Kayak Fishing Adventures on Big Water’s Edge  

Go Back   Kayak Fishing Adventures on Big Water’s Edge > Kayak Fishing Forum - Message Board > General Kayak Fishing Discussion
Home Forum Online Store Information LJ Webcam Gallery Register FAQ Community Calendar Today's Posts Search

Reply
 
Thread Tools Display Modes
Old 08-19-2015, 02:56 PM   #1
Molten Furnace
Junior
 
Join Date: Jul 2015
Location: Encinitas
Posts: 17
Question Need advice on how to preserve fish

What is the best way to keep fish for more than a few days? I have been told that if you freeze yellowfin tuna it ruins the texture of the meat. Is that true for other species as well?

Any advice on how to keep the following fish for five or more days?
  • Yellowtail;
  • Tuna (yellowfin and bluefin);
  • Calico;
  • Halibut;
  • WSB
Thanks
Molten Furnace is offline   Reply With Quote
Old 08-19-2015, 03:18 PM   #2
yemff
Member
 
Join Date: Nov 2014
Posts: 75
vacuum bag and freeze. Might be stretching it with 5 days, but on ice would be your next best bet; just dont let the fish sit in its juice or let the meat be in direct contact with the ice.
yemff is offline   Reply With Quote
Old 08-19-2015, 03:35 PM   #3
Molten Furnace
Junior
 
Join Date: Jul 2015
Location: Encinitas
Posts: 17
Quote:
Originally Posted by yemff View Post
vacuum bag and freeze. Might be stretching it with 5 days, but on ice would be your next best bet; just dont let the fish sit in its juice or let the meat be in direct contact with the ice.

Thanks. I hope I will have a reason soon to buy a vacuum sealer. In the meantime I am wondering -- with the vacuum bag method, how long would it realistically keep in the freezer?
Molten Furnace is offline   Reply With Quote
Old 08-19-2015, 03:53 PM   #4
Kayak_Bernie
Live Watersports ProStaff
 
Kayak_Bernie's Avatar
 
Join Date: Aug 2013
Location: Rolando Village
Posts: 224
if you get a good vacuum sealer 8 months to a year isn't unreasonable

Quote:
Originally Posted by Molten Furnace View Post
Thanks. I hope I will have a reason soon to buy a vacuum sealer. In the meantime I am wondering -- with the vacuum bag method, how long would it realistically keep in the freezer?
__________________
Heroes on the Water
SoCal Chapter

Safety Director
Kayak_Bernie is offline   Reply With Quote
Old 08-19-2015, 04:14 PM   #5
Molten Furnace
Junior
 
Join Date: Jul 2015
Location: Encinitas
Posts: 17
Wow! That is much longer than I would have expected. Thanks! Any advice on the proper way to thaw?
Molten Furnace is offline   Reply With Quote
Old 08-19-2015, 07:35 PM   #6
Dave Legacy
Senior Member
 
Dave Legacy's Avatar
 
Join Date: Mar 2015
Location: Hacienda Heights, CA
Posts: 427
Quote:
Originally Posted by Molten Furnace View Post
Wow! That is much longer than I would have expected. Thanks! Any advice on the proper way to thaw?


Thaw in the fridge and allow plenty of time. Maybe my fridge is just really cold, but overnight isn't enough time to thaw frozen fish in my experience. I bought a Foodsaver at Costco for like $109 down from $150; So worth it.
Dave Legacy is offline   Reply With Quote
Old 08-19-2015, 05:09 PM   #7
Mahigeer
Senior Member
 
Join Date: Apr 2013
Location: Los Angeles
Posts: 1,897
Quote:
Originally Posted by Kayak_Bernie View Post
if you get a good vacuum sealer 8 months to a year isn't unreasonable



I agree.

I even seal bonito caught in summer for lobster bait in October, in case the bait is not around. Seems very fresh, oily and bloody.
Mahigeer is offline   Reply With Quote
Old 08-19-2015, 05:47 PM   #8
captnblood34
Senior Member
 
captnblood34's Avatar
 
Join Date: Jan 2013
Location: Otay
Posts: 704
I have BFT older than Bernies.... I also had 140 pounds to go through and share with friends, and it keeps fine. Your fish will keep with a vac seal. Unless your a dooms day prepper or something... go buy canned tuna
captnblood34 is offline   Reply With Quote
Old 08-19-2015, 03:52 PM   #9
Kayak_Bernie
Live Watersports ProStaff
 
Kayak_Bernie's Avatar
 
Join Date: Aug 2013
Location: Rolando Village
Posts: 224
How you preserve your fish has a lot to do with how you intend on eating your fish. If you are going to eat raw in a sushi or sashimi I recommend cooling the meat down ASAP, and bleeding the fish ASAP. For ceviche i recommend the same but as you are chemically cooking the fish, its not AS important as sushi or raw applications like poke.

If you are going to grill/ bake/ or heat the fish to cook I recommend vacuum sealing and freezing if you aren't going to eat it in the 2-3 days following your catch. I have had 8 month old tuna steaks that had been vacuum sealed, that one thawed and seared were as good as tuna steaks I've had the day after I caught it.

Good Luck and Tight Lines!!
__________________
Heroes on the Water
SoCal Chapter

Safety Director
Kayak_Bernie is offline   Reply With Quote
Reply


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump


All times are GMT -8. The time now is 05:34 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2024, vBulletin Solutions Inc.
© 2002 Big Water's Edge. All rights reserved.