Been thinking about starting to vacuum pack fish fillets. Whats the pros vs cons of doing this? In my eyes there will be more room in the freezer but a con would be the time I think it would take to vacuum pack them. In yalls opinion is it worth doing?

I use to vacuum seal but only use freezer bags with water now and if you remove the air and most of the water it's packaged as small as vacuum sealed..... And a lot faster....IMO

Thats what i have always done, just thought i would get other opinions on it plus i got a vacuum packer Christmas before last that i never use

Secret to vacuum packing is to pre-freeze your filets on a cookie sheet, then vacuum seal. Water compromises sealing ability.

I am in SK’s camp.

I do vacuum seal my fish. But the water will compromise the last sealing process.
So I learned that after the last seal process. I open and re-close it and do the seal process again. It works great.

This...works great, a little more time, but worth it. The filets are alot firmer upon thawing, imo. Thaws faster also.

Vacuum sealing takes a lot of time. For me it's worth it. Fish just tastes better. I use the vacuum seal bags that have the moisture absorbing strip. I also pat the fish dry with a paper towel after rinsing them before I put them in the vacuum seal bag. These bags are the best I've found so far at holding the seal.

https://www.foodsaver.com/food-stor...-22--count/FSGSBFLB326-000.html#start=15

If I know I am only going to have the fish in the freezer for a week or so I will just use freezer bags filled with water.

this is what we do with great results

I also pat down the fish. And put a paper towel at the top of each bag. That catches any water that is vacuumed out.

I always vac. seal mine. It's fast and they keep better. HINT, after placing the fillets in the bag fold a paper towel and lay between the fillets and the mouth of the bag. cover the area side to side. That way any water that's left on the fillers get absorbed before it reaches the sealer strip and won't affect the sealing process.

I still have/eat vac pack Red Fish I caught last March. Only way to go IMO

The paper towel does help some but those bags I linked above are the only way to go IMO.

We tried the vacuum sealing for the first time this week. We did some by freezing them on a cookie sheet prior to vacuum sealing and some by just patting them dry with a paper towel first. We'll have to wait and see if either way works best for us. It definitely takes up a lot less room in the freezer plus it doesn't take as long to thaw out. My wife went to a cooking class where they taught on preparing fish. The person teaching the class has a meat market and told them how to prepare them for the vacuum seal. They placed the filets in between layers of parchment (using a single piece of parchment woven between the layers of fish). It does take a while longer on the front end but if the seals work then it will save so much freezer room and be faster on the back end when thawing.

Think im going to have to give it a try, lots of good info guys, talked me into it .