Vacuum sealing fish? - TexasBowhunter.com Community Discussion Forums

Goldeneagle · 05-22-2022, 10:04 AM

I have a striper trip coming up and bought a vacuum sealer to freeze the filets. Any tips on bagging them? Single layer, double layer, just dump em in there.....etc.. The only thing the manual says is to put them in the freezer for a couple of hours before sealing them. What do y'all do?

DUKFVR · 05-22-2022, 10:16 AM

I stack single or double & pat dry with paper towels. Works great for me. Never thought of freezer for a bit. Mine has worked good just patting dry.

Bryan2014 · 05-22-2022, 10:19 AM

You shouldn’t need to freeze them, like was said above, just dry with a paper towel before sealing. As long as you don’t try to seal them while they’re super wet you’ll be fine

Killer · 05-22-2022, 10:22 AM

Vacuum 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.

Ætheling · 05-22-2022, 10:23 AM

I pat dry, lay in a single layer, vacuum seal, and then freeze. Fish stays super fresh.

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Duckologist · 05-22-2022, 10:28 AM

I just bag em up, add some water then vacuum seal

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dbaio1 · 05-22-2022, 10:31 AM

I tried it and still prefer freezing my fish totally submerged in a lot of water.

speck1 · 05-22-2022, 10:32 AM

Same as above. Single layer as dry as possible. Just ate yellowfin last night that I sealed in 2020. It was just like the day I sealed it. I always write the date on my bags with a sharpie as well.

hogslayer78 · 05-22-2022, 10:40 AM

Quote:

Originally Posted by dbaio1

I tried it and still prefer freezing my fish totally submerged in a lot of water.

This^ 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.

zztex · 05-22-2022, 10:46 AM

Have always frozen fish in ziplocks. Cover the fish completely with water and then top with some milk. Always tastes fresh when thawed

Old Bald Guy · 05-22-2022, 10:50 AM

Always froze fish in water until I got a chamber type vacuum sealer. Works perfect for fish.

db@100 · 05-22-2022, 12:22 PM

Quote:

Originally Posted by Old Bald Guy

Always froze fish in water until I got a chamber type vacuum sealer. Works perfect for fish.

With a chamber sealer, doesn't matter how wet fish are. With the other type, like I have, it will suck water out with the air.

kyle1974 · 05-22-2022, 12:50 PM

I freeze them a little bit because otherwise you will end up sucking water and not get a good seal.

tpack · 05-22-2022, 12:54 PM

Quote:

Originally Posted by dbaio1

I tried it and still prefer freezing my fish totally submerged in a lot of water.

Works great for me too.

Briar Friar · 05-22-2022, 01:03 PM

Freezing fish in water will help keep from getting freezer burn.
Flash freezing will allow you to keep some excess water around the meat and allow a good seal on the bag.

Bisch · 05-22-2022, 01:05 PM

Quote:

Originally Posted by dbaio1

I tried it and still prefer freezing my fish totally submerged in a lot of water.

Same here.

Bisch

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speck1 · 05-22-2022, 01:08 PM

Water 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.

kurt68 · 05-22-2022, 01:18 PM

Quote:

Originally Posted by speck1

Water 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.

This is why I went to vacuum. They stack nice and take up a lot less space. My catfish.

ThisLadyHunts · 05-22-2022, 01:47 PM

Quote:

Originally Posted by zztex

Have always frozen fish in ziplocks. Cover the fish completely with water and then top with some milk. Always tastes fresh when thawed

What does the addition of milk do for the fish?

cva34 · 05-22-2022, 01:52 PM

Quote:

Originally Posted by kyle1974

I freeze them a little bit because otherwise you will end up sucking water and not get a good seal.

I think thats thats main reason...and they wont stick together,,,

Pedernal · 05-22-2022, 01:59 PM

Quote:

Originally Posted by ThisLadyHunts

What does the addition of milk do for the fish?

It helps with the calcium for their bones

JK in for the response as well

ThisLadyHunts · 05-22-2022, 02:33 PM

Quote:

Originally Posted by Pedernal

It 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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Mike D · 05-22-2022, 03:32 PM

Quote:

Originally Posted by Killer

Vacuum 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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Mike D · 05-22-2022, 03:34 PM

Quote:

Originally Posted by ThisLadyHunts

What 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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ladybluearm · 05-22-2022, 04:13 PM

Quote:

Originally Posted by hogslayer78

This^ 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.

Agree! We freeze our fish the same way. Will keep indefinitely.

Goldeneagle · 05-22-2022, 04:13 PM

Quote:

Originally Posted by kurt68

This is why I went to vacuum. They stack nice and take up a lot less space. My catfish.

Do you freeze them before hand?

kurt68 · 05-22-2022, 05:27 PM

Quote:

Originally Posted by Goldeneagle

Do you freeze them before hand?

No sir, as said pat dry. Single layer. They defrost in minutes compared to days in water. But the storage is my main reason.

stickman · 05-22-2022, 07:35 PM

Pat dry and freeze for a few hours before sealing. Then single or double later doesn’t matter.

panhandlehunter · 05-22-2022, 07:53 PM

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.

kenner27 · 05-22-2022, 08:06 PM

We seran wrap the fish then vacuum seal. Sounds like an extra step but it’s really easy and always a good seal. Fresh 1yr like day 1.

Burnadell · 05-22-2022, 09:41 PM

Quote:

Originally Posted by ThisLadyHunts

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.

Shawn for the win!!!

Goldeneagle · 05-23-2022, 06:03 AM

Quote:

Originally Posted by Burnadell

Shawn for the win!!!

I don't know if she won or not. I didn't understand a durn bit of that!

Cantcatch5 · 05-23-2022, 07:03 AM

As 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.

Paycheck · 05-23-2022, 07:21 AM

Might have to try vacuum seal to save room.

spidermonkey · 05-23-2022, 07:56 AM

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

Ætheling · 05-23-2022, 07:58 AM

Quote:

Originally Posted by Cantcatch5

As 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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LeanMachine · 05-23-2022, 07:58 AM

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.

rtp · 05-23-2022, 08:05 AM

Quote:

Originally Posted by Burnadell

Shawn 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 ****

.

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BW412 · 05-23-2022, 08:18 AM

[QUOTE=Ætheling;16229500]I 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.

bowhntrmatt · 05-23-2022, 08:38 AM

[quote=BW412;16230479]

Quote:

Originally Posted by Ætheling

I 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.

This. If I were buying a sealer primarily for fish, I would definitely go chamber vac. lets you skip the patting dry part.

Slew · 05-23-2022, 09:05 AM

I've always frozen in bags in water, but we have a chamber vac now. Haven't used it yet but plan to do some ocean perch before too long. I like keeping my crappie in the lake till I need em! Always fresh and never freezer burnt that way!

Duckologist · 05-23-2022, 10:21 AM

[quote=bowhntrmatt;16230516]

Quote:

Originally Posted by BW412

This. If I were buying a sealer primarily for fish, I would definitely go chamber vac. lets you skip the patting dry part.

Yea I use chamber vac and add some water to my vac bags

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Big Sendero · 05-23-2022, 10:53 AM

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.

Goldeneagle · 05-23-2022, 11:39 AM

Thanks everyone. Now I just gotta go catch the fish.

Ætheling · 05-23-2022, 04:15 PM

Quote:

Originally Posted by Big Sendero

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.

Yeah, I like to portion out 2 adults worth per bag. No waste.

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zztex · 05-23-2022, 04:37 PM

Quote:

Originally Posted by ThisLadyHunts

What does the addition of milk do for the fish?

No idea. An “old wife” taught me to top off the water with a little milk when I was a teenager. Been doing it that way ever since. Always tastes fresh

aggieman12 · 05-23-2022, 04:39 PM

A chamber sealer is well worth the $$$. Just put the wet fillets in the bag, seal it up, and they stack nice in the freezer. Fish is good for years. Can also vac seal chili, stew, etc.

Hoytbowhunter · 05-23-2022, 04:42 PM

Quote:

Originally Posted by Mike D

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.

Sent from my iPad using Tapatalk Pro

^^^^^^^I've keep fish frozen up to three years speckled trout and reds. Not a bit of freezer burnt.

CastAndBlast · 05-23-2022, 05:02 PM

Saltwater fish stay far away from fresh water. I will clean, pat dry, vacuum seal.

Duckologist · 05-23-2022, 06:30 PM

Quote:

Originally Posted by zztex

No idea. An “old wife” taught me to top off the water with a little milk when I was a teenager. Been doing it that way ever since. Always tastes fresh

Ur wasting milk

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05-22-2022, 10:04 AM	#1
Goldeneagle Pope & Young Join Date: Oct 2006 Location: Allen, TX Hunt In: Where ever I get a chance.	Vacuum sealing fish? I have a striper trip coming up and bought a vacuum sealer to freeze the filets. Any tips on bagging them? Single layer, double layer, just dump em in there.....etc.. The only thing the manual says is to put them in the freezer for a couple of hours before sealing them. What do y'all do?

05-22-2022, 10:23 AM	#5
Ætheling Pope & Young Join Date: May 2015	Vacuum sealing fish? I pat dry, lay in a single layer, vacuum seal, and then freeze. Fish stays super fresh. Sent from my iPhone using Tapatalk

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05-22-2022, 10:16 AM	#2
DUKFVR Pope & Young Join Date: Apr 2011 Location: Sorry Azz Houston & Young County Hunt In: Young County & Anywhere A Duck Flies!	I stack single or double & pat dry with paper towels. Works great for me. Never thought of freezer for a bit. Mine has worked good just patting dry.

05-22-2022, 10:19 AM	#3
Bryan2014 Six Point Join Date: Oct 2017 Location: Victoria Hunt In: Menard County, Victoria county	You shouldn’t need to freeze them, like was said above, just dry with a paper towel before sealing. As long as you don’t try to seal them while they’re super wet you’ll be fine

05-22-2022, 10:22 AM	#4
Killer Pope & Young Join Date: Sep 2013 Location: Powderly, TX Hunt In: God's green earth	Vacuum 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.

05-22-2022, 10:28 AM	#6
Duckologist Ten Point Join Date: Mar 2018 Location: SW Louisiana	I just bag em up, add some water then vacuum seal Sent from my SM-G892A using Tapatalk

05-22-2022, 10:31 AM	#7
dbaio1 Pope & Young Join Date: May 2007 Location: Humble, TX (Atascocita) Hunt In: Bienville and Jackson Parish Louisiana - Union Community area	I tried it and still prefer freezing my fish totally submerged in a lot of water.

05-22-2022, 10:32 AM	#8
speck1 Ten Point Join Date: Sep 2010 Location: Boerne, Tx. Hunt In: Texas,Idaho and Utah	Same as above. Single layer as dry as possible. Just ate yellowfin last night that I sealed in 2020. It was just like the day I sealed it. I always write the date on my bags with a sharpie as well.

05-22-2022, 10:46 AM	#10
zztex Pope & Young Join Date: Oct 2006 Location: LaPorte	Have always frozen fish in ziplocks. Cover the fish completely with water and then top with some milk. Always tastes fresh when thawed

05-22-2022, 10:50 AM	#11
Old Bald Guy Ten Point Join Date: Jan 2012 Location: Canyon Lake	Always froze fish in water until I got a chamber type vacuum sealer. Works perfect for fish.

05-22-2022, 12:50 PM	#13
kyle1974 Pope & Young Join Date: Dec 2007 Location: Flour Bluff, America Hunt In: Hebbronville	I freeze them a little bit because otherwise you will end up sucking water and not get a good seal.

05-22-2022, 01:03 PM	#15
Briar Friar Pope & Young Join Date: May 2015	Freezing fish in water will help keep from getting freezer burn. Flash freezing will allow you to keep some excess water around the meat and allow a good seal on the bag.

05-22-2022, 01:08 PM	#17
speck1 Ten Point Join Date: Sep 2010 Location: Boerne, Tx. Hunt In: Texas,Idaho and Utah	Water 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.

05-22-2022, 07:35 PM	#28
stickman Pope & Young Join Date: Sep 2007 Location: S.Texas	Pat dry and freeze for a few hours before sealing. Then single or double later doesn’t matter.

05-22-2022, 07:53 PM	#29
panhandlehunter Pope & Young Join Date: Sep 2010 Location: Sweenyish Hunt In: Brazoria, Matagorda & Webb Counties	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.

05-22-2022, 08:06 PM	#30
kenner27 Ten Point Join Date: Jan 2011 Location: Bryan, Tx.	We seran wrap the fish then vacuum seal. Sounds like an extra step but it’s really easy and always a good seal. Fresh 1yr like day 1.

05-23-2022, 07:03 AM	#33
Cantcatch5 Ten Point Join Date: Sep 2012 Location: Tyler, TX	As 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.

05-23-2022, 07:21 AM	#34
Paycheck Ten Point Join Date: May 2015 Location: Waco	Might have to try vacuum seal to save room.

05-23-2022, 07:56 AM	#35
spidermonkey Ten Point Join Date: Sep 2012 Location: northeast texas Hunt In: northeast and central texas	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

05-23-2022, 07:58 AM	#37
LeanMachine Ten Point Join Date: Dec 2009 Location: Canton, tx Hunt In: east texas	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.

05-23-2022, 08:18 AM	#39
BW412 Eight Point Join Date: Jan 2009	[QUOTE=Ætheling;16229500]I 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.

05-23-2022, 09:05 AM	#41
Slew Pope & Young Join Date: Jun 2010 Location: Lindale, TX Hunt In: nowhere close to home	I've always frozen in bags in water, but we have a chamber vac now. Haven't used it yet but plan to do some ocean perch before too long. I like keeping my crappie in the lake till I need em! Always fresh and never freezer burnt that way!

05-23-2022, 10:53 AM	#43
Big Sendero Six Point Join Date: Oct 2006 Location: Rowlett, Texas Hunt In: Rains County	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.

05-23-2022, 11:39 AM	#44
Goldeneagle Pope & Young Join Date: Oct 2006 Location: Allen, TX Hunt In: Where ever I get a chance.	Thanks everyone. Now I just gotta go catch the fish.

05-23-2022, 04:39 PM	#47
aggieman12 Ten Point Join Date: Feb 2010 Location: Taylor, TX Hunt In: McMullen/East Wilco	A chamber sealer is well worth the $$$. Just put the wet fillets in the bag, seal it up, and they stack nice in the freezer. Fish is good for years. Can also vac seal chili, stew, etc.

05-23-2022, 05:02 PM	#49
CastAndBlast Pope & Young Join Date: May 2008 Location: The Woodlands, TX Hunt In: Texas	Saltwater fish stay far away from fresh water. I will clean, pat dry, vacuum seal.