Do Whole Fish Freeze Well?

[PeteyHD]

I freeze porgies and Seabass whole all the time. Main thing is not to rinse in fresh water and I actually prefer to leave scales on and prep the fish after defrosting. Porgies and Seabass hold up really well and taste great grilled whole.

[spyro]

same as 1/2

[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.

[TDaly25]

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