We went to Texoma and had a guide who filleted our fish out. Had a buddy say to cut red out and one said he lives in before bagging and freezing. Also one guy said put kosher salt in water before I freeze. Input ? Advice ?

Many ways to freeze fish
I take the red out at the fillet table unless i am grilling the fish... Comes out very easy after the grill...
Completely cover fish if freezing in water...

I cannot think of how the salt would help. Cut the red meat out before freezing as best you can.

Take the red out as best you can.

If you want to preserve for extended time frame do the following:

Take 1 gallon of distilled water (MUST BE DISTILLED WATER)

Mix in 1 heaping tablespoon of Ascorbic Acid (Pure Vitamin C) You can get this at your local drug store.

Take a clean white towel (hand towel / kitchen towel) MUST BE CLEAN WHITE

Dip towel in solution and wring out most of the water.

Pat your fish on all sides (filets or whole scaled either)

Vacuum seal and freeze.

This preserves both natural color and freshness like nothing else.

I have processed Yellow Fin Tuna (many other fish) and kept in freezer for over a year and cut Shushi that Asians think was caught that very day.

I learned this from a food service PHD from California. I also suggest not putting any fresh water on your fish (ESPECIALLY IF IT IS TUNA). Just wipe it clean and then use the above solution in vacuum sealed bags.

Try it and you will always do it.

Cliff h

x2

If you put the filets in ice cold water, the red line can be pulled out by hand.

Just soak fish in ice water for three to five hours before you fry and you will have to problem. Never have bothered with cutting out the blood line. change the ice water out three times and it will be the best fish ever.

I disagree if you you don't pull the red out it will be fishy tasting. No amount of cold water or salt will get the red line out. Why would a guide spend extra time/effort to remove it?

pulled it out and was 1st time to eat, WOW !! is all I have to say. Prob some of the best tasting fish I've eaten. Thanks

I don't keep fish often but when I do I always pull out the red line. I also soak the fillets in icy cold water for 24 hours (left in the fridge). I heard it helps remove the fishy taste. I do not keep them often enough to experiment though.. about the only time I'll keep a fish these days is if it is a gut hooked hybrid, or if it is a crappie.

Then soak it in red devil hot sauce and water for one hr before cooking. Just make the water good pink color. This removes the strong fishy taste. Been doing this for years

we always soaked shark in buttermilk... I think it would work great for whites