Tips keeping fresh from kelp to casa

[YakDout]

Spring for the fish bag, it's worth it. Can double as big cooler in Baja for beer.

My routine is freezer a bunch of water bottles night before, fill fish bag in the morning with just enough ice for the day on the water. If I get a nice fish stop at Sevvy on the way home, fill the killbag to the brim with ice and leave it for about 24 hours before I cut it. (makes much easier to cut) As far as the safe sushi goes, I have seen guys eat fish that was caught 30 seconds prior. Never heard of any problems from them. If you package your fish right, you can potentially have sushi grade fish for a couple months. The defrost process is pretty important. Don't leave it on the counter, don't run water over it. When you take it out of the freezer, cut it out of the vacuum bag, wrap it in paper towels and put it on a plate In the fridge until its soft enough to cut but not so soft that sashimi is hard to cut from it. (Mush) The time for that depends on your fridge temp. Should only take a couple trial runs before you know exactly how many hours until ready to cut for sashimi.

[pingpangdang]

A lot of great tips...thx for the feedback. I have yet to make it to squidco so I'll pick up some burlap sacks while I'm there. Maybe a kill bag one day but I need to catch some fish first to justify the cost. I have an old padded surfboard case I got back in the day for free...retchid looking but it looks waterproof and it is insulated. Might cut it up and convert it later into a kill bag. Not sure how kill bags are made insulation wise.

The tips on the icing the fish for 24hrs was helpful as well to include the defrosting methods.

[YakDout]

Originally Posted by pingpangdang

A lot of great tips...thx for the feedback. I have yet to make it to squidco so I'll pick up some burlap sacks while I'm there. Maybe a kill bag one day but I need to catch some fish first to justify the cost. I have an old padded surfboard case I got back in the day for free...retchid looking but it looks waterproof and it is insulated. Might cut it up and convert it later into a kill bag. Not sure how kill bags are made insulation wise.

The tips on the icing the fish for 24hrs was helpful as well to include the defrosting methods.

The surfboard bag seems like it would work. Worth a shot. Maybe try throwing some ice in it before you cut it so see how long it holds ice. When you cut it, it should hold ice longer due to a more confined space for it.


Sent from my iPhone using Tapatalk

[Jacurley45]

Originally Posted by YakDout

Spring for the fish bag, it's worth it. Can double as big cooler in Baja for beer.





My routine is freezer a bunch of water bottles night before, fill fish bag in the morning with just enough ice for the day on the water. If I get a nice fish stop at Sevvy on the way home, fill the killbag to the brim with ice and leave it for about 24 hours before I cut it. (makes much easier to cut) As far as the safe sushi goes, I have seen guys eat fish that was caught 30 seconds prior. Never heard of any problems from them. If you package your fish right, you can potentially have sushi grade fish for a couple months. The defrost process is pretty important. Don't leave it on the counter, don't run water over it. When you take it out of the freezer, cut it out of the vacuum bag, wrap it in paper towels and put it on a plate In the fridge until its soft enough to cut but not so soft that sashimi is hard to cut from it. (Mush) The time for that depends on your fridge temp. Should only take a couple trial runs before you know exactly how many hours until ready to cut for sashimi.

Great tips

[taggermike]

Looks like you have the plan n plenty of good advice also. Personally I never leave fish on the deck longer than I have to. Bled and under the hatch. There are enough smart sea lions out in so cal that I see this as an easy basic precaution. Saw many, but I had no trouble with the hammer heads we had around last summer. Mike

[pingpangdang]

Originally Posted by taggermike

Looks like you have the plan n plenty of good advice also. Personally I never leave fish on the deck longer than I have to. Bled and under the hatch. There are enough smart sea lions out in so cal that I see this as an easy basic precaution. Saw many, but I had no trouble with the hammer heads we had around last summer. Mike

I'll keep that in mind about the dogs. I'm good w/ the HH unless they get to the 15' range like those ones in Florida eating tarpon. I always felt like I could just stiff arm one of those to stay away from the chompers but I'm sure I'd still be a rag doll once all that weight starts shaking around. I saw a youtube video the other day of a guy in a yak w/ a small HH trailing him etc Followed him all the way in. As long as I can keep cool and just stay in my yak even while bumped I should be GTG.