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-   -   Vacuum sealing (https://www.thehulltruth.com/sportfishing-charters-forum/1032526-vacuum-sealing.html)

triplejs 08-26-2019 07:34 AM

Vacuum sealing
 
When we catch a lot of fish we don't let anything go to waste. We vacuum seal everything we're not using immediately. My question is when you guys vacuum seal your fish, do you dry them first before sealing them or do you seal them wet and then dry them when you're going to eat them

hoochfisher 08-26-2019 07:37 AM

I just try to get as much water off as possible. I don't pat them dry with a paper towel or anything. It seems to work fine, as I have kept some for 3 years just to test and they were as good as fresh.

Mpellet 08-26-2019 07:40 AM


Originally Posted by triplejs (Post 12867319)
When we catch a lot of fish we don't let anything go to waste. We vacuum seal everything we're not using immediately. My question is when you guys vacuum seal your fish, do you dry them first before sealing them or do you seal them wet and then dry them when you're going to eat them

I dry my filets and then vacuum seal.

ron3604 08-26-2019 07:40 AM

I vacuum seal and they are damp just put a paper towel in front toward the sealer
when you thaw cut the bag to let oxygen in or you could have some nasty bugs in a low oxygen atmosphere

caltexflanc 08-26-2019 07:48 AM

We like to dry them first, cuts down on ice crystals forming and the keep for a long time, as much as a year.

DroppinLoads 08-26-2019 07:49 AM


Originally Posted by triplejs (Post 12867319)
When we catch a lot of fish we don't let anything go to waste. We vacuum seal everything we're not using immediately. My question is when you guys vacuum seal your fish, do you dry them first before sealing them or do you seal them wet and then dry them when you're going to eat them

I pat dry and let them breath one last breath for a few minutes. I have found it makes a better seal. I also remove as much bloodline as possible. That's a huge difference.

Sidenote, the new Foodsavers suck compared to the old models they first marketed. I bought a used commercial unit from a restaurant supply store. World of a difference.

UncleLuke 08-26-2019 08:51 AM

Why would the fillets be wet!?

Bleed the fish in water before you ice them the fillets will come out without blood on them and no need to rinse the blood off. Also, a fresh water rinse will start to "cook" the fillets

DarcizzleOffshore 08-26-2019 08:58 AM


Originally Posted by UncleLuke (Post 12867637)
Why would the fillets be wet!?

Bleed the fish in water before you ice them the fillets will come out without blood on them and no need to rinse the blood off. Also, a fresh water rinse will start to "cook" the fillets

I'm not sure "cook" is the right word. The point is don't rinse the fish in fresh water really ever unless it's immediately prior to cooking. Rinse in saltwater only. Any chef will tell you this.

Denver Dave 08-26-2019 09:00 AM

Anything not eaten fresh is dried and vacuum sealed.

mbb 08-26-2019 09:02 AM

Depends on the fish.
some i freeze in water
Some like tuna...you dont want water to touch

Freezing in water, not vacuum, works fine for most fish

DroppinLoads 08-26-2019 09:09 AM


Originally Posted by UncleLuke (Post 12867637)
Why would the fillets be wet!?

Bleed the fish in water before you ice them the fillets will come out without blood on them and no need to rinse the blood off. Also, a fresh water rinse will start to "cook" the fillets

Residual moisture that builds up on the surface. When that moisture isn't reduced, it will be result in a weaker seal. If you see moisture running up the bag, all the way to the seal point, that's a bad sign. It also introduces higher oxygen content inside the bag, which is what you're trying to avoid.

striperstan 08-26-2019 09:09 AM

It shouldn't be wet in the first place. If you are rinsing it in fresh water, you may as well just dump it in the trash.

I learned this working in a fish market years ago. Letting fresh water or fresh water ice touch the meat would get one warning, then you were let go.

getthenetmontauk 08-26-2019 09:11 AM

I wrap the fish in saran wrap first,then I seal it .I found it keeps the moisture in the fish.

Texasblue 08-26-2019 11:05 AM

Chef buddy/sushi chef taught us to wrap filets in paper towels (rotating sides) for 24 hours in refrig. Once all the crap has leached out you have terrific filets to then vacuum seal. Pretty amazing to see what still comes out of those filets vs thinking you have removed "wet" and dried them.

The results in comparison are pretty remarkable. We do same for all species, irregardless of cooking method.

redink 08-26-2019 12:09 PM

Used to do the paper towel in the bag trick but now pat filets dry before vacuum sealing. Seems to work great. And borrow a friends vacuum sealer when you know you are going to overheat yours. And just discovered the premade bags at Bass Pro are much cheaper than the FS brand.

swaptrex 08-26-2019 03:52 PM

I use these: https://www.foodsaver.com/food-stora...LB326-000.html

Get a nice tight seal, doesn’t matter how moist the fish is.

triplejs 08-26-2019 04:11 PM

Thanks, I don't rinse fish. I try to keep them as natural as possible. I just wasn't sure whether to pat them down before the seal or not.
Another buddy of mine who was a commercial fish packer told me to put the filets in very cold ice water before sealing them. He said it would preserve the filets even longer.

Rferrell 08-26-2019 04:25 PM

If y’all aren’t rinsing your filets how the heck are y’all getting the sand gnats off them 🤷🏻*♂️🤷🏻*♂️

VanW 08-26-2019 04:27 PM

I rinse most all my fillets off with the hose. The other day I was doing some tuna and I put em on ice (ice water by the time I was finished) while I fileted them and it kind of messed the meat up a bit. I mean it was still good but not like sushi quality, I probably won't try that again.

Mpellet 08-26-2019 04:36 PM

Rinse depends on the type of fish and the cleaning job. Sometimes when I cut a perfect filet off of an ice cold fish, the filet is dry and 100% free of blood, gunk and the belly cavity of the fish isn’t leaking at all. No need to rinse but if I am cleaning a dozen or more fish, not every filet is gonna come off perfect, some will have blood, some might get some nasty juice from the gut on the filet. Those pieces are getting rinsed in cold water and dried....

https://cimg5.ibsrv.net/gimg/www.the...53cb46368.jpeg


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