Out of these species, which can I freeze and bring home, and which should I cook and eat fresh while still on vacation?
pompano
whiting
sheepshead
mangrove snapper
spanish mackerel
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Out of these species, which can I freeze and bring home, and which should I cook and eat fresh while still on vacation?
pompano
whiting
sheepshead
mangrove snapper
spanish mackerel
no problems with pomp whiting and sheephead they all freeze well. of course it all was gobbled up a week after we got home
Yes
Yes
Yes
Yes
Yes
;-)
Yes to both questions on all listed species.
Either way, but fresh is always better.
All the above if you use a vacuum packer.
I've taken Spanish and blues out of the deep freeze after 9-12 months and they were fine.
But you gotta vacuum pack them.
Any fisherman that does not own a vacuum packer is 1/2 equipped!
Don't have a vacuum sealer. Have always frozen in water. Can't say how all of the saltwater species do, but all of the freshwater fish we keep do well in ice blocks.
My advice is to get one. Money well spent.
We also freeze fish in salted fresh water, never any issues.
The only fish I have found that does not freeze well are bluefish. I have not tried to freeze them using the vacuum sealer but I will. Thanks for the advice Carl F.
That brings up a question. Since these are saltwater fish, does it seem to matter whether or not I add salt to the water before freezing? Bodebum, how much do you add?Quote:
Originally Posted by bodebum
Spanish, in my opinion, definitely freeze better vacuum sealed. I've found that they seem to fall apart a little more after thawing when I freeze them in water. I've never frozen them in salted water though. The rest of the fish you've listed have firmer meat so it shouldn't matter as much.
The culprit in frozen flesh breakdown is ice crystals in the fish-flesh. I lightly salt fillets and vacuum-seal them. I never have any go bad, but then -- I eat a lot of fish!
Another culprit is time. If you really like fish (like I do) you'll look forward to preparing them. I'm not sure that it matters just a whole heck of a lot if frozen fillets are in the freezer for two weeks or two months.
Whatever the species is, they're best fresh. I'll freeze some, as previously stated, but I'll fry-up or grill some right away. Weird, I know, but I really enjoy fish for breakfast! There's nothing better than FRESH grilled pompano for brunch!
I agree on fish for breakfast. Take away the bacon, bring on a piece of nicely fried fish and scrambled eggs, toast.
I have a vacuum machine, love it, problem is no fish, usually get eaten before they get that far.