Freezing Redfish Filets

Just stick them next to the okra

If you are going to eat them during this week just wrap well in plastic wrap then a Baggie or something and put in cold section of icebox. No need to freeze. They will stay good at least another five days if kept cold.

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Put them in a water filled plastic bag or container, and then freeze them to avoid freezer burn of the fillets. Thaw on the counter til room temp before cooking them.

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This is how I was taught to do it. As someone above mentioned, though, I have a vacuum sealer and I freeze them separately on a cookie sheet now and then vacuum pack them in a few hours after they're frozen. Both methods keep the air off of them to avoid freezer burn, but the vacuum packing method takes up WAY less freezer room.

I need to find a friend who likes to hit the reds when they run because that sounds good right now.

ETA: That's for fillets. If the reds are on the half shell, I'd go with large heavy duty gallon freezer bags with water. The scales can make it hard to get a good vacuum and can cause holes in the bag, letting the freezer air get to your tasty fish. Also, I didn't read the "in a few days" part. I'd just go with the ziploc bag full of water method in that case and skip the vacuum packing.

No need to freeze if eaten in 4 or 5 days when kept properly in fridge.

If you going to eat them before Saturday. ....
Put them In a ziploc bag, squeezt the air out and seal it. Put the bag in a bowl with ice on the bottom and top. Make sure the ice stays frozen and change it out when it melts...... you can keep fresh like this for a week to 10 days. Maybe longer but I've never went more than 7 or 8 days.

I'm dying to know what you did with the redfish. In addition I can wait for the how to cook redfish thread.

I'm not a big courtbouillon fan. Halfshell hands down for me.

I made fish tacos and had it on the halfshell w/ the ones I caught last week.

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If you have the freezer room, I would freeze whole and filet when you defrost.

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That's a good thought, but probably unnecessary. And if you were going to go that route, I would gut the fish first. Either way that's way that's way more work than anyone wants to do both before and after taking the fish out the freezer. Not to mention it will take way longer to thaw out than a couple fillets.

I typically remove the fillets and leave them on the half shell. I then put the flesh sides together and vacuum seal in pairs. This keeps the flesh protected from freezer burn on both sides and also saves a ton of space. You can remove the scales after thawing if you're not cooking on the half shell.

When do rainbow trout start hitting the places like Whole Foods, I am having an envie badly.