How long do you keep fish in freezer - what does your freezer look like?

geebee

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so how long do you keep well sealed vacuum packed fish in the freezer - and eat it - before you toss it

Mine seem to sit there after a couple months

I just fed the eels and seagulls my 2017 tuna and yellowtail at sunset cliffs

What do serious fishermen's freezers look like

Here’s mine with pieces of two bluefin on ice (I’m a lightweight)

I did my own vacuuming sealing

EEF72C88-838F-4129-841C-1B46B007DE2D.jpeg
 

geebee

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...good for a year or longer if handled gently...
gently helps maintain the vacuum integrity - right

if you are eating frozen fish a year later - you are doing something right

i think my freezer may be crap - it doesn't help i left the door open a few times
 
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Done_Deal

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I have successfully kept albacore up to four years. Vacuumed packed in very good bags, quick frozen (salt-ice bath) and stored in a no-defrost chest freezer at 9 to 10 degrees below zero.
 
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Wandering Blues

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gently helps maintain the vacuum integrity - right

if you are eating frozen fish a year later - you are doing something right

i think my freezer may be crap - it doesn't help i left the door open a few times
Having a dedicated frost free freezer is the ticket. It stays well below freezing and as long as the vacuum is maintained, the fillets will have zero freezer burn.

Unrelated- one time we were evacuated from fires for a few weeks. The electricity was out. Got home and the smell of approx 150# of rotted fish greeted me. On the bright side, insurance covered a new freezer and reimbursed the fish at market rate.
 
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Yellowtail Dan

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I just made fish tacos with some wahoo from my trip last December and the fish was great right out of the bags. I have a freezer just for fish to keep it in
 

sueno

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I try to give all the fish away when it still fresh to all my friends! If I have leftovers I vacuum seal it and freeze it and then I pass it out and use it within a few months! But most the time I don’t freeze the fish as it does change the taste for me! That being said I’m looking for a canning system for the holidays!
That way I have to go fishing more often!

B3DA3DB1-84F7-4DE6-B1B0-A147D78A194C.jpeg
 

strackle99

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A dedicated freezer helps.

The frost free feature on most home models is not good for long term storage
 
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strackle99

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Having a dedicated frost free freezer is the ticket. It stays well below freezing and as long as the vacuum is maintained, the fillets will have zero freezer burn.

Unrelated- one time we were evacuated from fires for a few weeks. The electricity was out. Got home and the smell of approx 150# of rotted fish greeted me. On the bright side, insurance covered a new freezer and reimbursed the fish at market rate.
That is probably the only "legal" way to collect money for sport caught fish.

Well done, but sorry you lost you frozen fish.
 
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Tuna Vic

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If your making tacos with it,frozen for a long time doesn’t matter,as salsa,cabbage,onions,Mexican cream,lime,and maybe even some guacamole removes all freezer taste! JS
 
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geebee

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my reefer is definitely the problem

it runs on the warm side of safe freeze zone
self defrosting type (intermittently heats up to defrost)

i've been very lightly freezing the meat before vacuuming it to help keep the juices from running out and interfering with the seal

but i'm wondering if the best way is to first wet the meat to help form a water layer around the meat - then lightly freeze to harden the outer ice layer - then bag, vacuum and seal??
 

geebee

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i'm also wondering - tuna - if you:

seal the filet with the bloodline intact, or
cut or peal it out, then seal

do you cook it with the bloodline or peal it out after it's cooked

some people may like the bloodline taste - too fishy for me
 

mullet

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at $1000 on amazon - sweet

View attachment 979933
Amazon isn't always the cheapest .Webstrauntstore 846.29 free shipping and I don't think any tax.Wasn't when I bought mine. Just make sure you order the size bags you need at the same time to beat shipping on them also
Tough nut to swallow but makes a world of difference. Guys might balk at the price ,but the same guys have 1000.00 rods in their quiver ,but not willing to spend the cash on something to preserve that catch they spend so much too acquire. The only regret I have is that I didn't buy it years ago .
Bags are pennies apiece .Compared to foodsaver bags which aren't so cheap. You can do package after package and never overheat .Very rarely is there a failure . You don't have to worry about getting the seal area wet either in fact you can pack straight liquid if you want.
 

stank

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I used to put the fish in a zip-lock, add a little ice water, dip the bag in a 5-gal bucket full of ice water with the seal up, work all the bubbles out and seal. Then freeze. Usually lasted for a year or longer.

Now I just use 5-Star.
 

watersdeep

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You catch it!

You kill it!

You eat it!!!

NUFF SAID.
 

RideHPD

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i'm also wondering - tuna - if you:

seal the filet with the bloodline intact, or
cut or peal it out, then seal

do you cook it with the bloodline or peal it out after it's cooked

some people may like the bloodline taste - too fishy for me
Blood is oxidizing, get it out, it kills it.
 

kevina

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I have successfully kept albacore up to four years. Vacuumed packed in very good bags, quick frozen (salt-ice bath) and stored in a no-defrost chest freezer at 9 to 10 degrees below zero.
9-10 degrees or colder for optima long term storage along with the 6ml bags. Have the processor deep freeze them before you put them into your freezer, This will also help create less air pockets in the bag while they freeze in a normal freezer
 
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