Bluegill frozen fillets - Bluegill - Big Bluegill2024-03-28T14:06:06Zhttps://bigbluegill.ning.com/forum/topics/bluegill-frozen-fillets?commentId=2036984%3AComment%3A593935&feed=yes&xn_auth=noThat's some good info; thanks…tag:bigbluegill.ning.com,2015-03-21:2036984:Comment:5951372015-03-21T13:01:09.151ZAndy is OptiMystichttps://bigbluegill.ning.com/profile/OptiMystic
<p>That's some good info; thanks! I wonder how that effects the "bleed or not" debate. I see that come up more for saltwater fish; some of them seem to taste better if you cut them and let them bleed out immediately.</p>
<p>That's some good info; thanks! I wonder how that effects the "bleed or not" debate. I see that come up more for saltwater fish; some of them seem to taste better if you cut them and let them bleed out immediately.</p> I helped a friend havest hybr…tag:bigbluegill.ning.com,2015-03-21:2036984:Comment:5953142015-03-21T12:51:15.218ZCraig Allenhttps://bigbluegill.ning.com/profile/CraigAllen
<p>I helped a friend havest hybrid striped bass for a commercial fish processing company. The processor brought a 220 gal tote full of ice and water and a some salt added to the water. When we harvested the fish from the pens they were immediatly put into the ice cold water and the shock of the water basically killed the fish. I ask the Fisheries Biologist who was there the reason for this and he said that this was the best way to preserve the fish for the long haul to the processing…</p>
<p>I helped a friend havest hybrid striped bass for a commercial fish processing company. The processor brought a 220 gal tote full of ice and water and a some salt added to the water. When we harvested the fish from the pens they were immediatly put into the ice cold water and the shock of the water basically killed the fish. I ask the Fisheries Biologist who was there the reason for this and he said that this was the best way to preserve the fish for the long haul to the processing plant. He said that as long as the gills on the fish were red they could process them because they were still fresh, it not they had to discard them. From that day on I have a cooler in my boat with ice, some salt and water and as soon as I catch one that I'm going to keep that is where he goes. If its good enough for a commercial fish processor its good enough for me. I use the zip lock bag and water method and it works good for me. But like some other people said it starts at the with how you handle the fish after the catch.</p> I have a couple of the teflon…tag:bigbluegill.ning.com,2015-03-17:2036984:Comment:5945142015-03-17T00:06:03.936ZAndy is OptiMystichttps://bigbluegill.ning.com/profile/OptiMystic
<p>I have a couple of the teflon sheets they sell for grilling that I plan to try to freeze things. Even though they are teflon, I think it will works best to spray Pam or whatever and wipe them. Set them on an open shelf in the deep freeze. Anyway I am thinking if I do fillets or small gutted headless panfish this way for an hour or two, I could then bag them together and be able to take them out individually. We sometimes buy seafood that way and it won't last as long as the individual vacuum…</p>
<p>I have a couple of the teflon sheets they sell for grilling that I plan to try to freeze things. Even though they are teflon, I think it will works best to spray Pam or whatever and wipe them. Set them on an open shelf in the deep freeze. Anyway I am thinking if I do fillets or small gutted headless panfish this way for an hour or two, I could then bag them together and be able to take them out individually. We sometimes buy seafood that way and it won't last as long as the individual vacuum seal but it is pretty good. I buy whiting and croaker packaged that way at a local regional grocery chain sometimes. </p> "Flash-Frozen" foods are froz…tag:bigbluegill.ning.com,2015-03-16:2036984:Comment:5942782015-03-16T22:53:46.989ZAllen Morganhttps://bigbluegill.ning.com/profile/AllenMorgan
<p>"Flash-Frozen" foods are frozen so fast, that the water in the meat or plant cells does not have time to form ice crystals. It's these crystals that shred the cell walls, creating the "soggy strawberry" effect. People first figured this out over 100 years ago, when folks that were ice fishing in extremely cold weather just left their fish on the ice to freeze, and thawed them at home.</p>
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<p>Nowadays, commercial food prep uses a Blast Chiller to achieve the same effect. It helps…</p>
<p>"Flash-Frozen" foods are frozen so fast, that the water in the meat or plant cells does not have time to form ice crystals. It's these crystals that shred the cell walls, creating the "soggy strawberry" effect. People first figured this out over 100 years ago, when folks that were ice fishing in extremely cold weather just left their fish on the ice to freeze, and thawed them at home.</p>
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<p>Nowadays, commercial food prep uses a Blast Chiller to achieve the same effect. It helps if they items being frozen are generally small. I think Blast Chillers use liquid nitrogen to help freeze the food.</p> I've kept gills/redears/crapp…tag:bigbluegill.ning.com,2015-03-16:2036984:Comment:5944212015-03-16T20:34:00.950ZJason Preslarhttps://bigbluegill.ning.com/profile/jasonpreslar
<p>I've kept gills/redears/crappie in a zip-loc bag filled with water for well over a year...maybe 2. Thawed them and threw them on the oven. Deliciouso!</p>
<p>I've kept gills/redears/crappie in a zip-loc bag filled with water for well over a year...maybe 2. Thawed them and threw them on the oven. Deliciouso!</p> I keep my deep freeze cold en…tag:bigbluegill.ning.com,2015-03-16:2036984:Comment:5942522015-03-16T12:19:33.590ZAndy is OptiMystichttps://bigbluegill.ning.com/profile/OptiMystic
<p>I keep my deep freeze cold enough that if I need to rearrange things I wear gloves. I have to take things out to thaw significantly sooner than if it were in the "other half of the fridge". We sometimes get vacuum sealed tuna steaks and salmon from a food service who prides themselves on deep freezing very fresh meats and fish. The difference between month old and year old is indistinguishable. Either is usually of better quality than the "fresh" at local markets. Going down to the coast and…</p>
<p>I keep my deep freeze cold enough that if I need to rearrange things I wear gloves. I have to take things out to thaw significantly sooner than if it were in the "other half of the fridge". We sometimes get vacuum sealed tuna steaks and salmon from a food service who prides themselves on deep freezing very fresh meats and fish. The difference between month old and year old is indistinguishable. Either is usually of better quality than the "fresh" at local markets. Going down to the coast and getting truly local seafood is another matter. Anyway, if you can eliminate air and keep the temp below zero it would keep almost indefinitely.</p> Thanks so much for the replie…tag:bigbluegill.ning.com,2015-03-16:2036984:Comment:5942482015-03-16T11:09:25.337ZShawn Allisonhttps://bigbluegill.ning.com/profile/ShawnAllison
<p>Thanks so much for the replies. The water in zip lock freeze method is what he showed me and I have done it ever since then. Has always worked great just wondered how long they would last. Now I know. I'm not going to run out just yet and buy an extra deep freezer but will not hesitate anymore to freeze more in the future now that I know they can last a long time. </p>
<p>Thanks so much for the replies. The water in zip lock freeze method is what he showed me and I have done it ever since then. Has always worked great just wondered how long they would last. Now I know. I'm not going to run out just yet and buy an extra deep freezer but will not hesitate anymore to freeze more in the future now that I know they can last a long time. </p> That's the way I've always do…tag:bigbluegill.ning.com,2015-03-15:2036984:Comment:5942152015-03-15T15:28:15.422Zdick tabberthttps://bigbluegill.ning.com/profile/dicktabbert
<p>That's the way I've always done it is freeze in water. I'm going out on the limb here and say I have had fish frozen that way probably as long as 3 years and they have always tasted good. Now a day I hardly keep any fish mainly cause I don't get a chance to frequent the waters like I once did and I can go out back and have fresh fish and keep my freezer space to a minimum. I do have a few walleyes out there yet and yes frozen in water its been working for me for 50 years why stop now. I…</p>
<p>That's the way I've always done it is freeze in water. I'm going out on the limb here and say I have had fish frozen that way probably as long as 3 years and they have always tasted good. Now a day I hardly keep any fish mainly cause I don't get a chance to frequent the waters like I once did and I can go out back and have fresh fish and keep my freezer space to a minimum. I do have a few walleyes out there yet and yes frozen in water its been working for me for 50 years why stop now. I clean the fish and rinse good. Put in a lip lock bag covering with water. Bleed all the air out of the bag and freeze. I lay the bag flat in the freezer when they freeze you can stack then better then.</p> I put 20 to 30 bluegill fille…tag:bigbluegill.ning.com,2015-03-15:2036984:Comment:5942112015-03-15T15:14:08.826ZKeith Ritterhttps://bigbluegill.ning.com/profile/KeithRitter
<p>I put 20 to 30 bluegill fillets in a quart zip lock freezer bag and then cover with water, push out all the air then seal and freeze. They are always good to me through the winter and have had some that got lost for a couple of years and they tasted just as good. Make sure you date them and use the oldest first. Freezing in water makes the thaw time a lot longer but keeps the freezer taste out of the fish. </p>
<p>I put 20 to 30 bluegill fillets in a quart zip lock freezer bag and then cover with water, push out all the air then seal and freeze. They are always good to me through the winter and have had some that got lost for a couple of years and they tasted just as good. Make sure you date them and use the oldest first. Freezing in water makes the thaw time a lot longer but keeps the freezer taste out of the fish. </p> Makes a big difference if we…tag:bigbluegill.ning.com,2015-03-15:2036984:Comment:5942062015-03-15T10:34:14.247ZAndy is OptiMystichttps://bigbluegill.ning.com/profile/OptiMystic
<p>Makes a big difference if we are talking about the deep freeze or the little door on the kitchen fridge. Deep freeze is usually set colder and doesn't get opened as often.</p>
<p>Makes a big difference if we are talking about the deep freeze or the little door on the kitchen fridge. Deep freeze is usually set colder and doesn't get opened as often.</p>