Fresh Fish

[J-Doc]

Every fish I catch goes directly into ice. With white bass especially, we go with the old Florida method and add a salt brine to the ice for a quick death and very rapid cooling of the meat. This also makes filleting much easier, as they are essentially frozen at that point. The more oily the fish, the faster it needs to be chilled, in my opinion. I have eaten too many white bass, along with other species, that died in livewells. Based on those experiences, I can understand why many people don't enjoy eating them. On ice, the fishiness is taken away, and there is then no reason to cut out the red meat. Also, when freezing, I fill the bag with water so that the fillets are covered and everything freezes in a solid block. This removes freezer burning, as well as many other off-flavors that occur with dry freezing. I don't think ice is nearly as important for fish that survive well in a livewell, but again, personal preference for filleting stiff fish means they all get the cooler.

Now this is interesting right here. Had not heard of this before.

[J-Doc]

I soak mine in 1tbsp of salt and 2tbsp of baking soda per 1gal of water overnight. Then I freeze it for later and date the ziploc freezer bag. I also rinse the meat before freezing and double-bag without any air pockets. Each bag is filled with water. Fill one bag with fish, fill with water, squeeze out air & zip. Then fill another bag with water and insert the water-filled bag of fish into the 2nd water filled bag. Then fill with water again and force air out and zip tight. Totally submerged in water without risk of freezer burn. I've had fish last as long as 8-9mo so far. No issues and the "fishy" smell & taste does not exist after soaking in a salt/baking soda brine.

[Chillfish]

I agree with the vacuum bags for long term storage. The reason I don't usually use them for fish is because it simply doesn't last long enough in my house before it is eaten to go rancid. As for the salt water and ice combo, it gets cold, and quick. The fish don't flop for long.

[rps]

All of you keep putting great information out there.

First, in answer to the question of bleeding the fish - while I understand the reasoning, I don't do it because it is awfully darn messy in the boat and I am not coordinated enough to hold a flopping and bleeding fish over the water without dropping it. I fillet at the marina and then rinse the fish at home for quick use or pack them for freezing.

Re vacuum packing: I use a poor man's variation. After I clean and rinse the fish with a quick pat mostly dry, I stack them carefully in two person portions and wrap them tightly in cling film with the sausage twist that removes air. Those packs go in a dated gallon baggie from which I remove as much air as possible before sealing. They go directly to the deep freeze in the garage which is much colder than my refrigerator freezer.

The fish I thawed to go in tonight's walleye chowder were dated early July of 2014 and showed no sign of freezer burn.

[Feathers and Fins]

One of my Mentor captains in Florida always had a giant ice chest filled with ocean water and ice, He would catch fish and use a little rope to tail-rope the fish, then gill it and gut it no more than a couple minutes over the side and then quickly in the ice chest. Bleeding was always first and when he gutted the fish he used a hook blade razor so as to not cut into the organs so he didn't taint the meat. The last thing he made certain of was to be sure each fish laid flat in the ice chest so filleting was simple.

[J-Doc]

All this talk about gutting and gill cutting........

Sure hope PITA never finds this thread!

[Chillfish]

Yeah, it is making me hungry.

[Feathers and Fins]

All this talk about gutting and gill cutting........

Sure hope PITA never finds this thread!

Why not some PITA would go good with fish

But I do have some Mutton a friend sent me that I may need to cook tomorrow.

[J-Doc]

Correction. Shows how much I pay attention to them....

PETA....

[Tanderson15]

I place my fish in a quart freezer bag partially sealed then place it under water and force all air out and complete seal while under water. Works good for me even though I have a vacuum machine.