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castaway$
Senior Nomad
Posts: 742
Registered: 7-31-2007
Location: Gold Hill, Oregon
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Mood: Fish on!
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If you don't have a vacuum packer put your fish in gallon ziplocks cover the fish with water then close the ziplock about 95% push all of the air out
and finish closing then freeze, works pretty good to keep the flavor and texture pretty close to fresh.
Live Indubiously!
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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Dry ice freezing with super-cold dry ice prevents large ice crystalline structures from forming in your filets. These large crystals cause the “mushy”
texture of frozen items, due to partial thaw and re-freezing, or very slow freezing
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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redhilltown
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If you get it on ice soon after you catch it I am of the opinion that no matter HOW you bag/ziplock/wrap/vacuum pack etc your Baja fish it is going to
taste better than 90% of the fresh or frozen fish you can buy anywhere in the states (there are some Alaskan fish exceptions but even "fresh" they can
be many days old...fresh frozen is often better than old fresh.) Plus you have the knowledge of exactly where it was caught, in what kind of water,
and with what methods.
Fresh Tilapia is almost ten bucks a pound!!!! Give me a friggin break!
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volcano
Nomad
Posts: 348
Registered: 3-5-2007
Location: Cave Junction, Oregon and Boca Del Salado area, Ea
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Mood: always pining to be there
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a marinade of tamari (soy sauce),and maple syrup, thinned with water
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DavidE
Ultra Nomad
Posts: 3814
Registered: 12-1-2003
Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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I like to stick a large cast iron dutch oven or frying pan in the freezer if it'll fit and then do the wetted-down ziploc treatment noted above. When
the iron sits awhile in the freezer it'll help the fish get frozen faster (flash freezing). Having lots of already frozen food in the freezer then
cranking the "freezer-only" thermostat seems to help as well. "Flash freezing" seems to be a real key. Commercial wild salmon processing plants did
it.
A Lot To See And A Lot To Do
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Skipjack Joe
Elite Nomad
Posts: 8088
Registered: 7-12-2004
Location: Bahia Asuncion
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The fishy smell comes from cells breaking down during thawing. The fresher and the quicker it's frozen the better shape they are and the less this
occurs. That's what I've gleaned so far.
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woody with a view
PITA Nomad
Posts: 15940
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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Mood: Everchangin'
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bring a vacuum sealer if you expect to bring home good quality filets.
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Bajame
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Mood: Baja Dreamin
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My son worked at a hotel a major one and they soaked the fish in salt water to release the worms they get? Anyone hear of this before?
We all want a peaceful world, filled with love and laughter, but we fill ourselves with anger and hate trying to fiqure out how to achive it.
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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Mood: thriving in Baja
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| Quote: | Originally posted by Skipjack Joe
I never eat frozen fish and there is nothing like fresh fish. I hear that fish frozen in seawater is damaged the least. Can't confirm.
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When I used to catch too many salmon outa HMB I always smoked the fillets or froze them whole and ungutted. As soon as you open them up they start
deteriorating but thawed whole and gutted they tasted much fresher.
Bob Durrell
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captkw
Ultra Nomad
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Location: el charro b.c.s.
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Mood: new dog/missing the old 1
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saoking fish
Hola as in the first part of this thread..soaking in milk is what we do with shark's.. and some times I'll use a pinnapple/apple juice mix..shark's
don't pee like other swimmer's,, they ecert it out through their skin and if ya dont soak um they taste like amoina/pee.....thresher shark is a
awsome fighting/eating fish done in this manner...btw today in santa cruz ca. they had limet's of salmon by 9:00 this morning for ALOT of boat's.like
60 boat's..smoking hot salmon fishing..yeeeha !!! K&T 
[Edited on 4-23-2012 by captkw]
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CortezBlue
Super Nomad
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Registered: 11-14-2006
Location: Fenix/San Phelipe
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I didn't read through all of the responses, but I soak frozen fish in a brine/salt water solution.
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willardguy
Elite Nomad
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well I tried soaking a grouper fillet in milk for a few hours and it was delicious,completely took away the funky fishyness and tasted like the fresh
stuff.
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goldhuntress
Senior Nomad
Posts: 663
Registered: 1-28-2010
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In my freezing experience, it is all about getting the air out, no matter what you freeze. I seal my all my fish, no exceptions. Well, except
Albacore, I can that. And, you can't freeze fish or anything else indefinitely even if you seal it. I know some people say a year or more but, imo, if
you want it to be top quality I'd say only a couple months. I've never soaked fish in anything so I can't speak about that.
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Cypress
Elite Nomad
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Location: on the bayou
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Mood: undecided
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| Quote: | Originally posted by goldhuntress
In my freezing experience, it is all about getting the air out, no matter what you freeze. |
My experience also.
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Skipjack Joe
Elite Nomad
Posts: 8088
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Location: Bahia Asuncion
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| Quote: | Originally posted by willardguy
well I tried soaking a grouper fillet in milk for a few hours and it was delicious,completely took away the funky fishyness and tasted like the fresh
stuff. |
It sounds as though the milk is just compensating for a fish that isn't fresh to begin with.
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Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
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Mood: wait and see
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Once, years ago, at my place on the upper Cape Fear near Raleigh, I caught an almost record Carp. I had the same prejudice against Carp as most
people, but it was such a nice big fish that I couldn't bear to waste it. I knew that many people in the world; Chinese, Japanese, British, ate Carp,
so there must be a way to make it edible. Unfortunately the only recipe I knew was the classic one involving a board, straw and manure. I started
calling around and when I contacted Fish & Game I lucked out and got a female agent who was from the Midwest. She told me to clean it, cut the
meat into chunks, soak them overnight in saltwater and smoke them. I did and it tasted great. There was a lot more than I could eat in a month, so I
took most of it to my office and put it on a tray in the breakroom with some Philly cream cheese and crackers. All day I kept hearing comments about
the "gourmet fish". Finally I confessed that I had put it there. "What kind of fish is it?" everyone demanded to know.
"Cape Fear Salmon", I said.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Cisco
Ultra Nomad
Posts: 4196
Registered: 12-30-2010
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| Quote: | Originally posted by captkw
Hola as in the first part of this thread..soaking in milk is what we do with shark's.. and some times I'll use a pinnapple/apple juice mix..shark's
don't pee like other swimmer's,, they ecert it out through their skin and if ya dont soak um they taste like amoina/pee.....thresher shark is a
awsome fighting/eating fish done in this manner...btw today in santa cruz ca. they had limet's of salmon by 9:00 this morning for ALOT of boat's.like
60 boat's..smoking hot salmon fishing..yeeeha !!! K&T
[Edited on 4-23-2012 by captkw] |
I have found if the shark is bled completely immediately upon catching that the uric acid is not a problem.
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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| Quote: | Originally posted by Skipjack Joe
| Quote: | Originally posted by willardguy
well I tried soaking a grouper fillet in milk for a few hours and it was delicious,completely took away the funky fishyness and tasted like the fresh
stuff. |
It sounds as though the milk is just compensating for a fish that isn't fresh to begin with. |
yeah you're
probably right, that 20 minute boat ride from swimming to freezer was too much.
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desertcpl
Super Nomad
Posts: 2406
Registered: 10-26-2008
Location: yuma,az
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WE DONT NEED NO STINKING FROZEN FISH
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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he's only angry because someone took a bite of his sombrero
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