Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
Scott Johnson

Keeping your catch

29 posts in this topic

My wife and I were fortunate enough to put a few keeper walleyes in boat tonight. I am not able to fix them for dinner for a couple days; what is the best way to keep them fresh. Also what is the best way to freeze them for the future?

Share this post


Link to post
Share on other sites

for the last few years I have been freezing my fillets in water. Put the meat in a zip lock fill it with water and seal, trying to get as much air out as possible. I found that you are able to keep it longer as well as prevent against freezer burn. I've kept fillets in the fridge for a few days in a zip lock and that kept them fresh as well however, not sure how long they last like that.

Share this post


Link to post
Share on other sites

I agree. Since we have gone to freezing fish that are covered in water with no air in the bag we have seen an improvement in quality. From what I understand, the key is to not have any air touching any part of the fish. Air is what "freezer burns" meat. When we thaw the fish they are almost like new. The only way fish are better is when they have never been frozen.

When keeping fish and not freezing them, we keeping them covered in cold water, and adding a pinch of salt helps keep the water cold and will even out any taste differences that might exist.

Share this post


Link to post
Share on other sites

like said, freeze them in water. you will not get freezer burn if they are in ice.

Share this post


Link to post
Share on other sites

These guys are right on. Be sure to use a freezer bag and not sandwich bags. Fill with water, get the air out and they will keep up to a year no problem.

Share this post


Link to post
Share on other sites

Two things you can do. I do the freeze in water as well. I do use sandwich bags, but then put those in a gallon freezer bag. Has worked well.

Another good way to keep it real fresh, scale them and leave the skin on. If you know how to fillet so you get one butterfly out of a fish is the best. Once you have the fillet, pack it so the meat is together and you have the skin on boat sides. The skin will keep it much fresher. You can take the skin off when you go to cook if you choose.

Share this post


Link to post
Share on other sites

Water and freezer bags work great same method works well for freezing ducks, geese, and pheasants.

Share this post


Link to post
Share on other sites

A trick that my buddy who runs a salmon charter out of Sturgeon Bay taught me for getting all the air out is submerge the bag and contents in water all the way up to the zip lock and then seal. Water on the outside forces all the air on the inside out.

Share this post


Link to post
Share on other sites

If i am going to keep the fish...i usually plan on eating them the same day or within the next couple of days. Then i just put them in a bowl of water and some salt in the fridge.

Share this post


Link to post
Share on other sites

I always do the frozen water thing in ziplock freezer bags. Like mentioned get all the air out.

On a side note I bleed my fish out before I clean them. Keeps the filets nice and white for my pickey wife. Good Fishing!!

Share this post


Link to post
Share on other sites

Bleed them out, do you take the gills out right away or what is the best way to do this?

Share this post


Link to post
Share on other sites

When keeping fish and not freezing them, we keeping them covered in cold water, and adding a pinch of salt helps keep the water cold and will even out any taste differences that might exist.

Share this post


Link to post
Share on other sites

If you have a food saver use that. They work great , and don't take up as much room as freezing in water.

Share this post


Link to post
Share on other sites

O.K., this may sound weird...but trust me.

Freeze them in 7-Up. Yep, that is right, 7-Up.

They taste more fresh when you take them out and thaw them.

Share this post


Link to post
Share on other sites

First, it surprises me that noone has mentioned vacuum sealing. I vacuum pack mine and they keep every bit as well as freezing in water in zip bags, which is how I used to do it. Either method works well.

I have a question. How does adding salt to the water make it colder? It's still only as cold as the ambient evironment unless there's some chemical process going on that eludes me.

I would disagree with leaving the skin on. I have found it more difficult to skin fillets that are not fresh and like leaving the hide on red meat, I believe leaving the skin on fish may taste the meat to some degree. Of course, if that's okay with one's taste then maybe it's preferred.

Bob

Share this post


Link to post
Share on other sites

Salt keeps water liquid at a lower temperature. Equal parts of water and salt freeze at 0 degrees F.

Not sure it makes a difference for freezing fish, other than I do find that 'brining' them does cut some of the strong flavors.

Share this post


Link to post
Share on other sites

I fill a large stock pot 1/2 full of cold water and a little ice. Put the fillets in a zip-loc freezer bag. Submerge the bag in the cold water letting it fill, then force as much water and air out of the bag as possible. Seal the bag while it is under water.

A resort owner taught me this way a few years ago. I think they taste much better than when the bag is filled with water.

Share this post


Link to post
Share on other sites

I freeze them just like mentioned, in a ziploc with water. I have heard of the 7-up trick, just haven't tried it yet. Before I freeze them I usually soak them in the fridge in a salt water mixture. This really helps remove any of the blood or other stuff left on the filet.

Share this post


Link to post
Share on other sites

Freezing in water or using a food saver works best for me.

Share this post


Link to post
Share on other sites

I freeze them just like mentioned, in a ziploc with water. I have heard of the 7-up trick, just haven't tried it yet. Before I freeze them I usually soak them in the fridge in a salt water mixture. This really helps remove any of the blood or other stuff left on the filet.

I put mine in the fridge overnight as well. Along with the salt and water mixture I put a couple of splashes of milk in it. Don't know if the milk really does anything but it hasn't hurt.

Boilerguy, I have yet to leave the skins on, just had heard it somewhere to do that. I don't think they would be much hard to take the skin off. I've had times when I get home late and throw whole fish in the freezer and clean the next day. I have had no bad taste with taking the skin off so I still do that.

Share this post


Link to post
Share on other sites

Fish filleted and clean well in cold water will retain very little fishy flavor. The key is to not let the fish sit around to long before cleaning, if I can't get at them right away I put them in an old cooler with lots of ice and some water. I freeze my pannies in margarine tubs filled with water, bigger fish like walleye, northern, bass I use my vac sealer. Usually they don't last too long around my place. I just had northern pike the other night and it was great. I remember the pike my mom used to buy at the market, it always tasted so gross, very fishy.

Share this post


Link to post
Share on other sites

for some reason or other i have a REALLY hard time getting the vacum packer to seal with fish so i like the freeze in milk carton and water method. i grill all my eyes and leave skin and scales on and have no issues with fishy tasting fish.

Share this post


Link to post
Share on other sites

Hammer Handle...

What made you even try 7 up???

I envision some story of being stuck in northern Canada on a fly-in trip, gone bad...and you needing to store some fish, but only had 7 up...blah, blah, blah

Share this post


Link to post
Share on other sites

the lemon flavoring in the 7 up would definitely be a benefit.

+1 on the saltwater freeze. The salt will also draw water out of the fillet.

Share this post


Link to post
Share on other sites

Actually, my dad heard it from someone many many years ago...and he tried it and found it worked. So, I tried it.

The 7-Up does not flavor the fish at all. They just taste more fresh.

I tested it and froze some sunnies in water and 7-Up side by side. After 4 months, I thawed them and fried them and had a taste test with 6 friends (who didn't know which was which).

The 7-Up fish won the taste test 4-2.

Just in case, I tried this taste test again with different friends. This time 7-Up froze fish won 3-0.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0



  • Posts

    • We live in some sort of Bizarro world now - Sarah Palin calling Trump sinfully stupid.     Here's another one from Ann Coulter, who literally wrote a book "In Trump We Trust"    
    • You do realize that if the taxes were done that way, the cities would get $2.53 billion richer, and rural areas would get $2.53 billion poorer. The 7 county metro pays substantially more taxes (nearly 2/3 of the states total) than the other 80 counties in Minnesota combined, but only receives roughly half of the state expenditures.   Sorry to break it to you, but rural America is not fiscally solvent. Those citiots you speak of are bankrolling the entire country. It's easy to see on this chart: more urban states are to the left (givers) and more rural states are to the right (takers).  
    • I tried to purchase the screws yetti uses from Fastenal who is their vendor for the screws. They are only sold in large reels designed for a self loading screwgun. I finally called Casey at Glacial lake docks where I purchased my yetti and he sent me out the amount I needed. They work great to add additional fir strips. The plastic used to tie them together comes right off as you screw them in. Hope that helps. 
    • Sorry...was wrong on the specs.   Manufacturer is Core Ice.  It was 1450# for a 12' and 1250# for a 8'.  
    • I believe you want to use a zinc coated or galvanized steel according to the charts.  I'm sure someone will come along to correct me
    • In the back room there is a company that is using bonded foam panels (similar to garage door panels, but really clean looking), and had weights of 1250# for a 12' and 1450# for a 16'.  Aluminum trailer frames that could convert to a skid frame.  Can't recall the name.  I'm sure they were spendy, but I can see a concept like that going somewhere for the hardcore fishing crowd.   Yetti, Firebrand, Big Bite, and Glacier all had really nice display models.      Lots of campers (disguised as fish houses) out there at prices that make me want to jump into the business.  I was in two different manufacturers houses with prices well over $30k that had wire nuts for connections.  That is going to be a fun adventure for someone 2-3 years down the road when they find out their manufacturer saved $15 on their wiring.           
    • Thank you for all the help!  Ended up going with the Marcum VS485C.  After some research, there were a few other Marcums that were on the list (825 & 625), the Aqua Vu HD, and the Pan Cam.  The mini cams from all manufactures weren't what I was looking for, but they are cool and do have their place.     After seeing everything in person, I think the Aqua Vu HD had the best camera/screen.  The Marcums were a little bit behind, but the 825, 625, 485, and Pan Cam had similar real life clarity.  The 485 won out because of the $300 price point vs the others at $450-700, and was almost identical for resolution, other than the HD.
      I honestly think these cameras are all about 5+ years behind in technology in comparison to the broader camera/tv screen market.  Running off a 7-9ah battery is probably one of the limiting factors.  Another may be the cold.  The main reason (IMO) is that the manufacturers are hoping they can incrementally rape us by trickling out technology each year, similar to the computer manufacturers of the 90s/early 2000's.  For the price of a middle of the road underwater camera, I can buy a Chinese made 50" TV (these all have Chinese made 5-8" screens) and a GoPro or Sony Action Cam (which is 10x's the picture quality).       
    • Any newcomers in the wheelhouse business at the Ice show in St. Paul?
    • Im sure it's hard to see through your Liberal tears.  
  • Our Sponsors