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Vacuum sealer for fish?

Old 05-09-2021, 06:18 AM
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Default Vacuum sealer for fish?

Anybody have any tips on a good sealer?
Old 05-09-2021, 11:17 AM
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Vacuum sealer
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Old 05-09-2021, 11:29 AM
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I pat them dry first then also put a folded up paper towel the width of bag between the fish and where gets sealed, helps from sucking any water or liquid toward the sealed edge and tend to get better seals on the bags
Old 05-09-2021, 12:56 PM
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I've found my favorite way to freeze fish is to trim and portion the filets then place them on parchment paper on cookie sheets. Can do 2 layers per sheet and stack cookie sheets. I arrange them so none are touching and put the trays in my deep freezer. Once they're frozen, or almost frozen, then I vacuum seal them. I have found that I get a much better seal since no liquid interferes with the heat strip. Also, I can put a bunch of small filets in one bag and just take out as many as I need and reseal the bag since they're not frozen together in a big block.
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Old 05-09-2021, 04:35 PM
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Originally Posted by Calla9 View Post
I've found my favorite way to freeze fish is to trim and portion the filets then place them on parchment paper on cookie sheets. Can do 2 layers per sheet and stack cookie sheets. I arrange them so none are touching and put the trays in my deep freezer. Once they're frozen, or almost frozen, then I vacuum seal them. I have found that I get a much better seal since no liquid interferes with the heat strip. Also, I can put a bunch of small filets in one bag and just take out as many as I need and reseal the bag since they're not frozen together in a big block.
I like your idea better....
Old 05-10-2021, 04:32 AM
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Bite the bullet and buy a chamber sealer and never look back. If you do a lot of sealing just the cost of the bags will quickly pay for the sealer. I have a vacmaster VP210.
Old 05-10-2021, 05:44 AM
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I seal fish for longer term freezing. A month or two, I'll use a ziplock. Possible 6-12 months, I use vac sealer. Also vac seal bait.

Rinse and pat the fillet dry, vac seal.

Running a small boat - last trip i made off the coast was in August 2020. Tried to do 2 other trips on nice weather but my 80 yo fish partner/dad changed his mind and we didn't go.
Wife & I like kingfish and are working thru the 3 caught on 2 trips in July & August. Have 3, 1.5-2 pound portions left. The meat is fine, no stink and no burn.
Old 05-10-2021, 11:28 AM
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Originally Posted by Boogan1 View Post
Bite the bullet and buy a chamber sealer and never look back. If you do a lot of sealing just the cost of the bags will quickly pay for the sealer. I have a vacmaster VP210.
x2. I picked up a chamber sealer this year after years of using a vacuum sealer and I will never go back
Old 05-11-2021, 06:30 AM
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The other way to do it is to wrap the fish in saran wrap. Then vacuum seal it.The fish stays fresher and tighter seal.
Old 05-14-2021, 08:44 AM
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Over the years I've had about 5 vacu-sealers from a $4000. Cabelas to the $99.00 elcheapo, done lot's of fish wild game, ducks you name it. Currently V2830 vacu-seal. They all last 2-4 years expensive ones not worth it. IF you want to save meat/fish vacu seal it.
Old 05-14-2021, 04:17 PM
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Originally Posted by sugarloaf View Post
Over the years I've had about 5 vacu-sealers from a $4000. Cabelas to the $99.00 elcheapo, done lot's of fish wild game, ducks you name it. Currently V2830 vacu-seal. They all last 2-4 years expensive ones not worth it. IF you want to save meat/fish vacu seal it.
If you only vacuum seal small amounts of food on rare occasions I could see going cheap on a sealer. But I do not agree that ALL sealers break in 2-4 years.

I've owned several cheap foodsavers that didn't last more than a year or two. Sealing wet foods and the duty cycle were the biggest issues with them. Duty cycle primarily....

I bought a weston 2300 which worked flawless for the 3 years I had it and is still working great the 2 years my coworker has had it. I sold it to buy a vacmaster vp215. One of the best purchases I've made in a long time.

The vacmaster will eventually pay for itself in the cost of bags alone. There's no cool down time required which is great. I can seal bags full of liquid with it. My only regret was not buying one size bigger so I can seal two bags at once.

I process 3-5 deer a year, tons of fish, and I buy bulk beef, pork, and chicken. I also vacuum seal soups, gumbos, gravies, beans, and stews. I freeze them in pint bags and reheat them sous vide for individual meals.

My vacmaster sits on my counter next to the fridge and is used at least 4 days a week. I've sealed between 1500 - 2000 bags with it so far and it has been flawless....

I'm curious which cabelas vacuum sealer you bought that cost $4000? Did you mean $400?
Old 05-18-2021, 05:44 AM
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Originally Posted by Mak232 View Post
I pat them dry first then also put a folded up paper towel the width of bag between the fish and where gets sealed, helps from sucking any water or liquid toward the sealed edge and tend to get better seals on the bags
Great idea! thanks
Old 05-18-2021, 06:42 AM
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Thanks for the info. Bought the Weston 2300. Used it over the weekend on walleye. Works great!
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Old 05-18-2021, 07:27 AM
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I have a $150 vacuum sealer that uses special bags. These bags are costly, that is true, but they are also thick and offer really great sealing. It is definitely worth investing in solid vacuum bags because with cheap bags you'll only have trouble in the long run.
I guess it comes down to the amount of sealing that you'll end up doing. I use mine probably every second week - not only for fish but also for other food that I'll freeze. That said, I have maybe invested $30.- in bags over the last five or six years. I buy the biggest packs when they're on offer which keeps the cost down - in my case buying a more expensive would've been probably a waste of money. But I know that there are guys out there that catch a lot more than I do and then the situation is quite different.

A vacuum sealer is also great for curing fish with salt and sugar - just as a hint.

One a side note - don't get your fillets wet!
I know that a lot of guys wash them which I would recommend you don't.
Work clean and as soon as you have open flesh don't use water. Use some kitchen paper, if you must, but shy away from the hose.
It reduces the quality of the flesh by leaching and when you freeze a wet fillet the ice crystals further damage the meat and reduce quality further when thawing.

If you have trouble when vacuuming you're working too wet.
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