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    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Moneymerse

Fillet of fish

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Moneymerse    5
Moneymerse

What is everyone's  routine when they are about to freeze fish to eat later. 

Should you put water in the bag before you freeze? What are the pros and cons of doing that?

 

 

Please chime in with your two cents 

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Hookmaster    6
Hookmaster

I used to use the water method in 1/2 gallon milk cartons but now use a vacuum sealer. For both methods the goal is to prevent air coming in contact with the fish. I prefer the vacuum seal method. You can thaw the fish out quicker.

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castmaster    11
castmaster

With oily fish, like Salmon or Trout I vacuum seal. For white fleshed fish I do the bag and water.

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eyeguy 54    1,713
eyeguy 54

zip lock bag and water. I squeeze out most of the water. 

 

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eyeguy 54    1,713
eyeguy 54
24 minutes ago, leech~~ said:

Same thing. But, I squeeze out the air only leaving water!  Air is what causes freezer burn.

 

LOL no air in bag silly. 

nice and flat, no air

 

DSC_5174.jpg

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fivebucks    11
fivebucks

Used to freeze with water in ziplock but now also vacuum seal.  I just pulled a forgotten batch of March LOW saugs and of the 8 fillets 2 of them tasted fishy so a little burned.  I don't like to keep fish that long but it got lost in the freezer.  I have since switch from Foodsaver brand bags to Ziplock brand and I really like those as they are thicker and seal much nicer.

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eyeguy 54    1,713
eyeguy 54

try food vac bags from amazon smile.  I use the quart size for other stuff.  100 for 20 bucks.  I cut them in half for jerky.

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leech~~    441
leech~~
1 hour ago, eyeguy 54 said:

 

LOL no air in bag silly.

nice and flat, no air

 

DSC_5174.jpg

What your number system? 5 gills? May 2016?  Mines like 2 eye's and date.

Edited by leech~~

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Moneymerse    5
Moneymerse

Thanks for everyones thoughts. I'm gonna go with little water and make sure it's air tight. 

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eyeguy 54    1,713
eyeguy 54

Actually 5 grand hidden in the ice... ;) 

 

5 gills.   they dont last long enough to date. :) 

1 minute ago, Moneymerse said:

Thanks for everyones thoughts. I'm gonna go with little water and make sure it's air tight. 

 

I just use quart bags. half full of water then squeeze. 

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leech~~    441
leech~~
38 minutes ago, eyeguy 54 said:

 

I just use quart bags. half full of water then squeeze.

 

Like OMG me to me to! Are we brothers? :lol:

Edited by leech~~
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Blackhawkxp    0
Blackhawkxp

I never tried it but i might.  I saw a gal on a food channel of some sort fill the sink with water and then push the opened zip lock bag into the water just far enough to push the air out.  Kind of a poor man's vacuum sealer i guess.  i usually vacuum seal.

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eyeguy 54    1,713
eyeguy 54
6 minutes ago, Blackhawkxp said:

I never tried it but i might.  I saw a gal on a food channel of some sort fill the sink with water and then push the opened zip lock bag into the water just far enough to push the air out.  Kind of a poor man's vacuum sealer i guess.  i usually vacuum seal.

 

sounds like a waste of water :)

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live4chrome    19
live4chrome

Vac seal it, but before you do give it a wrap with saran wrap and get the air out. The second barrier really does a good job in helping prevent freezer burn. I use this method to put salmon/halibut away in the summer and its still good when Im eating the last pieces in the spring. 

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Fishing Frenzy    129
Fishing Frenzy

Simple solution to all of this! Eat the fish right away, and if you have to many invite a few friends over to eat. In exchange you tell them to give them one or two of their hotspots;)

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ZachD    357
ZachD

Vac seal my salmon and halibut. Everything else I just throw in a bag I usually only keep enough for two meals. One meal I eat right away and the second I freeze and usually eat soon after. If I go on a trip or some lake we hammer them I usually give my share to the guys that have kids.

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wahoo    19
wahoo

Tried them all.  A good vacuum packer will pay off.  I too all fish in vacuum, plus cheese, veggies, other meat.  I fish tuna and other ocean fish when in San Diego.   My processor vacuum packs all and ships them here.  Out of a couple hundred pounds of fish filet(I ship them to daughter, brother, etc as well) my estimate is that less than 5% are not in good a year.  

But, you need to be attentive with vacuum packing or you will not be successful.  I fished habit and ling in Alaska at a lodge different them my usual and their vacuum packing and being careless caused about 50% of the bags to lose seal forcing me to repack at home.

If worried about cost, buy a refurbished one--ours has lasted 4 years with lots of packing.

tight lines

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zedara27    0
zedara27

I second everyone saying vacuum seal it, I know it costs a bit but they save a lot of money in the long run. You can use them to save money in more inventive ways too lol. In fairness, since I bought mine I bulk buy a lot of stuff and freeze it, much cheaper. Make sure there is ZERO air left in, this is what causes problems. The more you practice this gets easier.

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gunner55    109
gunner55

I 2nd live4chrome's method as I just use Saran or cling wrap. I take 1 fish & carefully wrap it, squeezing all the air out when done wrapping, then throw them in a ziplock bag. Before putting the bag in the freezer I'll try to get most of the air out of the bag but that doesn't seem to make that much difference. It works great as I can just pull out any # of fish I want at any time. I try not to let any get that old but I've found some that were forgotten & close to a year old, that were still OK. I used to double wrap them in the cling wrap but not anymore. Much easier IMO & fits my needs perfectly

Edited by gunner55

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BobT    104
BobT

Vacuum seal mine now. Previously I used ziplock bags and remove all air and most water so they lay flat. Freezer burn doesn't have to mean throw the whole thing away either. All freezer burn is, is dehydrated meat so it loses its flavor. Just cut off the burn and the rest is good. I've pulled fish out of the freezer years later and it was fine. 

 

I vacuum pack all my venison too. Just last week I found a package of ground venison from 2013. It looked like a slight burn on the edges but I just mixed it all together and it was as good as it was in 2013. 

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eyeguy 54    1,713
eyeguy 54

All depends on taste buds :)

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  • Posts

    • Troy Smutka
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      Any thoughts as to which will hold up better, or be easier to fix?
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