Freezing salmon

[jaymasta]

Here's an interesting read, may be good for the people without a vacuume packer, or according to the site even people with. Is this standard practise for many of you?

http://www.fishwire.net/technique-fish-storage-the-best-way-to-freeze-fish/

 

[wishiniwasfishin1]

Not sure why this would do a better job of keeping air out than a vacuum sealer? If the goal is to remove air to prevent freezer burn you would think a vacuum would be best..

 

[Dogbreath]

Not sure why this would do a better job of keeping air out than a vacuum sealer?

It doesn't-this is a load of bull.

If the goal is to remove air to prevent freezer burn you would think a vacuum would be best..

It is-and the idea of thawing a whole fish in a tub of fresh water is poor to say the least.

 

[Lipripper]

and the idea of thawing a whole fish in a tub of fresh water is poor to say the least.

??? Thats funny it is pretty much industry standard as long as the fish is fas and not ready to spoil-tried to sell fresh, quick lets freeze it.

It turns out great and the same thing I do at home

 

[Sculpin]

Interesting article for sure. Willy has been around the block more than a few times.

I will continue to "process" on my boat. Bleed within 10 minutes of catching the fish, gut and gill within 10 minutes after, and put on ice immediately after that. I then take those iced fish home in a chest cooler that has been constantly drained the whole time and the fish kept out of the slush in the bottom. I then proceed to cut those fish up into the portion size that I want and "chamber" seal them. I no longer "vacuum" seal my fish since I bought the beast. No issue with liquids getting into the seal. Double sealed. Twice the thickness of bags. Outstanding product in the end.

I eat fish up to a year old using this system. We usually don't make the 12 month mark as my family of 4 eats fish at least twice a week .

 

[profisher]

Chamber sealers are big money but worth it for long lasting and premium products. I'm using 5mil bags with mine. Double sealing bars (i at each end) and it is a table top unit and 42 inches long. $6250.00 from Vancouver.

 

[Birdsnest]

??? Thats funny it is pretty much industry standard as long as the fish is fas and not ready to spoil-tried to sell fresh, quick lets freeze it.

It turns out great and the same thing I do at home

I Do this as well for I find that the tail thaws faster(air thawing)than the rest of the fish so it sits there warm if it is not covered in the cool thaw water. It can take two days to thaw a big salmon so I do it in a bath to keep all the parts cool.

 

[Rum Buddies]

I do this often as well but If the fish isn't too big I leave the head on as well, zero meat exposed to air - it works. Of course its a real pain when you and the lady want a small fish dinner so its nice to process some fish into individual portions in vacuum bags as well.

 

[GDW]

I've been happy with my vacuum packed fillets so far. I'd need another freezer or two if I stored my fish this way.

 

[Seafever]

Profisher.......do I read that right?....$6,250 dollars from Vancouver?

 

[Fishhound]

$6250 for freezing meat and I assume other items WOW

I will continue to use my vacum sealer I think, I double seal all my packages and they keep for up to a year and sometimes more