BEST way to freeze fish fillets?

[mixxedbagg]

I've been going through various ways to freeze and thaw fish fillets, but none of them have been satisfactory.

Freeze in a Ziploc with no water = Sometimes freezerburned, otherwise nice.

Freeze in a Ziploc with water, thaw block without water = Takes up a lot of room in the freezer, the bags sometimes leak when freezing or thawing, and takes a couple of days to thaw.

Freeze in a Ziploc with water, thaw block by immersing in water = Takes up a lot of room in the freezer, fillets seem to be mushy by they time they thaw. And I hate mushy fillets.

Is there a simple, cheap way around this? I've tried vaccuum sealing as well, but the seal doesn't always seem to work very well and it's tough to keep everything dry enough to do it properly without time-consumingly patting down every single fillet...maybe I'm doing it wrong.

[JimmyJames]

I partially freeze mine in a bag, any bag will do, I use a bread bag. Then I vacuum seal. Works great.

[tacklejunkie]

I've been going through various ways to freeze and thaw fish fillets, but none of them have been satisfactory.

Freeze in a Ziploc with no water = Sometimes freezerburned, otherwise nice.

Freeze in a Ziploc with water, thaw block without water = Takes up a lot of room in the freezer, the bags sometimes leak when freezing or thawing, and takes a couple of days to thaw.

Freeze in a Ziploc with water, thaw block by immersing in water = Takes up a lot of room in the freezer, fillets seem to be mushy by they time they thaw. And I hate mushy fillets.

Is there a simple, cheap way around this? I've tried vaccuum sealing as well, but the seal doesn't always seem to work very well and it's tough to keep everything dry enough to do it properly without time-consumingly patting down every single fillet...maybe I'm doing it wrong.

But mixxed, I didn't think you're a skilled enough angler to need to worry about storing fish

Just ribbing you, mixxed.

I usually eat the fish I catch right away. On those days that Mom Nature blesses me, I do the vaccuum pack thing. Unless they're really wet, I've never pat dried them

[scott b]

The freezing process is what will turn your fillets into mush. This goes with any meat. Freezing erupts the individual cells causing the mushiness. Just like putting tomatoes in the fridge, this is a no no. For the firmest flesh.. it can be soaked for a couple of days as long as the water is changed daily. If you must freeze, a great way to do this is to take a milk jug cut a hole in the top so you can get the fillets in or out and top with water. Get more fish next week? Simply add to milk jug, and top with water again. As far as keeping them dry... worry about this after thawing. Hope this helps.

[DTro]

I never have issues vacuum packing mine.

I rinse thoroughly and place fillets on a layer of paper towels, then put another layer on top of the fish. and pat.

Into the sealer and into the freezer. I've kept them for up to a year that way.

[MJ1657]

Vacuum sealer is the way to go.

[whitebassman]

vacuum sealer. make sure you get a good one and do it right. of course, once thawed should never be refrozen again. plus vacuum sealer is great for leftovers, just seal a small pouch, and put leftovers in, and seal! Great for taking to work, ice house etc. Just boil in water to reheat and voila! nice warm soup, etc.

[harvey lee]

Typically eat the fish I bring home right away.

I have frozen them in water and that seems to keep the fish very well. I have also used a vacuum sealer and that seems to be the best. Seems I vacuum more items all the time.

If I do not want a meal and my neighbors don't either, back down the hole they go. I have no need to frozen fish as I can usually go when I need or want a meal.

[thirdeye]

I believe in vacuum sealing too, and I will allow fillets a chance to firm up in the freezer (on wax paper on a metal tray) before going into the bags. Then I make sure and have the tail end toward the open end of the bag just in case there are some liquids that start moving when the suction pump kicks in.

If your sealer has a "dry" "moist" switch, select the moist setting. This makes the heating element run a few seconds longer and will make a more secure seal.

[BobT]

I switched to vacuum sealing a few years ago and won't go back. Before vacuum sealing I froze mine in zipper bags with water. The only reason I won't go back to this method is convenience and time. Freezer burn can't happen if the fillets are frozen with no excess to air. When you seal them in the zipper bag, put enough water in your sink to submerge the bag with the fillets. Make sure all the air bubbles are removed from the bag. Lay the bag on the bottom of the sink, zip the bag most of the way closed, press out as much water as you can from the bag, and finish the seal. NOTE: you're doing this all under water to prevent air contamination into the bag. When you freeze the bag lay it on a flat hard surface so the bag freezes flat. Doing it this way assures there is no air in the bag, there's room for expansion from freezing so the bag won't leak or burst the seal, and the bag freezes flat for easier stacking and faster thawing. To thaw the fish place the bag in cool water until the fish has thawed.

[KEN W]

That's interesting....I have never heard of doing it that way.

[McGurk]

For a mess of panfish fillets, we've been using the plastic coffee containers with lids. Place fillets, fill with water, and put the lid on. Place in the freezer upright, and allow to freeze.

[pureinsanity]

Wax/carboard milk cartons. Cut the top off. put your fillets in there top with water. put in the freezer.

[OnAFly]

I just put the fillets in a plastic bag, fill the bag with water and freeze. They keep just fine.

[LightningBG]

for pannies, we fill up cool whip container/cottage chz/sour cream/etc, fill with water and throw them in the freezer.