Freezer burned fish - www.ifish.net
The Oregonian's Bill Monroe!

Go Back   www.ifish.net > Ifish Fishing and Hunting > Ifish Community

Reply
 
Thread Tools Display Modes
Old 01-18-2004, 07:49 AM   #1
ampersat
King Salmon
 
ampersat's Avatar
 
Join Date: Jan 2001
Location: under the hat
Posts: 13,453
Default Freezer burned fish

So what are the symptoms of freezer burned fish? I pulled some salmon out of the freezer last weekend, thawed it out and cooked it. It just wasn't the quality experience that I was hoping for. I'm looking for both how you would determine by looking at it that it's freezer burned and what it does to the texture and/or taste of the fish.

__________________
"This community is what it is, because our citizens are who they are." - Plato

The days are long but the years are short.
ampersat is online now   Reply With Quote
Sponsored Links
Advertisement
 
Old 01-18-2004, 07:59 AM   #2
Pyramid
Chromer
 
Join Date: Jun 2003
Location: McMinnville OR
Posts: 771
Default Re: Freezer burned fish

Hi Amp
Well, discoloration is the obvious answer. Any you've been a member long enough to have seen the vacuum sealer threads.

Anybody know if crab will take freezer burned fish?
__________________
I signature not!
Pyramid is offline   Reply With Quote
Old 01-18-2004, 08:03 AM   #3
roadsend
King Salmon
 
Join Date: Jun 2000
Location: Astoria
Posts: 11,048
Default Re: Freezer burned fish

"Anybody know if crab will take freezer burned fish?"

Not nearly as well as the fresh stuff.
__________________
�Conservation means the wise use of the earth and its resources for the lasting good of men.�
Gifford Pinchot
roadsend is offline   Reply With Quote
Old 01-18-2004, 08:34 AM   #4
Fshklr
Tuna
 
Join Date: Aug 2002
Posts: 8,546
Default Re: Freezer burned fish

another way to detect is if the fish looks pourous when frozen..(alot of moisture has evaporated from it's surface)..another sign is excessive ice crystal build up which is the moisture being pulled from the meat.
__________________
Oregon Yellowtail 2010

Fshklr is offline   Reply With Quote
Old 01-18-2004, 08:48 AM   #5
ampersat
King Salmon
 
ampersat's Avatar
 
Join Date: Jan 2001
Location: under the hat
Posts: 13,453
Default Re: Freezer burned fish

Yep, lots of ice crystals inside with the fish.

So, what does it do to the fish itself in terms of table quality? It seemed a bit "mealy" to me and flaky in a way that wasn't pleasant.

Maybe I thawed it out too aggressively. I usually take the package and put it into a pot of hot tap water to thaw it out. Maybe I did it one too many times or too hot?
__________________
"This community is what it is, because our citizens are who they are." - Plato

The days are long but the years are short.
ampersat is online now   Reply With Quote
Old 01-18-2004, 09:00 AM   #6
Fshklr
Tuna
 
Join Date: Aug 2002
Posts: 8,546
Default Re: Freezer burned fish

Amp,
slow cold running water if needed while still in package, but defrosted in fridge for 24 hrs or more is best. never hot or warm water. If using ziplocks then water needs to be added to bag before freezing..even ziplocks will breath and are only effective 30 days at best. An old trick I once learned is freeze your prize and then after a couple days remove and immerse into a pan or sink of COLD water for 2 seconds letting a thin sheen of water freeze to the outside of the flesh after removing from the water. Do this 2 or 3 times and it will help.
Then wrap in saran wrap then place back into your ziplocks...or (Vacuum pac and no pre freezing needed). I believe the ice dipping process is called Glazing and works really well.
If you have a frost free freezer it is even harder to control and Vac packing will be the only solution. As for the meat quality..much of the flesh , and enzimes will break down while the moisture is drawn out of the meat during freezing, and they when thawed the quality is as you said, bland, grainy, tasteless. At best is becomes stew meat, sandwich spread, etc.
A good way to determine if your freezer is frost free is check your ice cubes...if they constantly are shrinking in the ice tray it is a frost free and is very hard on meat unless proper steps are taken to protect it.

[ 01-18-2004, 10:06 AM: Message edited by: Fshklr ]
__________________
Oregon Yellowtail 2010

Fshklr is offline   Reply With Quote
Old 01-18-2004, 10:08 AM   #7
graybeard
Steelhead
 
Join Date: Sep 2002
Location: SW, WA
Posts: 365
Default Re: Freezer burned fish

Crab love freezer burned fish.
__________________
oh the bountiful sea.
graybeard is offline   Reply With Quote
Old 01-18-2004, 10:13 AM   #8
StinkyH
Tuna!
 
StinkyH's Avatar
 
Join Date: Sep 2003
Location: Vancouver, WA
Posts: 1,678
Default Re: Freezer burned fish

Food Saver Vaccum packers do great as far as I'm concerned.

We thawed out and grilled some Chinook fillets caught in Canada last year(frozen for 6 months) and it was great. Pulled from the freezer and left it in the sink with cold water to defrost - took about two hours - no hints of freezer burn... and this is in a frost-free freezer.

With the time and efforts spent on catching a fish - the food saver is definitely worth the investment to keep your catch in top shape until you're ready to consume. Also comes in handy for many other items.

My 2

StinkyH

[ 01-18-2004, 11:15 AM: Message edited by: StinkyH ]
__________________
StinkyH is offline   Reply With Quote
Old 01-18-2004, 12:15 PM   #9
Rakkasan
Ifish Nate
 
Join Date: Oct 2003
Location: Sandy
Posts: 2,368
Default Re: Freezer burned fish

Stinky said it. I ate some steelhead from last year that I vacuum sealed. After I vacuum seal I also wrap it in foil. It tasted great. Costco has a good setup.
Rakkasan is offline   Reply With Quote
Old 01-18-2004, 01:04 PM   #10
SKP
Sturgeon
 
SKP's Avatar
 
Join Date: Aug 2002
Location: 2014 All Thumbs Up! 2015 Alaskafabulous!
Posts: 3,501
Default Re: Freezer burned fish

I've tried vaccuum packs, but I prefer a better method with freezer bags.

Get your fished filleted into freezing size. Put your fillets in the freezer bag. Add cold tap water to the freezer bag, until it overflows. Zip the freezer bag shut all except about 1/2 inch corner. Squeeze out all air bubbles, shaking bag to release all air bubbles. Then once all air bubbles are out, flip freezer bag upside down, and squeeze the freezer bag to get rid of most but not all the water. When the water is just at the point of wanting to take in air bubbles, zip the last 1/2 inch shut, and freeze. Your salmon and steelhead will be frozen in ice. Your fish will taste fresh for a year or more. I've eaten two year old fish (during my lame catching years), and the fish is still good. After a year to two years, though the ice starts to crumble, exposing the fish to air pockets.

I remember how my dad taught me to put trout in a 1/2 gallon milk carton filled with water and freeze it, and the fish would stay good a long time frozen in water. This is just my modified method with freezer bags.

Try it, it works. I vaccuumed half my 2002 fall chinook, and freezer bagged with water the other half of my 2002 fall chinook. I just had the last of it about November, and it was fantastic. I believe the freezer bag fish tasted much fresher.

I usually will make smoked salmon out of last year's fish, when I start catching fresh fish for the BBQ.

SKP :grin:
__________________
2013 King Wiffer
2014 Goal: No Crackering Allowed! Success!!!
SKP is offline   Reply With Quote
Old 01-18-2004, 01:05 PM   #11
Fast Water
King Salmon
 
Fast Water's Avatar
 
Join Date: Nov 2002
Location: S.W. Washington
Posts: 11,256
Default Re: Freezer burned fish

When running a search on "freezer burn", This was the most common response:

Answer: Freezer burn is a food-quality issue, not a food safety issue. It appears as grayish-brown leathery spots on frozen food. It occurs when air reaches the food's surface and dries out the product. This can happen when food is not securely wrapped in air-tight packaging. Color changes result from chemical changes in the food's pigment. Although undesirable, freezer burn does not make the food unsafe. It merely causes dry spots in foods. Cut away these areas either before or after cooking the food. When freezing food in plastic bags, push all the air out before sealing.


:smile:
__________________
Mark

Lower Columbia CCA
Join CCA


Ifish Member #2421

For in the end, we will conserve only what we love.
We will love only what we understand.
We will understand only what we are taught.

- Baba Dioum
Fast Water is offline   Reply With Quote
Old 01-18-2004, 01:18 PM   #12
Dinikin
Tuna!
 
Join Date: Mar 2003
Location: Portland
Posts: 1,507
Default Re: Freezer burned fish

SKP - that is the way to do it for Long-Safe storage.
Dinikin is offline   Reply With Quote
Old 01-18-2004, 05:56 PM   #13
Wood N' Fish
Steelhead
 
Join Date: Jul 2002
Location: Oregon
Posts: 307
Default Re: Freezer burned fish

I feel fresh fish is best, consumed in short order. Unless you flash freeze your catch, 90 day's in a household freezer @ -10f is the max I want to store it, even if it is frozen in ice, or vacuum sealed. I feel the best way to preserve fish is to can it. If you've ever had kippered canned salmon, everything frozen is pale in comparison. IMHO
Wood N' Fish is offline   Reply With Quote
Old 01-18-2004, 06:16 PM   #14
Pitch Pocket
Tuna!
 
Join Date: May 2000
Location: OR USA
Posts: 1,992
Default Re: Freezer burned fish

Agreed that crab like freezer burned fish. It is a go to bait.
__________________
Member #81
Pitch Pocket is offline   Reply With Quote
Old 01-18-2004, 07:05 PM   #15
wade
Chromer
 
Join Date: Dec 2002
Location: Eugene OR
Posts: 523
Default Re: Freezer burned fish

I'll add another yes to the stuff being good crab bait. A lot of the bait you buy is merely a pile of fish carcasses which remain after getting filleted which are then thrown into the freezer with no protection, other than maybe something between them so they don't stick together. Those get freezer burned right away.

I've seen plenty of freezer burn but can't add anything to the good info already presented. Other than, to keep a freezer full of any kind of food especially fish takes vigilance to get it to the table in a timely manner. It helps to date everything with a piece of paper in the bag with the species and month caught, or a marker on the bag. I won't freeze another fish until that one is gone but I might go overboard a bit- I wasted a big bass once and vowed never again.

Kevin
__________________
The perfect overhanging branch so hard on presentation, so cherished by trout, is pruned away by riverkeepers who do not seem to realize that the fish leave with the offending branch... McGuane
wade is offline   Reply With Quote
Old 01-18-2004, 09:19 PM   #16
Sky-Guy
Steelhead
 
Join Date: Apr 2003
Location: Pacific Northwest
Posts: 182
Default Re: Freezer burned fish

Ampersat, I caught a ton of pinks last year and lazily threw some of them in the freezer on a couple late evenings in only ziplock bags. I took them out a month later to smoke they had some burn, but It only seemed to affect the top layer of the meat. After de-thawing I layed a blade almost flat on the fillet and could make a thin cut to get the burned and dried part off. The remaining fish was fine. Give it a shot.

[ 01-18-2004, 10:20 PM: Message edited by: Sky-Guy ]
__________________
~You cannot discover new oceans
unless you have the courage to
lose sight of the shore~
Sky-Guy is offline   Reply With Quote
Old 01-18-2004, 09:26 PM   #17
hankstr
Chromer
 
hankstr's Avatar
 
Join Date: Nov 2002
Location: Aumsville, Oregon
Posts: 558
Default Re: Freezer burned fish

Ive had the pleasure of sampling SKP's smoked salmon mmmmm good can't wait for some more lol i have also used his method it works great

[ 01-18-2004, 10:28 PM: Message edited by: hankstr ]
__________________
Leviticus 11:9 These shall you eat of all that are in the waters;whatsoever hath fins and scales in the waters,in the seas,and in the rivers,them shall ye eat. KJV1611
hankstr is offline   Reply With Quote
Old 01-19-2004, 08:02 AM   #18
greenbuttskunk
 
Join Date: Feb 2003
Location: portland
Posts: 11,307
Default Re: Freezer burned fish

freezer burn will have a lighter color typically. The important thing is too mimimize the ability for open air to make contact with the meats surface. Once thawed, cut the discolored and dried out meat off, it helps. The flavor is still less than properly frozen meat but it really helps. Burned meat tastes really bland. If you don't want to waste any throw it into some chowder with other good seafood to mask it.
__________________
www.cohodesign.net (Ifish Sponsor) - Vinyl boat and vehicle wraps/Custom Signage/Graphic Design
cohodesign@gmail.com 503-888-7513
greenbuttskunk is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Cast to



All times are GMT -8. The time now is 10:48 PM.

Terms of Service
Page generated in 1.90728 seconds with 39 queries