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Thread: Freezing vs vacuum sealers

  1. #21
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    I have bought some generic bags on ebay and the Food Saver brand at walmart. I like the Food Saver brand.

  2. #22
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    I fillet and brine my fillets. I then rinse off the brine and vacuum seal. They taste fresh and clean even after a year.
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    gabowman is offline Super Moderator * Crappie.com Supporter
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    Just had a mness last nite. Even though they were caught during the spring of this year they tasted as fresh as just caught. They were vacuum sealed.
    Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.

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    Over the last few weeks I've vacuum sealed a bit of BBQ chicken and ribs as experiments on how to keep and ship meat to out of state relatives. While vacuum seal is by far the way to go on keeping /freezing my only complaint is is has to be bone dry for it to vacuum and seal. The same sometimes applies to fish. Other than that I have no problems with vacuum sealing

  5. #25
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    Quote Originally Posted by turkeyfootnc View Post
    Over the last few weeks I've vacuum sealed a bit of BBQ chicken and ribs as experiments on how to keep and ship meat to out of state relatives. While vacuum seal is by far the way to go on keeping /freezing my only complaint is is has to be bone dry for it to vacuum and seal. The same sometimes applies to fish. Other than that I have no problems with vacuum sealing
    I do BBQ each year and vacuum seal meal size bags. It is as fresh 12 months later as if just bagged.
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    gabowman is offline Super Moderator * Crappie.com Supporter
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    Have you tried placing a folded paper towel inside the bag to absorb the water? After patting the fillets as dry as possible I add the paper towel. 'Course I ALWAYS double seal both ends of all my bags too.

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    Quote Originally Posted by gabowman View Post
    Have you tried placing a folded paper towel inside the bag to absorb the water? After patting the fillets as dry as possible I add the paper towel. 'Course I ALWAYS double seal both ends of all my bags too.
    I do the same Butch, the second seal really makes a big difference.
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  8. #28
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    We always put the paper towel in with ours and double seal on both ends. My wife says its my OCD kicking in on the double seal!!!
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  9. #29
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    I use the sealer for mine and many other meats and other stuff. One trick for "juicy" stuff is place your item in the bag then place a paper towel in the bag that goes across the width of the bag. Make sure it's a couple inches below the edge of the bag so it don't mess with the seal. When you go to seal it the moisture will wick into the paper towel and not mess with the sealing. Then when you are ready to eat just thaw, remove the paper towel and prepare your items.

  10. #30
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    Used to have a little vacuum pump that sucked air out of sandwich bags and I loved it. Have a vacuum sealer some where and don't like it. Never got the hang of it, bags were expensive and didn't like the way they fit in the freezer. Today I dress the fish, put them in egg and coat with bread crumbs. Then in plastic freezer bags and wrap in freezer paper. When ready to use I drop them into deep fryer while still frozen and no complaints. Before wrapping in paper I do squeeze out the ait best I can. Wish I knew where to get another of those little pump's, it was great!

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