Would like to hear opinions on the benefits of freezing in a zip lock with water vs freezing in a vacuum sealed food saver bag without water?
I vacuum seal my fish filets but have been putting my shrimp in quart zip locks with water.
Also, if using the vacuum sealer, will it effect the quality if you shell the shrimp first and just freeze the meat?
I think I can save a lot of room in the freezer with the vacuum sealed bags but don’t want to make a mistake.
2014 Key West 203DFS
1987 Landau
tried both ways and usually shrimp poke holes and leak and cause a problem with that women i live with for 43 years. almost 10 years ago i started using the 5cup square containers. (3-4 per $2) at wal mart. i usually leave at lest 1/2 to 3/4 inch at the top when i add water. they seal good/ stack great and do not leak. try that. also you can give wome away to friends and family and not worry about getting the inexpensive container back. good luck
100% agree with COOLBREEZE. I go to the dollar store and buy the knockoff containers. 3 for $1, usually. I have never had luck with the ziplock freezer bags. Always end up with leaks.
Tidewater 1900 Baymax
115 Yamaha
you can get 1 qt containers for ~35 cents each- think soup containers from restaurants. I used to get them at Sams but now I have to get them and H&L
We use them for everything now.
Go to H&L Asian grocery on Rivers Ave. Back Left corner of the store. They have Quart and Pint soup to go containers. They work great! I usually get 50 Quart containers and lids for around $12…
Tip - leave about 1/2 inch gap at the top, fill with shrimp and water to just cover shrimp. Freeze overnight then cap with another small layer of water to seal in any shrimp that may have floated above the water line before it froze.
quote:
Originally posted by Mississippi River RatGo to H&L Asian grocery on Rivers Ave. Back Left corner of the store. They have Quart and Pint soup to go containers. They work great! I usually get 50 Quart containers and lids for around $12…
Tip - leave about 1/2 inch gap at the top, fill with shrimp and water to just cover shrimp. Freeze overnight then cap with another small layer of water to seal in any shrimp that may have floated above the water line before it froze.
this is exactly what I have been doing for about 5 years! last time we went to H&L (I always think “hook and line” when I read that) they only had quarts. pints are perfect for bait shrimp and single meals, quarts for family.
Nothing to add here… The take out soup containers are perfect.
Been using 32 oz. strofoam cups with lids for years. Got them a Sams for little or nothing 500 per box for around $10.00 freeze with water and a spoon of salt on top leave 1/2" from top and seal the next day. Have kept some for 2 years, just cut the foam and peal off cup to thaw.
Foodsaving works well for us. At first I had trouble w/ the tail puncturing the bag but solved that by putting the shrimp in a freezer paper bag then the foodsaver bag. No trouble since. Of course, it’s a bit more work than freezing in water but is worth it to us since we think the result is fresher (& firmer) meat. Haven’t tried shelled shrimp. Bet it would be fine, especially if you used the gentle setting.
vacuum seal just cut the tails off with scissors no problems.