Thread: freezing spanish

while i was down for my vacation i caught a ton of spanish. i cleaned them all and vacuum sealed them. when i get around to eating them how will they taste? is there a certain way i should prepare them?

if you dried them off good and no air pockets were left in the bags they will be just as fresh as the day you caught them. I have found though that they do 100 times better if you skin them before you freeze them

I like to use Finchaser's recipe for "grilled fish". Just look it up in the recipe section. I always vacuum seal mine too and I just finished off some that has been in the freezer for 13 months.

I asked Cher a couple years ago how she froze spanish and I learned wrapping the fillets individually with saran wrap is the trick to keeping oily fish from getting freezer burnt. So here's what I do with large spanish. Fillet,remove skin,bones and all red meat,wrap them in saran then freeze them on cookie sheets. The next day,throw them in an extra long vacuum seal bag and seal. Now you can cut the bag,take what you want and reseal the bag over and over until the bag is to short to work with. White meat fish, I just freeze in 48oz plastic containers (about 2lbs of cleaned fillets) filled with water.

yup bag of water and fish last years we found a bag of whiting that was 4 years old and thawed them out you never guess how old they was taste good

Vacuum packer is the way to go. I freeze key chain fillets, skin on, enough fillets for a meal layered in the bag. The vacuum, seal & toss in the freezer.

I leave all my skin on to freeze and take home.
My thinking is that the skin will protect the meat a bit more while frozen.
I like to cook without the skin so I do all my trimming just before cooking.