rinsing fillets

[wilsonmi]

If you can afford a vacuum sealer and the rolls, this is the way to go imo.  I just give a good rinse a few times of very cold water in the bowl to get rid of any sales, blood or slime.  Put some paper towel in the bottom of a zip loc and put the fillets in the fridge overnight.  Any residual water get soaked up in the paper towel and your fillets are moist and firm, not soggy.  I then vacuum seal.  The vacuum seal works better anyways when it's not pulling a bunch of water from soggy fillets.  The nice thing about it is that you can thaw out a package in an hour or two instead of having to plan ahead a day and the fillets come out nice and firm.  I just wouldn't recommend the cheapest sealers under a $100 though. 

[afishhawk]

Wilson,  That sounds like it makes a lot of sense. I just now returned from lake Erie and have walleye to take care of so thats what I am gonna do. Do you feel this process improves flavor? I would think the lower moisture content may change the way batters stick to fillets during the cooking process. Maybe less spatter out of the fryer.

[FilletofSoul]

it sounds like everyone has slight variations in their style, Ive been trying to bread my fillets before freezing them the past couple years, and I think it protects the fish from freezer burn. I also dont rinse venison, thats a no no

[Fishurman63]

I agree with Wilson also on the vacume sealer that is what we use on a lot of thing not just fish!