After you catch an is what I mean. We always just wash an off with the hose pipe grow am in zip lock bags and in the freezer they go till we feel like some fish. Mainly do it with bream and such,but after tell other guys about how we do it yet look at me like I'm crazy for not gutting or processing them first.
So how do y'all do it ?

We skin, filet, and vacuum pack our fish when we go offshore. Small fish like trout/flounder we eat fresh. If we catch enough we call the neighbors and have a big fish fry(my favorite thing to do).

If I'm fishing for eatting then I catch them and they go in a cooler of ice then I take them home and fillet them that day. Extra fillets get put in zip lock bags of water and frozen.

Your just freezing the whole fish and cleaning them as you go? People do that with sweet corn on the husk I heard.

[quote=OhioBoy]If I'm fishing for eatting then I catch them and they go in a cooler of ice then I take them home and fillet them that day. Extra fillets get put in zip lock bags of water and frozen.

What he said

Fillet,skin, and freeze the fillets on a cookie sheet.Dip them several times in water over a couple days to coat each fillet with ice to prevent frostburn,then bag in a hvy plastic bag.That way you can take out however many you want for a meal.
De-bone fillets before cooking.

Same here.

Also put water in with blanched corn to keep it from freezer burn.

I like this idea with just me and the wife around to eat most of the time

I filet all fish, make sure each filet is completely bone free, rinse off, put meal size portions of filets in a dated ziplok bag, fill with water, freeze. Be sure to put specie and date on each bag.

We fry all of our fish by mixing Italian bread crumbs with equal portion of yellow corn meal, dip wet filets in mix completely coating both sides, pan fry in vegetable oil or other until they are a light crisp brown. Remove from pan and place on a bed of paper towels to soak up cooking oil. Salt to taste, squeeze a fresh lemon over filets. Don't overcook!


If cleaning pan fish that will not be fileted, I would definitely gut and wash out to remove the digestive enzymes from the body cavity that can taint the meat.

Dave

We keep on ice until we get home, filet and skin. What we do different is we then bread the fillets lay them out on a cookie sheet until frozen then vacuum seal them in meal size packages (meal size for me and the wife- 4-6 fillets depending on size). When you want fish for dinner you just take them out of the freezer and put them in the hot oil, no thawing, no muss no fuss, ready to eat in four or five minutes.

. Same here.

Bring them home
Rinse under water hose
Return to bucket, "fish only" bucket
Put ice and cold water in bucket
Fillet and skin next morning (cold dead fish clean easier)
Fillets in water with salt in Refrigerator
Eat that night or put In ziplock bags with water and put I freezer

Just finished eating fish for dinner tonight that we caught last night.

Fried in pan of vegetable oil with DRAKES batter mix on then. Its a locally made dry batter mix

Salt and peeper to your taste. Yum yum

from behind

I have cleaned fish professionally at the NC coast. Many days we would fillet 2-3000lbs in a few hours each afternoon. Most were mahi, tuna, and wahoo.

A fish is not dirty on its inside and requires no washing or soaking if you know how to clean it so the flesh never touches the cleaning table. Skin one side and fillet, the turn fish over and repeat. No soiled fish.

You dont wash a beef steak or soak it! Neither a pork chop. Same for fish that have been properly iced. All are clean in the middle.

I agree completely! Easier on larger fish.

Yes I wash steak, pork chops, ect before I cook them

Including venison scraps before I grind them as well as goose breast before grinding
I don't buy/use beef burger.

I also wash fruit/vegetables before use too.


But...... I get what you are saying about filleting fish without getting guts on them. Bass pike walleye and large crappie I can fillet without opening the body cavity, thus getting no guts on the meat

But is still wash the fillets like all other food I plan to eat

Don't usually have that problem, I eat them up! LOL But boneless fillets, or pan cleaned. Takes up a lot less room in the freezer, and you don't have to worry about bacteria in the guts.

Wolfdog, your account of how you do your fish is not unheard of around here. My question has long been, how does one proceed from the moment which one removes the whole fish from of the freezer? It takes a while for them to thaw and I wonder how far you let them thaw before you clean them.

Pike guts are a delicacy.

yum

Fillet them and put them in a ziplock, fill the ziplock so all fillets are covered and freeze them. Won’t freezer burn and good for a long time.