View Full Version : Any Tips for Freezing Striper Meat
12-06-2007, 10:34 PM
Whenever I freeze bass it always seems to get fishy tasting compared to the usual mild flavor. I know some fish just don't freeze well but the consistency of the striper fillets seems to stay good it's just the flavor that seems to turn. I don't get the same problem with tog,trigger etc. I usually wrap the pieces in plastic wrap then put them in zip lock bags in dinner size portions. Anyone else notice this or have any tips for me? Anybody ever use one of those vacuum sealers?
12-06-2007, 10:56 PM
ive heard some stuff about freezing it with lemon juice (fresh not concentrate). but i question the validity of this cause it might cook the meat? like ceviche....hmmm...might be pretty good, try it out and lemme know!
12-07-2007, 05:53 AM
Food saver vaccum sealer the only way to go.I just started to use it this year and what a difference,I had some tog last night and it tasted like I just caught.The bag was labeled 9/23/07.
12-07-2007, 06:22 AM
vacuum sealer or salt water. lemon will cook the meat
12-07-2007, 02:29 PM
Thanks, I think I'm gonna have to put a vacuum sealer on the Christmas list. Sounds like the way to go. Maybe marinade or season it before sealing. Could get interesting
12-07-2007, 05:55 PM
Yeah cryovac it.. The best way to freeze fish is whole.. But freezing a stripper whole could be a problem. The more you keep the fish intact the better it will freeze. Also if you just catch something and know that your not gona eat right away dont wait to freeze it.
12-08-2007, 10:30 AM
I've never frozen striper, but my friend told me to freeze my fish in ziplock baggies with water (i use tap water, but i guess salt would work too). The water seems to keep the meat a little fresher. Last fish I froze was some king and spanish mackerel, and when I thawed it, the fillets were actually less oily than the original ones i ate the day I caught them.
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