Question about frozen LING: HELP

[duranautic al]

best way to protect the flesh of ling for any extended period of time...egg and breadcrumb your fresh fillets ,place on cookie sheet in freezer for a couple hours or overnight,then just put em in a freezer bag and you can take out what you need when you want.if you want to vacuum seal em just make sure ther frozen overnight so they don't stick together...bake em ,fry em..whatever...increases there freezer life 10fold...honest...this is coming from a man that would eat ling over any other finfish

[shresearchdude]

An alternative to vacuuming the air out is to force the air out. After putting the fillets in freezer bag close all but a small corner. Get a bucket of water(cold) and submerge the bag until all the air is forced out and seal before you get water in there. I tend to put some saltwater in the bag before I dunk the bag-that way the only thing in contact with the fish fillets is saltwater or the sides of the bag. It works.

[GregV]

My experience vacuum sealing ling is that the meat is so moist, the vacuum pulls large quantities of moisture out making it difficult to get a good seal on the bag. To solve this, I lay the fillets out and freeze them first, then vacuum seal.
John's suggestion of using a pot of water to squeeze the air out of the bag also works well if you don't have a vacuum sealer.

[shrimpman steve]

go to any supermarket, for 10 bucks you can buy the reynolds vacume sealing system. works great for the money.