Originally posted by ThisLadyHunts
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Vacuum sealing fish?
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Good advice above. I have a buddy who also says he’ll roll up a paper towel and put it in the bag between where the “top” of the filets are and the open end “seal”. Says any liquid still in the filets will get caught by the paper towel “dam” and you’ll have a good, dry seal. Haven’t tried it yet, but makes sense? Good Huntin, and God Bless, Rusty
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Originally posted by Cantcatch5 View PostAs said above dry well then seal. One thing I will say is that with stripers. Cut off as much of the red as you can. The more of the red that is on them the fishier they taste after being frozen. Some people don’t mind but I am not a fan of the fishy taste.
Being in close proximity to fresh fish my entire life I have cut out the blood lines for so long I cant stand the taste if it anymore. Just like wild game shouldn’t be gamey, fish shouldn’t taste fishy. Dont care for skin on either except for stuffed flounder. Just pure clean white fish is what I want.
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If you buy a nice enough sealer, water will not keep it from sealing. I just dump fillets in right out of the wash bucket. I have a weston 3200 i believe. Sucked to spend that much but hopefully it will last many many years at my rate of use.
Now what I have noticed is that the water in the bag can make it trigger to seal a lot faster, before it has sucked out all of the air pockets, if you have the bag flat on counter with sealer. Really need to hang bag off the edge of counter to help air get to top before water does.
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Vacuum sealing fish?
Originally posted by Burnadell View PostShawn for the win!!!
I like reading her posts. I know I’m about to read at least one word that has never been posted on this forum. For instance, pedantic. Most of us would just say ****[emoji23][emoji23].
Sent from my iPhone using TapatalkLast edited by rtp; 05-23-2022, 07:07 AM.
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[quote=BW412;16230479]Originally posted by Ætheling View PostI pat dry, lay in a single layer, vacuum seal, and then freeze. Fish stays super fresh.
This is what I do as well. They also stack great in the freezer.
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I have been using a vacuum sealer set up for a couple of years now. Pat the fillets dry and you should be good to go.
Tip: don't over crowd the bag with too many fillets.
I put a single layer of fillets in the bag with room around all 4 side of the meat. This allows the vacuum sealer to remove 99% of the air.
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Originally posted by Big Sendero View PostI have been using a vacuum sealer set up for a couple of years now. Pat the fillets dry and you should be good to go.
Tip: don't over crowd the bag with too many fillets.
I put a single layer of fillets in the bag with room around all 4 side of the meat. This allows the vacuum sealer to remove 99% of the air.
Yeah, I like to portion out 2 adults worth per bag. No waste.
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