19/05/2026
Cryovacing fish fillets is the best way to keep fresh fish for longer. We've eaten our frozen fish a year later and it's always as fresh as the week it was caught!
A few tips though you MUST do!
1. Either dry the fish with paper towel, or dry age the fillets on an open rack in the fridge for a day or two before bagging. This reduces any moisture in the packet when it is thawed which is what causes that strong fishy taste.
2. Make sure you get a good airtight seal. Check there's no air pockets in the bag or stray scales that could cause a leak in the seal. If the bag doesn't seal, do it again otherwise frost WILL get in and shorten the lifespan / eating quality.
3. Possibly the most important one! ALWAYS thaw your fish out slowly. Best method is overnight in the fridge. If in a hurry, use cold water not warm water.
Stoked to have a good variety of fillets in the freezer now, we love our fish! 🎣
