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Posted on 8/19/14 at 3:01 pm to AlxTgr
quote:i would guess cause it would be harder for bacteria from growing on ice rather than 33 degree water.
Deer meat should be drained. I can't see an upside to draining whole fish. They live in the stuff.
quote:well sea water doesnt freeze till like 28 degrees so they could have that water temp at 29. Similar to the IQF machines on the shrimp boats.
When I do these long range charters out of San Diego they put the fish in refrigerated sea water holds. It keeps the fish at 32 degrees and the fish you catch on day one are just as good as the fish you catch on day seven. You're good to go.
This post was edited on 8/19/14 at 3:06 pm
Posted on 8/19/14 at 3:03 pm to NOLAGT
quote:i have kept fillets on ice in the fridge for over a week before they started to smell.
What about after you clean them...how long till you should freeze
Thanks fr the highjack
Posted on 8/19/14 at 3:07 pm to Jakesonaplane
quote:
Are those the new Jordans?!
Posted on 8/19/14 at 3:11 pm to CarRamrod
Thanks I have some AJ I caught on Saturday and wanted to cook some Friday night. Had some Sunday and will tonight...just trying to have as much fresh as I can. I was figuring that friday would be the cutoff....
Posted on 8/19/14 at 3:14 pm to NOLAGT
I can help you with that problem 
Posted on 8/19/14 at 3:28 pm to Artie Rome
quote:
Am I doing it wrong?
I was told that it's not "wrong" to keep them in water but the fresh water from the ice will somehow "dilute" the fish so the meat doesn't stay as fresh tasting. Won't hurt you in any way though. This was from an old salt at Bridgeside, not sure if it's backed scientifically.
Posted on 8/19/14 at 3:31 pm to mcneil912
Ive kept them for 5 days before, zero problems. I keep them in a slurry, but cold is cold so I guess it really doesn't matter.
I've tested this theory, I could not tell any difference.
quote:
I was told that it's not "wrong" to keep them in water but the fresh water from the ice will somehow "dilute" the fish so the meat doesn't stay as fresh tasting.
I've tested this theory, I could not tell any difference.
This post was edited on 8/19/14 at 3:34 pm
Posted on 8/19/14 at 3:38 pm to AlxTgr
quote:
Deer meat should be drained. I can't see an upside to draining whole fish. They live in the stuff.
Draining the water just keeps the ice and fish cleaner and it forces you to put new ice on it which keeps it cold.
Wholesale caught fish are always kept in ice with vats/lugs/boxes that drain the water.
Posted on 8/19/14 at 3:39 pm to JAB528
So all this brings me to another question...if you keep your fish whole for 5 days in ice...how long would you keep it after you filet it? Would you still keep it for a week...or only a week from when you catch it not clean it?
Posted on 8/19/14 at 3:45 pm to NOLAGT
quote:
So all this brings me to another question...if you keep your fish whole for 5 days in ice...how long would you keep it after you filet it?
7-10 days from catch day until consumed really. You could probably go longer but taste will suffer. The sooner you eat them the better though. Fresher always tastes better.
A whole fish that is a few days to a week old will still look fresh once filleted. But leave fillets cut in the fridge and they will start getting old looking (flesh changing colors and bloodline turning brown) in a couple days.
Posted on 8/24/14 at 4:38 pm to DrTyger
quote:
If you would have left them in a yeti it would have been as good as a freezer.
subtle yeti superiority plugPosted on 8/24/14 at 4:42 pm to JasonL79
quote:
7-10 days from catch day until consumed really.
Really, I usually vacuum bag them at 3 days which is a pain since I give most of them away.
Posted on 8/24/14 at 5:16 pm to AlxTgr
quote:Slime excreted. I drain mine twice.
I can't see an upside to draining whole fish.
Posted on 8/24/14 at 6:09 pm to Geauxtiga
When I decide to keep a fish, I cut its head off as quickly as possible after it is in the boat and then put it in the livewell / basket to bleed out.
My understanding is that even fish in a livewell get stressed and this causes changes in the flavor of the meat.
My understanding is that even fish in a livewell get stressed and this causes changes in the flavor of the meat.
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