Best way to freeze snapper?

Vacuum sealer.

Edit: Dry off the fish fillets before using the sealer.

Thanks for the info. I picked up 25 pounds of shrimp. Can you vacuum seal shrimp or do you need to freeze in water?

I use vacuum sealer but I freeze the fish first so the vacuum doesn't pull all the juice from the fish and not seal properly. I just place unsealed bags of fish in the freezer for a few hours then vacuum seal.

I do the same as 007. Freeze fish first in open vacuum bag then seal. For shrimp after headed they still have a sharp point at the end of the tail that can puncture bags when sealed.

I find the only way to do shrimp is to put them in several zip lock bags first then seal in a vacuum bag. I went back to putting them in quart containers and fill with water.

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quote:What's this 'glazing method'?

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I'm not sure how the OP did it but for me it means freezing the fillets in freezer uncovered. Then taking them out frozen and dipping them in water to create a frozen glaze/barrier to keep the fish from freezer burning.

Think IQF frozen domestic catfish for an example. Difference is that catfish plants have nitrogen or CO2 freezer tunnels to do the freeze and glaze in 2 steps back to back.

You get the filets cold in the fridge (as cold as possible). Then put them in the freezer for long enough for them to freeze. Get a big bowl of ice/water slurry ready to go on the counter. Take the filets out of the fridge, dip in the water and put back on a metal pan in the freezer (maybe on wax paper idk if they'll stick to metal as i've never done it before, just read about it). The outside layer of water on the fish should freeze almost immediately. After a couple mins, you take them out and dip them again in the ice/water slurry. Put back in the freezer. Now you have two layers of ice on the fish. You can put another layer of ice on them if desired, but once you're satisfied you just take the individual filets and stick them in a bag in the freezer. The outside parts of the filets are protected from freezer burn by the very thin layer of ice you've created on the outside of the filets.

Personally I vacuum my fish, and I find that any white fish will keep very good for a very long time (at least 9 months if not a year). But a lot of commercial processors glaze their fish so I would bet it works well for preserving the fish. No personal experience though.

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Best way to freeze snapper? by djrunner

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Don't....eat it fresh. At 2 a person you can't have that much to freeze?

Keep in mind with snapper you want to get as little fresh water on the meat as possible. The meat just holds up better and tastes better. I don't even rinse snapper in fresh water I mix up salt water to rinse them in. I find this true of most deep water fish.

Do it.