Schmaltz~Herring

a. What is the advantage?
b. Whose product do you use.

We are talking mahi filets.

Bly

If I do not eat it fresh. It gets vacuum sealed.

triumphrick

We vacuum bag everything we plan on saving for up to a year. We use a commercial grade foodsaver.

Why not? We get to go out of town or on the road and those trips produce some nice catches over several days. Each day we clean and bag our fish. Ice it down in the Yeti until we get home and it goes in the freezer.

We were just in Englewood, and here are a few nice grouper we caught over two days. Yeah, momma kicked my ass. My three did not weigh as much as hers! We ate some Saturday night. The rest we are bringing home.





We both like to eat fish and occasionally have family fish fry's. It's nice to have very fresh fish to cook. And when it comes out of the vacuum bag, it is still very fresh.

Although previously frozen....

But Jack, you have to catch a few first before you invest in a bagger....

T-bone123

No other way to go once you try it. I try to get in the habit of vaccum sealing while I'm cleaning so that its that much easier to decide what to eat soon and what to freeze with no extra prep. Only takes few extra minutes at the cleaning station. I use a foodsaver. They are ok, not great. Large amounts will cause some issues with the sensors thinking the tray is too full to work. Commercial unit the way to go with big quantities, I will got that way soon as a food saver only last me a year or so but they are about $150 so its worth it.

Spooled

Use foodsaver as well

filet, dont rinse with water dry and seal

most whiter fleshed fish hold up well

Schmaltz~Herring

Any vendors you guys recommend??

tbaxl

I use Foodsaver and have no complaints. Like spooled said clean, pat dry and pack, I try real hard to keep fresh water away from the filet.

Robster71

food saver. Filet our Brown trout, lake trout and salmon, bring home on ice, vacum pack and in the freezer they go.

rbhankins001

Schmaltz do a quick search in Dockside on vacuum sealers . . .

I have a couple commercial ones (Minipack-Torre and Vacmaster) but even if you get a lower end commercial one with an OIL PUMP it makes a HUGE difference.

Something like this one (Idk if it is an oil pump):

http://www.webstaurantstore.com/ary-...VMASVP215.html

The models with "extra vacuum" do a better job on porous items (like fish and meat) fwiw.

CAP1

Yes.

Foodsaver. The fish will last in the freezer for a good long time.

InternationalMarineMike

We fish about 4 times a week and We have been through a lot of food savers. We have gone to this one and won't look back.

http://www.westonsupply.com/Weston-V...-p/65-0201.htm

pulp friction

Don't laugh, this is cheap and works great! Just had a nice filet of Hog I shot last year and it tasted fresh. The benefit is it requires no batteries/electricity and is easy to work with on a boat. Easy to clean, and if it doesn't work for you, toss it with no remorse.

weatherman

I have had excellent success with a variety of fresh- and salt-water fish. I fillet the fish, cut all the red meat and lines out of the fillets, and cut the fillets into whatever size I will use. I place the fillets on parchment paper, pop them into the freezer for an hour or so, then seal with my FoodSaver. By flash freezing the fillets, no free liquid exists, so you get a good seal on the bag, and the fillets don't get "squished" into a wad. I usually use pint bags, which is a perfect meal for me and the wife, but will go larger for a meal for the extended family. The fillets will be in excellent shape for 8 months to a year, and I had some Amberjack loins that kept fine for 15 months in a gallon bag.

byrdmanfromralcatraz

Thanks a lot for this idea. The "squishiness" always bugs me...your concept of pre-freezing them never even entered my thick skull.

Riptide31

I had a Tilia Foodsaver...........$300 vacuum packer. Wouldnt seal if the filets were damp.

Sold it on ebay. Bought a select seal and save from sears. Liked it so much I bought another. I think it is better than the food saver I had, and it was only about $130. I still use the foodsaver bags.

reellucky954

We use a Food Saver. It works great for the amount of fish we catch. I have a buddy who leaves the skin on the filet. He cuts the skin off after it thaws. He claims it makes the meat fresh. I don't see the difference.

BottomPicker

I put all the filets in the sink, fill with fresh water & a ton of ice to cool them down and clean off the blood. Take them out and dry them on a big towel on the table (both sides). Then vacuum seal. I just don't get the freshwater thing. My fish tastes great after a year, even amberjack.

International Mike, Can you use food saver bags (I already have a ton of them) in that Weston sealer?
Schmitty

budman6pk

I use Foodsaver as well- The trick is getting the pre-formed bags, in the size you want.

nsvencer

Tons of bag options from vendors on ebay as well. The mix packs are a great bargain. (quart, pint, gallon combos).

sealion2288

I have a Foodsaver. I bought a $5 Ziplock kit from Walmart. The Foodsaver is somewhere buried in a cabinet.I've got a "test sample" bag of fillets in the freezer that have been in there over a year. Still look great with a perfect seal. I like the fact that I can partially freeze fillets, then come back and finish the job after they've firmed up completely.