Thread: Freezing vs vacuum sealers

Look up food saver bags. They have the DAM bag. Has like a paper towel in it. Let fish sit in strainer for about a minute then vaccuum. Catches all water and seals everytime.

Originally Posted by MidHillbilly

Good to know. I am trying to justify buying a vacuum sealer (mainly to my wife) and I can see how it would free up freezer space.

We use the Vac/seal for a lot. We don't drink coiffed so we freeze the left over (new) grinds and they stay fresh for years.
While in the Navy in 1970 or so we were eating meat that was frozen in 1944. the meat was older than me. don't ask if it was good

I did the freezer bag with water for my whole life and then finally tried the vacuum sealers to save freezer space. Can't say that I notice any difference in the taste even with year old fish. The frustrating thing when I first started was getting a good seal. It seemed like no matter how much I toweled off and dried the fillets before, moisture would get pulled into the sealer and ruin the seal. Finally I just stuffed a paper towel over the top of the fillets and problem solved.

I vacuum seal EVERYTHING. I work at a farm that Tyson owns and can buy chicken at a greatly reduced price. It comes in bulk boxes so I have to "dibbey" it up to portion sizes and vacuum seal enough for me and the wife. Vacuum sealing all my deer meat keeps it "red" until it's used....such as ground meat (hamburger), and cubed steaks. Just cooked today....smoked BBQ meat (butts), a deer hind that was thinly sliced, a whole turkey that was carved and sliced, and deep fried a dozen Cornish hens. All were put up in the freezer in portions and all were vacuum sealed. Just couldn't live without it anymore.

Tip.....buy your rolls of bags from Flea Bay. They aren't Brand name but just as good. Also, half the price as Walmart or anywhere else.

Vacuum sealed. Some people dry the filets or freeze first. I throw them in the bag wet and vacuum seal. Typically you don't get a good seal, so I pop the latch, relatch and hit seal again. I find they taste better leaving them damp.

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Vacuum seal everything, space saver enough said already.

Try my system first
Save the $100


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I have used the vacuum sealer for all species of fish and it works great, I have had redfish and spec fillets in the freezer for 2 years and they still taste great.