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Vacuum sealing fish?
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Originally posted by speck1 View PostWater filled bags take up a lot of room in a freezer. You would need a ton of gallon bags for half shell redfish. Vacuum sealed fish can be thawed fast for a quick meal.
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Originally posted by Pedernal View PostIt helps with the calcium for their bones
JK in for the response as well
Hah!
I thought you were being serious at first. I was about to explain the role of the Krebs Cycle in molecular biology and argue that if the respiratory process of mitochondrial DNA is arrested, it would be impossible for the bones.
Fortunately, you saved me from coming across as too pedantic by adding your disclaimer at the end. Thanks.
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Originally posted by Killer View PostVacuum seal you want them as dry as possible so the sealer won’t suck water
If you freeze them in regular freezer bags put water in the bag after the fish and squeeze the air out before sealing it.
The reason it says to lightly freeze first is to firm them up for a better seal.
Also definitely pat dry to remove as much moisture as possible.
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Vacuum sealing fish?
Originally posted by ThisLadyHunts View PostWhat does the addition of milk do for the fish?
Old wives tales before the invention of vacuum sealers. Just like freezing them in water.
The fish doesn’t need any moisture on it in a vacuum sealed bag. They also thaw much faster when sealed as dry as possible.
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Originally posted by hogslayer78 View PostThis^ we eat and freeze alot of fish...stays good for along time. We have a vacuum sealer and only use it on wild game, and occasionally left over stew and gumbo to take later to the lease. Never on fish.
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Pat dry and vacuum seal. I freeze hundreds of pounds of fish a year, and vacuum sealing is the only way to go. It takes hours to unthaw fish frozen in water. I used to do it that way, but a vacuum sealer is just better. Fish that is 2-3 years old is still good. I’m sure freezing it for a bit first would help but as long as you pat it dry it’s no big deal.
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