freezing Halibut

[rcl187]

For those of you who won't have access to a vaccum sealer or those who will catch so many fish that they won't want to burn up your sealer freezing all of it here's a trick I learned a few years back that has worked just as well (maybe better) and allows you to quickly do large quantities of fish.
After cutting the meat into serving size pieces put the desired amount into a 1 gallon ziplock freezer bag. Then zip the bag halfway shut. Take a bucket and fill it with water and then submerge your bag o' fish almost all the way ~ just to where the zip part is above the water. This will squeaze all the air out and then you can zip it shut. I usually take this and then wrap it in 1 or 2 good layers of freezer paper and it will last 6-9 months in the freezer with no burning.

[Snapset]

Good tip, rcl. I do something similar that is easier for me with all of my thumbs. I put about 1/2 cup of Saltwater or my favorite marinade in the bag. Lemon-Dill is good for rock fish, milk is good for halibut, a smoky brine is good for salmon/steelhead. The liquid in the bag displaces all of the air and also puts an insulating layer of ice around the fish meat.

Of course, I don't do any of this until I have eaten all of the fresh fish I can.