The last couple of batches ,, I have just put the fillets in a cheap ziplock and stuck them in the freezer overnight,
Next day , I vacuum seal the frozen ziplock full of fillets. I make sure the ziplock is open , so all the air
gets out.

This was much faster than my previous method which involved lots of paper towels and double sealing .

MO

I place my fillets individually on a cookie sheet in the freezer for a 1/2 to 3/4 hour. Then remove from freezer and vacuum seal. The freezer locks in the moisture in the fillets and allow you to get a good vacuum seal. I also do this method when vacuum seal all meats. Good luck!

fold up a paper towel the same width as the bag ,it will catch the water before it gets to the heat bar.

Yep, all descriptions above require extra work, and I'm just too lazy I prefer to grab it out of the ice bath and seal. I think the chamber vacuum solves all these problems. It can even vacuum seal a bag of water; that was convincing enough for me. The bags for the chamber vacuum machine came in and they're dirt cheap 6 cents for an 8x12 bag. The $400 machine (ouch!) comes in next week. Here's a video that convinced me.
Tim