Fish Freezing Tips
These are my five rules that I like to follow to keep my fish tasting fresh. Depending on the catch, bleed or gut the fish right after it is caught. Some old timer’s say that leaving the head on improves fish flavor. Bleeding can be done by cutting the throat of the fish to the backbone, then making a second slice at the base of the tail.
After the fish is bled or gutted, place the fish on a bed of crushed ice. Try not to pack the fish under heavy ice.
After returning to the dock or after the fish has stiffened, fillet or steak out the fish. Leaving the skin on the fish will better protect it during the freezing process.
Package the fish to minimize the exposure of flesh to air. You can use a vacuum sealer or fill up your sink with water and dip the bagged fish into the water which will press out all the air. Another way to protect the fish is to freeze it in a heavy plastic bag or a small container filled with water.
