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Originally Posted by RnK
the fresh/salt water rinse debate: http://forums.floridasportsman.com/a...p/t-30555.html
whatever water you use to rinse, best thing you can do is vacuum seal fish you are freezing. For example takes striper from 3-4 wk shelf life frozen to 4+ months frozen vacuum sealed.
ling whose texture turns mushy and lasts a few days at best if not frozen and less than 1 month if frozen, will last 3+ months vacuum frozen. pretty much the same with fluke
non-oily, flaky texture white meat fish (sea bass, tog, cod etc) vacuum sealed 8-12 months
catch a lot of fish, you should get a Food Saver, ca. $100 and a chest freezer. |
Thanks.
I've had the shrink wrapper and chest freezers for years now. Freezer is currently 2/3 filled with venison, pheasant, striper, fluke, seabass and tog filets. I'm hoping to get out Sunday for more jumbos so I can top off the freezer with whole biscuits
