help

[devildogski]

ok been having this problem for the last few year and asking for input

all the salt water fish i catch
stripers
sea bass
fluke
ling
tog

that i process the same way for the last 10 years(clean all blood line removed than soak in ice salt water for about 30 minutes patted dry before i vacuum sea)
than i seal and freeze



back in the day fish would last me over a year


now i get only like 1-1/2 months before the fish smells rotten

if i buy store brought fresh fish it will last a good year plus



is it me or can it be what these fish are eating or something else


any input be great


thanks

[tjd24]

It may be the soaking in salt water for a half hour. I never soaked fish and got well over 6 months.

Do you have a quality vacuum sealer & bags?
Maybe you're getting an air leak.

[Fishermancraig]

I also am inclined to think that it might be the soaking of the fish in sea water.

My fish fillets last easily 6 months in the freezer. Assuming your vacuum sealer is fully functional and works proficiently.

For my fish fillets I want them bone dry before putting them through the sealer. I pat them completely dry with paper towel. The less water the better. Try it this way and see if it helps. But again, also make sure your sealer is really removing all air.

Best of luck!

[reason162]

Originally Posted by devildogski

(clean all blood line removed than soak in ice salt water for about 30 minutes patted dry before i vacuum sea)
than i seal and freeze

How do you make your ice brine? Do you measure salt to water ratio or eyeball it? Did you change salt type, ie kosher to seasalt, grain size...iodized (god forbid?)

I rinse in cold salt water and wrap the fillets in paper towels. Make sure all sides are touching paper, double layer, roll like a burrito...then wrap in tinfoil. Let that sit overnight in the fridge on frozen ice bottles; it will leech out more moisture and be bone dry for the vacuum sealer the next day.

30 min soak in salt water will start brining the fish. Not something I recommend, unless you're trying to brine the fish for the smoker or something.

[devildogski]

i always use the same ratio of salt to water 1/4 cup to a gallon of water and it’s the same salt i always use

like i said been using this method for 12 years and had the fish last a year before and now the only last 1-1/2months

and again i do the same method for any store brought fresh fish and that fish will last a good 6 months just the fish i catch where i have the problem

yes the bags sealed correctly

[Reel Class]

Dave,

To be honest I stopped freezing fish years ago. Everything I eat now is fresh. Even if I get a pile of ling I cook some one day, keep the rest filleted and iced, and cook it a few days later. I have NEVER liked the taste of frozen fish and I just don't do it any longer because the taste definitely changes after freezing. Just my opinion!

[saltfisherman]

I never rinse fish prior to packaging. Even if there is some pieces of whatever from cutting I’ll just wipe it off. I’ll rinse once I’m ready to cook. A quick final cleaning of bones.

I also freeze prior to vacuum sealing. The pieces are laid out on a cookie sheet, froze then packaged.

[Uncle Nicky]

1/2 an hour soaking seems a little long.

I don't want to sound smart, but fish that is frozen while fresh shouldn't smell rotten after a couple months in the freezer, especially if you are vacuum sealing it. Maybe your taste has changed, or gotten more refined. If anything, store bought might taste bad after a while in the freezer, who knows how it was processed or how long it was dead before you bought it?

[PeteyHD]

Originally Posted by saltfisherman

I never rinse fish prior to packaging. Even if there is some pieces of whatever from cutting I’ll just wipe it off. I’ll rinse once I’m ready to cook. A quick final cleaning of bones.

I also freeze prior to vacuum sealing. The pieces are laid out on a cookie sheet, froze then packaged.

I like this idea! Makes lots of sense to avoid the moisture/seal issues. Thanks for that advice will give it a shot soon.

[Kevin Bogan]

Originally Posted by saltfisherman

I never rinse fish prior to packaging. Even if there is some pieces of whatever from cutting I’ll just wipe it off. I’ll rinse once I’m ready to cook. A quick final cleaning of bones.

I also freeze prior to vacuum sealing. The pieces are laid out on a cookie sheet, froze then packaged.

Right, don't rinse, don't soak, save all that good stuff! getting the blood out? Doesn't hurt anything, leave it there. After you vacuum seal, put the vacuum bag into a ziplok bag as well.
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