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AuthorTopic: freezing fish without gutting...is it safe to eat? (Read 3661 times)


Chehalis_SteelSr. Member
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Hey everyoneI have a sockeye from August and I didn't get around to gutting the fish. When I acquired home I determined to simply throw that in the freezer. This isn't something I generally do since I practically always bleed anything i catch and also retain instantly then gut that ASAP. Now I'm wondering if its for sure to eat. Has anyone ever before done this?
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it will certainly be better than expected! I know a man that had a 55lb feather frozen whole as he to be going to have actually it mounted.as time walk on he adjusted his mental then at some point a thawed it out and was surprised exactly how well that turned out because it hadn't been gutted and allowed the air to get in and also promote freezer burn.

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Did you bleed the fish? one old guy once called me the most vital thing to maintaining a fish was to popular music it's gill rakers ~ dismissal and also while it's heart was still beating to remove hormones and also destructive mountain released during the fight. Ns wouldn't worry eating other bled/not gutted and thrown in the deep freeze best away but may be a little much more careful about something unbled/ungutted taken throughout the warmth of August yet your own understanding on said conditions should warrant a better decision.
No difficulty whatsoever. Popping a gill and also bleeding it would be optimal but i find they in reality keep better frozen and also ungutted.
No trouble whatsoever. Popping a gill and bleeding it would certainly be optimal but i discover they actually keep far better frozen and ungutted.
What that said.That's exactly how FN store their fish long term. In addition, if girlfriend let the fish thaw halfway through and also then gut open it, the guts will certainly still be greatly frozen and they'll come the end easily, there is no making a mess in the kitchen. Every my irreversible frozen fish stay ungutted until the job I desire to use them.
Did you bleed the fish? one old man once told me the most essential thing to keeping a fish to be to popular music it's gill rakers ~ dismissal and while it's heart to be still beating to get rid of hormones and destructive acids released during the fight. I wouldn't stress eating something bled/not gutted and also thrown in the deep freeze ideal away however may it is in a little an ext careful about something unbled/ungutted taken throughout the heat of August yet your own expertise on said problems should warrant a far better decision.
Yeah ns did and also I kept it in the water. The wasn't sit in the sunlight or anything. So it must be good then i guess.
In addition, if girlfriend let the fish thaw halfway through and then gut open it, the guts will still be mainly frozen and also they'll come the end easily, there is no making a mess in the kitchen. Every my long-term frozen fish continue to be ungutted until the work I desire to use them.
Great tip. I'll remember that if I actually get sufficient Coho this year to have long-term frozen fish lol
Great tip. I'll remember that if I actually get enough Coho this year to have actually long-term frozen fish lol
It's a an excellent year because that coho, and the Chehalis is no exception. You have to do fine.In case people were wondering, "long ax freezing" in my publications is anything longer than 30 days. Also, be mindful when girlfriend thaw it. Fish will deteriorate quickly if thawed too quickly. The best method is indigenous freezer come fridge and from refrigerator to kitchen countertop. Ns gut the fish in between freezer and countertop.

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Interesting thread.I constantly gut my fish prior to freezing...only cuz I believed it was the thing to do. But others' suffer with freezing in the ring has provided me pause to re-consider.
I constantly gut mine fish before freezing...only cuz I believed it was the thing to do. Yet others' experience with freezing in the round has offered me stop to re-consider.
Same here, constantly cleaned however frozen with head on. Also partly because I figured returning the guts come the ecosystem would be much better than composting (and less messy)And I regularly freeze fish much much longer than 30 days. If filleted and vacuum packed, it's an excellent for many many months if not a year or more, however anything no sealed will certainly freezer burn around the exposed edges.I've had actually some nice old fillets dug up from the bottom of the freezer that were badly burned around the edges, yet after cutting that part away, the meat the was safeguarded by the skin & scales seemed perfectly fine. If retained un-gutted, I now wonder just how long it could take before the quality starts to experience in a deep-freeze? Years? possibly if there's no exposed meat, an intact frozen fish can have a very long freezer-life...Going to shot some choose that this year.