Slicing and freezing lox

Discussion in 'Fish' started by bregent, Sep 9, 2015.

  1. bregent

    bregent Smoking Fanatic

    I'm smoking some lox tonight and will freeze tomorrow after a day in the cooler. In the past I've sliced prior to vacuum sealing and freezing. Is there any downside to freezing portions whole, and then slice before using? Is it more difficult to slice after freezing /  defrosting?   Thanks,

    --Bob
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The only downside to freezing in portions is.... The size of the chunk and then slicing into picture perfect translucent thin slices... You end up with several small slices...

    My preference is to wrap and freeze on a sheet tray, then vac pack... the fish doesn't crush after it's frozen.... seems to come out better... I like to break the vacuum on the bag, when frozen, before thawing... That's also so the fish doesn't crush during the thaw... I also don't allow the machine to draw a full vacuum....
     
    Last edited: Sep 9, 2015
  3. bregent

    bregent Smoking Fanatic

    Hey, that's a great idea. My goal was to try to avoid all of the slices mashing together but it sounds like your technique will solve that. I'll give it a try. Thanks Dave, 

    --Bob
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thumbs Up
     
  5. alan123

    alan123 Fire Starter

    Thank you, this is great information, I vacuum pack all my frozen fish but never considered the need to freeze the fish first, nor the reason why. With luck I have a line on some Chinook and Albacore and plan to freeze a bunch. Freeze the vacuum pack it is.

    Thanks again,
    Alan
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thumbs Up....
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I freeze pretty much everything before vacuum packing, especially fish. Burgers, steaks,chops, drumsticks, chicken breasts, thighs, etc...
     

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