Ling-fest at Timber Cove 12/14

Whipped up some of that vacuum bagged fish and chips style Lingcod with the air fryer yesterday.

Homemade Korean style pickles, rice, broccoli and tarter sauce. Psyched to have figured out how to preserve these fish for future consumption!

Whipped up some of that vacuum bagged fish and chips style Lingcod with the air fryer yesterday.

Homemade Korean style pickles, rice, broccoli and tarter sauce. Psyched to have figured out how to preserve these fish for future consumption!

Looks delicious and healthy.

Paul

I got my fish preservation from Alton Brown about 20 years ago on the food network.

he said to wrap food in 3 layers of plastic. tight.  then put the baggies into a big ziplock - dated and labeled.    my fish doesn't last long married to my wife.  (she prefers fish over all else), but I can go 1 year of deep freeze. 

having said that, I am going to buy a chamber vac sealer.   especially if my salt fishing game keeps improving...or I retire and fish often.

Chamber vac sealer....

I'm still a zip-lock guy. My wife is super-against throw-away plastic so we actually wash out our ziplocks and get 2-3 uses out of 1 bag. But I find keeping fish frozen for over 5-6 months is iffy with my system.  I think sometimes it can get a bit fishier-tasting. Some of this may be on the fish-handling on the front-end - whether it was bled properly and cold enough before freezing, or frozen after cleaning as opposed to deciding to freeze on the third day in the fridge. 
I had my last and final halibut fillet last week and it was dated from August. This time I cut out all the bits of reddish meat and anything slightly offf-color and it turned out great.