Backyard Aquaponics
A place to discuss aquaponics

Well sounds like the ike jime is the way to go then...

Might have to drag my spike out then this weekend... predicted 4 days of 30+...

Think I might bank a few trout into the freezer...

The annoying thing is that because it's a long weekend I'll be down the coast. So the system will be in caretakers hands with temps expected to reach 30.....

+1
I'm concerned, but temps wont be that hot, expect it to hit 30, but not get far above.

I just hooked up my freezer cooler today. It will be interesting to see if it does anything. I think as long as the nights are cool then we should be alright.

hi Rupert is there any special way to freeze trout or do we just clean and bag.

Hi all, I have been netting about 4 at a time and tipping them into a small bucket with a few litres of water (seems to calm them down) and with a rough palmed glove grab one trout at a time, lay on chopping board and cut through spine about a finger width back from the eye. Sharp knife essential. will have to try icki method next time.

Yeah, good point... After you kill the trouts and clean them... how do you prep them for freezing?? and how long can they be frozen for and still taste "fresh"???

Clean and bag worked for me last year. I ate through them in less than 2 months so I dont know how long they would freeze for.

The general rule is three months in the freezer for fish. Vacuum sealing (how the hell do you spell vaccum?) will extend to 6 months and I think F&F quoted 12 months? As I've said before always bleed and kill, the Ike Jime method seems to be the go.

I found a great video of Ike Jime in French... I can translate it for you if you have any questions, but I believe the video speaks for itself.

In general, the guy explains why Ike Jime produces great tasting fish.




Skip to 40 seconds in the video for the demo. Looks quite skillful preparation to me, although I'm not sure whether or not they allow the fish to bleed out in ice slurry afterwards.

Had my trout from last year for 10 months cleaned & frozen still tasting great. I usually smack em on the head with a small stick of bamboo and clean and gut straight away.

How do you 'bleed' them - leave them in water or something else? Would that mean - cut the throat then leave in water for an hour before gutting?

I may try the neck snap thing....that 30sec video looks good too with the one move rip out removing the gut and leaving the head.....

Ive just finished doing 10 trout .

Small hook with a feed pellet on it , whip one out quick tap on the head with a nullanulla and into ice slurry . Total elapsed time from fish taking hook to being gutsup in ice - 10 sec .

mmmm, did three trout today 450gm x2 and 1x 250 (beffore gutting). Used the 30 sec video tecnique and it works a treat. Simplest way to gut ever.
Had an awesome lunch too - All from the AP bar the lemon and olive oil and oregano.