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Old 05-22-2022, 10:04 AM   #1
Goldeneagle
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Question 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?
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Old 05-22-2022, 10:16 AM   #2
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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.
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Old 05-22-2022, 10:19 AM   #3
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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
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Old 05-22-2022, 10:22 AM   #4
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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.
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Old 05-22-2022, 10:23 AM   #5
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Default Vacuum sealing fish?

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


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Old 05-22-2022, 10:28 AM   #6
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I just bag em up, add some water then vacuum seal

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Old 05-22-2022, 10:31 AM   #7
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I tried it and still prefer freezing my fish totally submerged in a lot of water.
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Old 05-22-2022, 10:32 AM   #8
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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.
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Old 05-22-2022, 10:40 AM   #9
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Quote:
Originally Posted by dbaio1 View Post
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.
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Old 05-22-2022, 10:46 AM   #10
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Have always frozen fish in ziplocks. Cover the fish completely with water and then top with some milk. Always tastes fresh when thawed
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Old 05-22-2022, 10:50 AM   #11
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Always froze fish in water until I got a chamber type vacuum sealer. Works perfect for fish.
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Old 05-22-2022, 12:22 PM   #12
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Quote:
Originally Posted by Old Bald Guy View Post
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.
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Old 05-22-2022, 12:50 PM   #13
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I freeze them a little bit because otherwise you will end up sucking water and not get a good seal.
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Old 05-22-2022, 12:54 PM   #14
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Quote:
Originally Posted by dbaio1 View Post
I tried it and still prefer freezing my fish totally submerged in a lot of water.
Works great for me too.
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Old 05-22-2022, 01:03 PM   #15
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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.
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Old 05-22-2022, 01:05 PM   #16
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Quote:
Originally Posted by dbaio1 View Post
I tried it and still prefer freezing my fish totally submerged in a lot of water.

Same here.

Bisch


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Old 05-22-2022, 01:08 PM   #17
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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.
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Old 05-22-2022, 01:18 PM   #18
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Quote:
Originally Posted by speck1 View Post
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.
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Old 05-22-2022, 01:47 PM   #19
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Quote:
Originally Posted by zztex View Post
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?
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Old 05-22-2022, 01:52 PM   #20
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Quote:
Originally Posted by kyle1974 View Post
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,,,
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Old 05-22-2022, 01:59 PM   #21
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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
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Old 05-22-2022, 02:33 PM   #22
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Quote:
Originally Posted by Pedernal View Post
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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Old 05-22-2022, 03:32 PM   #23
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Quote:
Originally Posted by Killer View Post
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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Old 05-22-2022, 03:34 PM   #24
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Default Vacuum sealing fish?

Quote:
Originally Posted by ThisLadyHunts View Post
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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Old 05-22-2022, 04:13 PM   #25
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Originally Posted by hogslayer78 View Post
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.
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Old 05-22-2022, 04:13 PM   #26
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Quote:
Originally Posted by kurt68 View Post
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?
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Old 05-22-2022, 05:27 PM   #27
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Quote:
Originally Posted by Goldeneagle View Post
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.
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Old 05-22-2022, 07:35 PM   #28
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Pat dry and freeze for a few hours before sealing. Then single or double later doesn’t matter.
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Old 05-22-2022, 07:53 PM   #29
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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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Old 05-22-2022, 08:06 PM   #30
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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.
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Old 05-22-2022, 09:41 PM   #31
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Quote:
Originally Posted by ThisLadyHunts View Post
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!!!
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Old 05-23-2022, 06:03 AM   #32
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Shawn for the win!!!
I don't know if she won or not. I didn't understand a durn bit of that!
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Old 05-23-2022, 07:03 AM   #33
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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.
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Old 05-23-2022, 07:21 AM   #34
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Might have to try vacuum seal to save room.
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Old 05-23-2022, 07:56 AM   #35
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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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Old 05-23-2022, 07:58 AM   #36
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Originally Posted by Cantcatch5 View Post
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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Old 05-23-2022, 07:58 AM   #37
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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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Old 05-23-2022, 08:05 AM   #38
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Default Vacuum sealing fish?

Quote:
Originally Posted by Burnadell View Post
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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Old 05-23-2022, 08:18 AM   #39
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[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.
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Old 05-23-2022, 08:38 AM   #40
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[quote=BW412;16230479]
Quote:
Originally Posted by Ætheling View Post
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.
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Old 05-23-2022, 09:05 AM   #41
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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!
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Old 05-23-2022, 10:21 AM   #42
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[quote=bowhntrmatt;16230516]
Quote:
Originally Posted by BW412 View Post



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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Old 05-23-2022, 10:53 AM   #43
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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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Old 05-23-2022, 11:39 AM   #44
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Thanks everyone. Now I just gotta go catch the fish.
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Old 05-23-2022, 04:15 PM   #45
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Quote:
Originally Posted by Big Sendero View Post
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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Old 05-23-2022, 04:37 PM   #46
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Quote:
Originally Posted by ThisLadyHunts View Post
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
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Old 05-23-2022, 04:39 PM   #47
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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.
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Old 05-23-2022, 04:42 PM   #48
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Quote:
Originally Posted by Mike D View Post
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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^^^^^^^I've keep fish frozen up to three years speckled trout and reds. Not a bit of freezer burnt.

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Old 05-23-2022, 05:02 PM   #49
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Saltwater fish stay far away from fresh water. I will clean, pat dry, vacuum seal.
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Old 05-23-2022, 06:30 PM   #50
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Quote:
Originally Posted by zztex View Post
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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