Vacuum Sealer Bags

[dsafety]

While I prefer the vac storage method, I remember another method that folks used before this technology was available. If you have a lot of room in your freezer you might consider freezing your fish in a block of ice.

Many years ago, I met an old guy in his 70's. He lived at the foot of Mt. Rainier in Washington. This guy lived off the land to a large degree. He had a cellar in which he stored all the meat and veggies that he grew or caught during the year.

In his cellar, this guy had a couple freezers filled with salmon, steelhead and huge geoduck clams. He stored them all the same way. He took half gallon milk cartons and filled them with water. He would dump a few pieces of fish into each milk carton, making sure that the meat was completely covered with water. The cartons would be labeled and stored away for use during the lean times of the year.

On one mid-winter visit, I was treated to a dinner of geoduck chowder and salmon that still ranks in my memory as one of the best meals I have ever eaten. Both came from his freezer. They tasted as fresh as if they had been harvested hours before.

I do not have the freezer space to try this method but I bet it would easily work as well as the vac bags do. Someone should give it a try.

Bob

[RedSledTeam]

I have the V300 Foodsaver. But there are issues... Here's the post. http://www.bigwatersedge.com/bwevb/s...ead.php?t=9207

I saw A nice one at Costco today for $149.99...



here's the link http://www.costco.com/Browse/Product...rodid=11300615

The salesperson demonstrated the vacuum on this product and it seemed to have much better vacuum than my V300. I'm thinking about purchasing one.

[jhook]

Originally Posted by dsafety

He took half gallon milk cartons and filled them with water. He would dump a few pieces of fish into each milk carton, making sure that the meat was completely covered with water.
Bob

My dad used to freeze fish this way. Perhaps this is common. (?) I should ask him where he learned it.

[Fiskadoro]

Originally Posted by dsafety

I do not have the freezer space to try this method but I bet it would easily work as well as the vac bags do. Someone should give it a try.

I thought I might as well pass on the way I do it. I usually just cut off the head and gut them then cut off the tail. Then I roll the whole fish with the skin still on in butcher papper and freeze it whole. So essentually my freezer is filled with logs of fish.

When I want to eat that fish I thaw the whole thing out, cut it up into steaks, choose what I want for dinner then package the rest in zip locks and eat it over a month or so. Now that I have a food saver I sometimes seal the ziplock bags with it just to get a good seal if It's a big fish with lots of packages, but since I usually don't let them sit long I seldom use the foodsaver bags on the steaks.

There's nothing new in this it's sort of the way the Japanese do it, to protect meat quality.



The skin stops the meat from oxidizing so you can store fish a ridiculously long time this way. I've had yellowfin and yellows that got buried and sat for over a year in my freezer and when I thawed them out they were still sashimi quality.

In fact I probably still have some yellowfin in my freezer right now from the summer before last that will still be good enough to BRBQ, and probably still are sashimi grade.

Basically the only part that get's old or oxidizes is the exposed flesh, which is the same principle of the freezing in water idea. You keep the air off of it, and keep it solidly frozen it lasts.

I just find leaving them whole is the easist method to keep the air off of the meat.

Jim

[tagyak]

Originally Posted by dsafety

While I prefer the vac storage method, I remember another method that folks used before this technology was available. If you have a lot of room in your freezer you might consider freezing your fish in a block of ice.

Many years ago, I met an old guy in his 70's. He lived at the foot of Mt. Rainier in Washington. This guy lived off the land to a large degree. He had a cellar in which he stored all the meat and veggies that he grew or caught during the year.

In his cellar, this guy had a couple freezers filled with salmon, steelhead and huge geoduck clams. He stored them all the same way. He took half gallon milk cartons and filled them with water. He would dump a few pieces of fish into each milk carton, making sure that the meat was completely covered with water. The cartons would be labeled and stored away for use during the lean times of the year.

On one mid-winter visit, I was treated to a dinner of geoduck chowder and salmon that still ranks in my memory as one of the best meals I have ever eaten. Both came from his freezer. They tasted as fresh as if they had been harvested hours before.

I do not have the freezer space to try this method but I bet it would easily work as well as the vac bags do. Someone should give it a try.

Bob

i am from washington and my dad did this when we caught fish, but used ziplock bags. (maybe he had learned this from someone in the state.)
i can attest that it does work, but it does take awhile for the ice to melt.