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Post by phishead on May 1, 2020 23:01:11 GMT -5
Do you guys rinse your Mac and Kings in freshwater or saltwater. I usually rinsed the fillet in fresh water but they quickly “dry” out and turn whitish. Today I got 4 kings and after rinsing the first fillet in freshwater I decided to use salt water on the rest. What a difference. In salt they turn a beautiful shinny color and oily texture rather than weathered and dried.
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Post by sigeptrooper02 on May 2, 2020 5:01:31 GMT -5
Did you get the King’s out of your yak? Charter boat?
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Post by phishead on May 2, 2020 7:18:50 GMT -5
Did you get the King’s out of your yak? Charter boat? Friend of mine went offshore. They caught close to 20 and a nice tuna. All on lures. No live bait.
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Post by tears143 on May 2, 2020 10:18:39 GMT -5
freshwater as in water from your house? It has chroline in it. It will cook the meat white.
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Post by parkpass on May 2, 2020 10:44:52 GMT -5
Something must be wrong with my eyes, those filets don't look white to me
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Post by phishead on May 2, 2020 15:46:33 GMT -5
Something must be wrong with my eyes, those filets don't look white to me Bottom photo was rinsed in tap water. The whole filet does not turn white. But the outer layer does, instantly. It also feels “dry”. When I was watching sushi prep on YouTube I noticed they said never to rinse the meat with water, being a restaurant, obviously tap, because it will dry out the meat. When filleting these kings, I rinsed the first fillet and just like when I rinse all my Macs in tap, and the textures got dry” and turned whitish. All the rest I rinsed in salt water, upper photo, and it gave it a beautiful glaze.
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Post by phishead on May 2, 2020 15:47:52 GMT -5
freshwater as in water from your house? It has chroline in it. It will cook the meat white. That explains it. This time what ever I froze, I used salt water. Hopefully the fillets don’t get too salty.
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Post by parkpass on May 2, 2020 16:22:52 GMT -5
The salt water you used.....what was it's origin?
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Post by sigeptrooper02 on May 2, 2020 17:26:41 GMT -5
Never rinse your fillets before freezing, what till before you cook them. I VAC pack my fillets, works great.
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Post by phishead on May 2, 2020 19:51:53 GMT -5
The salt water you used.....what was it's origin? From my salt water aquariums. Don’t tell my wife. I also did make a small batch of seawater using aquarium salt mix. So it was “fresh”.
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Post by parkpass on May 2, 2020 19:54:29 GMT -5
But where did the water originate?
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Post by phishead on May 2, 2020 19:54:37 GMT -5
Never rinse your fillets before freezing, what till before you cook them. I VAC pack my fillets, works great. I freeze all my fish in water. But it’s time invest in a quality vacuum sealer.
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Post by parkpass on May 2, 2020 20:10:47 GMT -5
Do yourself right and don't buy that cheap crap....they work fine for a while but eventually the diaphram in the pump will collapse and they stop vacumming, around $200 will get something that will hold up for a while. Better long term investment is a commercial around 400-500 bucks....chump change for you bro
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Post by phishead on May 2, 2020 20:37:46 GMT -5
Do yourself right and don't buy that cheap crap....they work fine for a while but eventually the diaphram in the pump will collapse and they stop vacumming, around $200 will get something that will hold up for a while. Better long term investment is a commercial around 400-500 bucks....chump change for you bro Love your humor. Chump change. Dang I wish.
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Post by carlf on May 3, 2020 15:24:14 GMT -5
Vacuum packer is the way to go. Mine is 14 years old. Cost about $100 back then. Don’t go cheap, but you don’t need a $500 one either. Shop around, check ratings.
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Post by sweetwaterdazeag on May 3, 2020 15:32:07 GMT -5
Thats right Carif - do NOT buy a cheapie- it will work the first couple of times..then when you need it -NO GO ...I have a 3 year old Sealer that cost 75 bucks 5-6 years ago - still works great (although it has been underused the last couple years LOL)
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Post by carlf on May 4, 2020 7:10:35 GMT -5
Back to the first topic raised, when I fillet macs, kings, blues, specs, white/sand trout, big bluerunners, ect, I have a small cooler of iced water (as in 25% ice/75% water, cold, cold cold water) right next to my cutting board. I cut the fillet off and toss it into the ice water. When I'm done, I pull them out of the ice water bat, wipe off any blood,guts, etc, and then pat them dry and then vacuum pack into meal size portions. I've never noticed any drop in quality when put into a freshwater ice bath. But I don't leave them in there long. Back when I fished a lot and we had a great year for macs, I'd vacuum pack 30 macs plus bonus blues, etc, every other weekend. Buy your bags in bulk rolls off Amazon. I've pulled 6-9 month old fillets out of the freezer, thawed them overnight in the fridge and they were just fine.
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Post by tears143 on May 4, 2020 7:19:35 GMT -5
Back to the first topic raised, when I fillet macs, kings, blues, specs, white/sand trout, big bluerunners, ect, I have a small cooler of iced water (as in 25% ice/75% water, cold, cold cold water) right next to my cutting board. I cut the fillet off and toss it into the ice water. When I'm done, I pull them out of the ice water bat, wipe off any blood,guts, etc, and then pat them dry and then vacuum pack into meal size portions. I've never noticed any drop in quality when put into a freshwater ice bath. But I don't leave them in there long. Back when I fished a lot and we had a great year for macs, I'd vacuum pack 30 macs plus bonus blues, etc, every other weekend. Buy your bags in bulk rolls off Amazon. I've pulled 6-9 month old fillets out of the freezer, thawed them overnight in the fridge and they were just fine. where did you get this water? Saltwater or from your tap?
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Post by carlf on May 4, 2020 9:31:39 GMT -5
I always use regular tap water. But always very cold and I don't leave them in long.
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Post by parkpass on May 4, 2020 9:54:03 GMT -5
Tap water is fine as long as it's run through a GAC filter first, removes the chlorine and other nasty stuff. Either way I don't see the need to be concerned, if you want black shiny filets get a can of spray paint
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