How long do the shrimp keep in the frezzer. I have some left from last season and I’ve been debating whether or not to eat them. I might just use them for bait in the spring? Any opinions?
if you had them frozen in water they should be ok…
The Morris Island Lighthouse www.savethelight.org
I’ve eaten them as old as two years, when frozen in water, and they were fine. But, the fresher ones are sweeter.
Many years in a freezer that is not self-defrosting…if the shrimp are covered with water.
We are still eating some from 2 years ago. We can’t tell a difference.
Well I didn’t freeze any of them in water. I always end up poking a hole in the bag somewhere and filling the freezer with water. Maybe it’s worth it? Next time I freeze some I’ll be sure to put them in water. Is there a better approach than just filling a freezer bag with water?
I get quart containers with Lids from a restaurant supplier works great and you can reuse them you can get 100 for like 40 bucks . I think mine are from Sysco
grab the gaff and another cold beer
Get the Glad 5.1 cup containers from just about anywhere. They stack nicely in the freezer and hold the perfect amount for one meal. I found them last year at Dollar General for about 2 bucks for 4 containers. I bought every one they had. If you look around you should find them on sale somewhere. Once you’ve used them you just wash em and reuse next year.
'06 Mckee Craft
184 Marathon
DF140 Suzuki
dollar tree has different sizes for a dollar a pack. usually three or four per pack according to which ones you get. definately better than freezing in bags.
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
quote:
Originally posted by easyridingwoWell I didn’t freeze any of them in water
</font id=“quote”></blockquote id=“quote”>yea, def do NOT eat them in that case
and as others have said, any type of stackable plastic container makes a great storage vessel…
The Morris Island Lighthouse www.savethelight.org
Name brand Zip Locks quart freezer bags work good, but key is to put water in the bag, and then drop the shrimp in the water…The shrimp are much less likely to poke holes in the bag this way.
another trick I do us use a bucket with cold ice water to fill the containers with before freezing…using lukewarm tap water takes that much longer to freeze…
The Morris Island Lighthouse www.savethelight.org
Has anyone tried rock salt while freezing shrimp??
[For centuries, scientists have puzzled over a counter-intutive observation: hot water, for some reason, seems to freeze faster than cold. Fortunately, now a team of physicists has worked out why it happens.
Known as the Mpemba effect?after a Tanzanian student who noticed that hot ice cream mix freezes faster than a cold?it was in fact first observed by Aristotle, then later Francis Bacon and Ren? Descartes. But while it’s been observed, recorded, and discussed by eminent thinkers for years, nobody has ever worked out why hot water freezes more quickly than cold. Enter Xi Zhang and his colleagues from the Nanyang Technological University in Singapore. They’ve found evidence which suggests that it’s the chemical bonds that hold water together which provide the strange effect.
First, some chemistry. Each molecule of water is made up of two hydrogen atoms bonded covalently to a single atom of oxygen. Those bonds, which involve atoms sharing electrons, are well understood. But the separate water molecules are bound together, too, by weaker forces generated by hydrogen bonds. They occur when a hydrogen atom from one molecule of water sits close to an oxygen atom from another?and they give rise to many of water’s interesting properties, like its strangely high boiling point.
Now, Xi Zhang is suggesting that those same bonds cause the Mpemba effect. The idea is pretty simple: bring water molecules into close contact, and a natural repulsion between the molecules causes the covalent bonds to stretch and store energy. As the the liquid warms up, the hydrogen bonds stretch as the water gets less dense and the molecules move further
quote]Originally posted by Bonzo72
another trick I do us use a bucket with cold ice water to fill the containers with before freezing…using lukewarm tap water takes that much longer to freeze…
The Morris Island Lighthouse www.savethelight.org
[/quote]
rock salt will lower the temp at which the water freezes right? why would you want to do that?
oh and here is more info on the Mpemba effect:
Under some conditions the initially warmer water will freeze first. If this occurs, we have seen the Mpemba effect. Of course, the initially warmer water will not freeze before the initially cooler water for all initial conditions. If the hot water starts at 99.9?C, and the cold water at 0.01?C, then clearly under those circumstances, the initially cooler water will freeze first. However, under some conditions the initially warmer water will freeze first: if that happens, you have seen the Mpemba effect. But you will not see the Mpemba effect for just any initial temperatures, container shapes, or cooling conditions.
convection and evaporation have a lot to do with it…in the case of shrimp in a plastic container, I’m sticking with my cooler of ice water…
The Morris Island Lighthouse www.savethelight.org
Not sure about the rock salt…used years ago when making ice cream seemed to make it freeze much faster…I tried rock salt with ice to keep shrimp fresh when fishing seemed to work great…layers of newspaper with live shrimp between layers and ice with rock salt above and below the shrimp,works better than a livewell for keeping them fresh.
quote:
Originally posted by Bonzo72rock salt will lower the temp at which the water freezes right? why would you want to do that?
oh and here is more info on the Mpemba effect:
Under some conditions the initially warmer water will freeze first. If this occurs, we have seen the Mpemba effect. Of course, the initially warmer water will not freeze before the initially cooler water for all initial conditions. If the hot water starts at 99.9?C, and the cold water at 0.01?C, then clearly under those circumstances, the initially cooler water will freeze first. However, under some conditions the initially warmer water will freeze first: if that happens, you have seen the Mpemba effect. But you will not see the Mpemba effect for just any initial temperatures, container shapes, or cooling conditions.
convection and evaporation have a lot to do with it…in the case of shrimp in a plastic container, I’m sticking with my cooler of ice water…
The Morris Island Lighthouse www.savethelight.org
I just clip off the spikes on their tail, then any freezer bag will work without leaking.
BOB
I put them in freezer bags with a little water added first. I then put them in cheap Walmart plastic washpans and place them in the freezer. If they leak a bit it goes in the washpan. When they are frozen I remove them from the washpan. I usually get 9 or 10 quarts in a washpan.
I honestly thought that this was a picture of a shrimp life sticker on the back of a truck…
14’ Skiff-“Redfish Reaper”
quote:I was thinkig the same thing. Now who is gonna start the trend?
Originally posted by yakman72I honestly thought that this was a picture of a shrimp life sticker on the back of a truck…
14’ Skiff-“Redfish Reaper”
Double D.
we cooked them and they were still good after 13 months in the freezer without water but in the future I will probably use water. Some of the shrimp on the outer sides of the bag were a little freezer burnt but still good.