I flash freeze my fish right on the boat. I take a second cooler filled with ice, water, and a ton of salt. The salt in the water brings the temperature well below freezing and will freeze the fillets in about 30 minutes, maybe sooner but that was how long after that I checked on them and they were frozen solid. I just put them into ziplock bags, but I really like the idea of adding water to surround the fillets to keep out air. Well done!
Just thawed out some mackerel, frozen in water, from 8 months ago. The mackerel was perfect. The trick to thawing is a slow, controlled thaw. I place my bags of frozen fish fillets in a cooler, then cover it with ice. I do this inside my home at a room temp. of 70F. It should take about 30+ hours to thaw depending on quantity, content, etc. When you take the bags out.. the ice should fall right off the fillets in chucks, the fillets will be cripsy and flexible enough to skin, cut, etc. I keep the skin on my fish until I've thawed it, helps keep the fillets in one piece, easier to separate when thawing. For all you smarty pants our there: The freezing of any fish kills any bacteria and results in a less fishy odor. The fish is mostly water, so adding water on top does not affect flavor or consistency. Thawing in the fridge is too warm, so the inner layers will be frozen while the outer layers grow bacteria; however, most people prefer to do it this way.. its called 'pull thaw' like in restaurants.
Put that bag of fish and water into a tupperware or other square container to freeze it, so you end up with a rectangular block that stores with no wasted space. Run some water on the inverted tupperware to remove the frozen plastic bag, water, and fish, so you can use the plastic container for the next block of fish.
After you rinse the fish wrap in saran wrap just a couple filets. Then put that in the gallon bag. The saran wrap seals enough moisture. And you can cook smaller portions rather than trying to thaw a gallon of ice fish.
@@rillyjo5810 You just thaw them out in the bag until the ice turns to water and then dump the water. All that is left is the fish fillets ready for batter and fried or just some seasoning and grill them. Hope that helps answer your question.
@@rillyjo5810 Yeah, it doesn't feel like 8 years ago but anyhow, it doesn't ruin the fish. It is the best way I know of to preserve via freezing. works really well. Happy fishing Rilly Jo
Thank you , i wish i watched this sooner , great tip for next time , I just froze some halibut fillets, just rinced in fresh water and tried as best I could to get the air out of the bags , I'll definitely try your tips next time
My mom has 23 year old fish in a bowl in her freezer. She said it's still good because it was covered with water. I'm thawing it out and it looks orange and white in most places. Will it be tasty? I hate to waste ingredients if it's going to be bad.
Don't recommend putting the fish in water to freeze. I tried it and when u thaw it it messes the texture of the fish and taste weird. Best way if u do t have a vacuum sealer is to Sean wrap and then foil.
I have used and empty 2 liter plastic bottle with the top cut off. As long as the fish are submerged in water and frozen it doesn't matter what kind of container you use. You might want to leave the lid off if using tubberware until its frozen and then add the lid if you want.
I freeze my pan fish in cottage cheese containers and yogurt containers that have been thoroughly washed! As long as you cover them with water they will last for two years!
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I flash freeze my fish right on the boat. I take a second cooler filled with ice, water, and a ton of salt. The salt in the water brings the temperature well below freezing and will freeze the fillets in about 30 minutes, maybe sooner but that was how long after that I checked on them and they were frozen solid. I just put them into ziplock bags, but I really like the idea of adding water to surround the fillets to keep out air. Well done!
Just thawed out some mackerel, frozen in water, from 8 months ago.
The mackerel was perfect. The trick to thawing is a slow, controlled thaw.
I place my bags of frozen fish fillets in a cooler, then cover it with ice.
I do this inside my home at a room temp. of 70F. It should take about 30+ hours to thaw depending on quantity, content, etc. When you take the bags out.. the ice should fall right off the fillets in chucks, the fillets will be cripsy and flexible enough to skin, cut, etc. I keep the skin on my fish until I've thawed it, helps keep the fillets in one piece, easier to separate when thawing.
For all you smarty pants our there:
The freezing of any fish kills any bacteria and results in a less fishy odor.
The fish is mostly water, so adding water on top does not affect flavor or consistency.
Thawing in the fridge is too warm, so the inner layers will be frozen while the outer layers grow bacteria; however, most people prefer to do it this way.. its called 'pull thaw' like in restaurants.
Put that bag of fish and water into a tupperware or other square container to freeze it, so you end up with a rectangular block that stores with no wasted space. Run some water on the inverted tupperware to remove the frozen plastic bag, water, and fish, so you can use the plastic container for the next block of fish.
good point
After you rinse the fish wrap in saran wrap just a couple filets. Then put that in the gallon bag. The saran wrap seals enough moisture. And you can cook smaller portions rather than trying to thaw a gallon of ice fish.
I have been using that first method for yrs. It works great. I use one serving size portions per bag so that I am not eating fish for days.
How does it work after they are thawed with all that water
@@rillyjo5810 You just thaw them out in the bag until the ice turns to water and then dump the water. All that is left is the fish fillets ready for batter and fried or just some seasoning and grill them. Hope that helps answer your question.
@@sticknstonesbrkbones was just wondering if it messed the fish up. Thanks man. Crazy ur comment was almost 10 years ago
@@rillyjo5810 Yeah, it doesn't feel like 8 years ago but anyhow, it doesn't ruin the fish. It is the best way I know of to preserve via freezing. works really well. Happy fishing Rilly Jo
Hi. Have you used that technique for swordfish? Considering it has a different texture than most other fish.
Thank you , i wish i watched this sooner , great tip for next time , I just froze some halibut fillets, just rinced in fresh water and tried as best I could to get the air out of the bags , I'll definitely try your tips next time
They will be fine
I use a ziplock bag, add fish. I almost fill the bag with water, then squeeze all air and water as you seal it. Allow for expansion.100% no air.🇨🇦
Yup. Fish comes out fresh af especially within a few months
My mom has 23 year old fish in a bowl in her freezer. She said it's still good because it was covered with water. I'm thawing it out and it looks orange and white in most places. Will it be tasty? I hate to waste ingredients if it's going to be bad.
In the 2nd method do you want the fish to be dry or wet? And do you still rinse it in salt water first.
Takes “dirty” fish out of container. Rinses in saltwater and puts it back in the same container.
Can you keep your caught salmon or trout overnight on ice and fillet and freeze the next morning. For filleting do you just peel the skin off.
Thank you kind sir.
Don't recommend putting the fish in water to freeze. I tried it and when u thaw it it messes the texture of the fish and taste weird. Best way if u do t have a vacuum sealer is to Sean wrap and then foil.
Bruh they'ver never hear of vacuum sealing wtf
@@JCredible86 What is the foil for? A couple layers of plastic wrap keeps the air out, right?
Smell it if it smell right eat it! but if you want to preserve fish for that long you can use oil and can it.
I personally cyro freeze my fish..for my grand kids
Can you eat fish that have been frozen in water for a year?
yes, have done and taste like you just caught them
Yes
How to defrost it later?
set the whole bag in the sink and let thaw until ice turns to water, dump water, then prep fillets and cook. easy peasy
Only a woman would ask a stupid question like that.
i hate all the plastic. you can do the first one with glass Tupperware right?
It would crack in the freezer
I have used and empty 2 liter plastic bottle with the top cut off. As long as the fish are submerged in water and frozen it doesn't matter what kind of container you use. You might want to leave the lid off if using tubberware until its frozen and then add the lid if you want.
I freeze my pan fish in cottage cheese containers and yogurt containers that have been thoroughly washed! As long as you cover them with water they will last for two years!
can you freeze salmon in water too
Ha. I was gonna ask same question. I just tried it anyway
minnesota or Canada
No no you shouldn't freeze fish
i've been doing it for years and years never had a problem. It only last about a year or 2 in the freezer.
Do not freeze, got it. I'll just dump the other 45kg of fillets
there's no oxygen in water? guess my chemistry teacher was wrong.
He said air, not oxygen.
Matthew M you are wrong. He did say oxygen. 1:25
@H H he said air after