Thread: Freezing reds...

How do I go about freezing red fish filets. ?

I lightly salt the fillets, which seems to draw the water out and makes the flesh firmer. Then I vacuum-seal it and write the date on the package.

Wash, dry & vacuum pack.

You are right Carl no secret to it . One of the best fish to keep frozen for a three months or more IMHO.

I used to avoid frozen fish like the plague, but I have changed my ways. To thaw frozen fish, I let it sit overnight in seasoned (salty) water. It really seems to cut down on that typical "old frozen fish" taste.

When vacuum packed, placing the still-sealed pack in the sink filled with water is a very good way to thaw quickly.

Trimming most (if not all) of the dark red meat seems to help too IMHO.
As does vacuum sealing, or at least wrapping in several layers of cellophane to keep as much air from contacting the fillet as possible.

Thanks you guys

I always trim all the red meat off any filets. That is what gives the filet a "fishy" taste.
i dry the filets of redfish and vacuum seal them. When thawing them out, I put them in salt water that draws any small spots of blood from the meat. Always tasted great, even after being frozen for 12 months.