The Fishermans Net

Never had a prob before,but at the weekend i was down to my last 4 packs of lug,and when defrosted they were like rubber Think i`ll start giving them a final wrap or two with cling film to keep the air out,unless anyone has better suggestions I wont be buying a vaccuum packer

I've had the same problem in the past Kev. I tend to wrap mine in cling film now but on the odd occasion when I can't be a*sed I put them in a carrier bag and that seems to prevent freezer burn. That said they tend to be in my freezer for no more than 3 months so not sure whether they will last much longer.

After wrapping mine in news paper I always put them in the ziplock type freezer bags worms a year old are fine when they come out, personally I would never put them straight in the freezer just wrapped in news paper

geddo wrote:After wrapping mine in news paper I always put them in the ziplock type freezer bags worms a year old are fine when they come out, personally I would never put them straight in the freezer just wrapped in news paper

Agreed. it's all about air-tightness. I use the ones from Ikea with the double zip seal on them and have frozen worm, crab and Mack all in top condition

I wrap mine first in a piece of damp newspaper.This ensures that the worms are frozen in a damp enviroment.I then wrap them in dry newspaper and finally in a big wrap of clingfilm which I put on as tight as possible.I also date code the wraps so I can rotate my stocks correctly.I worked in the frozen food industry for many years.One of our sister companies sold fish products.The items were first frozen and then dipped in water and frozen again.This produced a protective glaze which gave a shelf life of 12 months.I buy scallops and tiger prawns from the Thai cash & carry in Prenton and these are all dipped to give them a protective glaze.

Steve Duffy wrote:I wrap mine first in a piece of damp newspaper.This ensures that the worms are frozen in a damp enviroment.I then wrap them in dry newspaper and finally in a big wrap of clingfilm which I put on as tight as possible.I also date code the wraps so I can rotate my stocks correctly.I worked in the frozen food industry for many years.One of our sister companies sold fish products.The items were first frozen and then dipped in water and frozen again.This produced a protective glaze which gave a shelf life of 12 months.I buy scallops and tiger prawns from the Thai cash & carry in Prenton and these are all dipped to give them a protective glaze.

your right Steve I go to the Chinese supermarket on Derby road for my tiger prawn and there incased in ice, wouldn't fancy doing it with worms though

geddo wrote:

Steve Duffy wrote:I wrap mine first in a piece of damp newspaper.This ensures that the worms are frozen in a damp enviroment.I then wrap them in dry newspaper and finally in a big wrap of clingfilm which I put on as tight as possible.I also date code the wraps so I can rotate my stocks correctly.I worked in the frozen food industry for many years.One of our sister companies sold fish products.The items were first frozen and then dipped in water and frozen again.This produced a protective glaze which gave a shelf life of 12 months.I buy scallops and tiger prawns from the Thai cash & carry in Prenton and these are all dipped to give them a protective glaze.

your right Steve I go to the Chinese supermarket on Derby road for my tiger prawn and there incased in ice, wouldn't fancy doing it with worms though

Get a similar effect by wrapping them in a sheet of damp paper first.

Steve Duffy wrote:

geddo wrote:

Steve Duffy wrote:I wrap mine first in a piece of damp newspaper.This ensures that the worms are frozen in a damp enviroment.I then wrap them in dry newspaper and finally in a big wrap of clingfilm which I put on as tight as possible.I also date code the wraps so I can rotate my stocks correctly.I worked in the frozen food industry for many years.One of our sister companies sold fish products.The items were first frozen and then dipped in water and frozen again.This produced a protective glaze which gave a shelf life of 12 months.I buy scallops and tiger prawns from the Thai cash & carry in Prenton and these are all dipped to give them a protective glaze.

your right Steve I go to the Chinese supermarket on Derby road for my tiger prawn and there incased in ice, wouldn't fancy doing it with worms though

Get a similar effect by wrapping them in a sheet of damp paper first.

Might give it a go Steve next time I go

All our frozen peeler is in ice for the same reason and it keeps very well
The best way for lug is the paper then clingfilm or vac pac method.

wobbler72 wrote:

geddo wrote:After wrapping mine in news paper I always put them in the ziplock type freezer bags worms a year old are fine when they come out, personally I would never put them straight in the freezer just wrapped in news paper

Agreed. it's all about air-tightness. I use the ones from Ikea with the double zip seal on them and have frozen worm, crab and Mack all in top condition

I'll second the ikeas ones. The bags a quite thick and can be reused.

I also put my crabs in the plastic tubs with the clip on lids your get Chinese takeaway in. I've also used them for worm, first gutted then dried a bit on newspaper before a quick roll in dry sand. They come out a treat but just take up more room in the freezer.

No need to paper, makes no difference for freezing. I put a worm on the film, wrap, add another worm, wrap, add another worm, wrap .. and usually do 20 or so at a time. Twist ends then elastic band up. Takes up a lot less space.

If you were really bothered you could use a bit of vegetable oil on the cling film - it all helps to stop air getting to the worm and stop water evaporating off.

I also out a layer of vegetable oil on top of my pots of mussels after the day after they have frozen - works a treat.