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Author Topic: Freezin some perch  (Read 5908 times)

fishwithbronsons

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Freezin some perch
« on: Mar 15, 2008, 01:59 PM »
I found a topic from an earlier discussion, but it didnt make it clear to me. If i'm gonna vacuum seal them(which I prefer to do, since I need the space), do I leave the fish whole and seal them? Then when I'm ready to cook them, thaw them, then fillet the fish. Or fillet, then vacuum seal?
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bassjunky

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Re: Freezin some perch
« Reply #1 on: Mar 16, 2008, 03:55 PM »
personally, I always fillet them first, then vaccum seal or freeze in water

BlueDuck

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Re: Freezin some perch
« Reply #2 on: Mar 26, 2008, 11:47 AM »
I usually do  the same as Bassjunky.  Main exception is trout.  I vaccume seal them whole.... usually.   The answer is do it the way you want.  It works great.

pooley

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Re: Freezin some perch
« Reply #3 on: Mar 26, 2008, 11:50 AM »
my friend freezes them with milk.

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Sarg

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Re: Freezin some perch
« Reply #4 on: Mar 30, 2008, 06:39 PM »
Freeze in water or milk
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jigger

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Re: Freezin some perch
« Reply #5 on: Mar 30, 2008, 07:56 PM »
Fillet and freeze tear off a piece of papaer towel and place below the vacuum seal to catch the juice,it will seal better.

slabspanker

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Re: Freezin some perch
« Reply #6 on: Apr 02, 2009, 11:49 AM »
FREEZE IN SALT WATER

MeatHunter737

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Re: Freezin some perch
« Reply #7 on: May 07, 2009, 09:02 PM »
freeze in water, but milk sounds like it may add some flavor....will have to try it.....

Stump Puller

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Re: Freezin some perch
« Reply #8 on: May 09, 2009, 12:51 PM »
Freeze in water or milk
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What would the milk do for the fish?
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junior88

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Re: Freezin some perch
« Reply #9 on: May 09, 2009, 01:00 PM »
Freezing in water seems to have the best results, especially if you dont use the fish for a long time. Vacuum bags tend to affect the texture of the meat in my opinion. As for the milk, at nearly 5 bucks a gallon, is too expensive to waste.

BAZOOKAJOE

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Re: Freezin some perch
« Reply #10 on: May 09, 2009, 05:24 PM »
Fillet, rinse and then freeze in bag filled with water to cover top of fillets.  They keep great for about a year.

BBK

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Re: Freezin some perch
« Reply #11 on: May 09, 2009, 07:17 PM »
I pat the fillet dry and vacuum seal them FLAT. Only 1 layer of fish per bag. They will stay good for over a year. I used to do the freeze in water technique before i got a vacuum sealer, now i will never go back.

Skipper

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Re: Freezin some perch
« Reply #12 on: May 09, 2009, 09:23 PM »
The vac is where its at! You will find that fish will taste good for a very long time. I always try to package them as I would cook them to save time later. It is super handy to just grab a bag out of the freezer in the morning and pop them in the fridge, by dinner time they are thawed out and ready to go. Because the bag is sealed, you never have a mess in the fridge. I gave up on freezing fillets in a block of ice years ago. I find that the flesh gets mushy, maybe because of the crushing force of the block freezing.

I would not try to vac pack a whole fish if it has hard rays. The fins would most certanly puncture the bag.

     

fishfins

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Re: Freezin some perch
« Reply #13 on: May 15, 2009, 05:40 AM »
What would the milk do for the fish?

I'm not sure of HOW milk works, but it does remove the strong "fishy" flavor of some kinds of fish. Bass come to mind although there are others. I  have eaten pike that tasted "fishy" and quit eating them. They are also loaded with bones.  :-\  Well, I learned how to fillet a pike with NO BONES and tried soaking the fillets in milk for 2 hours. WOW! It was delicious and had no bones.  ;D   A milk soak is well worth the effort if you want to eat bass and pike, but it's not needed for perch.

Skipper

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Re: Freezin some perch
« Reply #14 on: May 15, 2009, 05:48 PM »
That fishy taste is often due to spoilage. If the water is warm, throw the fish in a cooler of ice instead of on a stringer or in a livewell. the surface water can be much warmer than the water the fish came from.
     

 



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