] #14089836 08/10/21 01:28 PM
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When I keep filets on the half shell, try to vacuum, If not, I'll try not to freeze them for too long. I freeze them two per bag. When I'm not feeding a bunch of people, this is how I prefer them. I don't worry about the red meat, and it's not very far from the flavor caliber of Redfish, this way. At least when I do it. But I'm also a pretty good cook. haha

Re: Freezing striper on the half shell?? [Re: rkd] #14091029 08/11/21 01:39 PM
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Suggest zip-lock bag, add water and freeze, the water helps to prevent your fillets from getting freezer burn if you can't vacuum seal

Re: Freezing striper on the half shell?? [Re: rkd] #14091053 08/11/21 01:50 PM
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Originally Posted by rkd
Thanks for the feedback. I know about taking out the red meat. Did the best I could on removing the red meat (that was visible) and ribs before freezing. Don't have a vacuum pack so hopefully the frozen water will help minimize air pockets. Will probably blacken and grill them within the next 7-10 days. Will report back. Just to be safe I did "traditional" filet the remaining fish so I'll have backup just in case the frozen half shells end up too fishy.


Just for an experiment, cook some on the half shell and traditional at the same time and see if you can tell a difference in the taste. thumb

Re: Freezing striper on the half shell?? [Re: Osbornfishing] #14097713 08/17/21 02:05 AM
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Half Shell……Striper, Hybrid, or Red Fish is all special. My preferred way to eat any of these fish.

Vacuum seal is a must if not eating fresh (don’t quick thaw……overnight in fridge and it is like you just caught em).

Re: Freezing striper on the half shell?? [Re: rkd] #14098011 08/17/21 12:56 PM
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As a quick update I am grilling the half shell tonight. Saving the regular filets for a fish fry this weekend. Will let you know how they taste. And not doing the quick thaw......I froze them in water so it's taking a bit to thaw in fridge.

Re: Freezing striper on the half shell?? [Re: fmclee] #14098079 08/17/21 01:50 PM
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Originally Posted by fmclee
If you bake or grill like this, The red meat stays with the skin.... The white meat flakes right off of it all ....

+1 been doing that forever. Wife is a chef. She cleans and cooks for me boys woot

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