I have a large enough freezer that I do not need to vacuum pack for space. Air is your enemy. I vacuum pack my venison roasts, loins, and backstrap. Fish I just put in quart ziplocks and fill with water. Takes a lot less time and I don't have to get vacuum packer out every time I clean fish. Vacuum packed does thaw faster but I plan meals on weekends for the next week.

Back when Cabelas still had tent sales I bought a pallet of vacuum bags, so I vacuum seal every thing.

i aways vac seal mine. then i flatten them out so they stack better. they also thaw much faster this way as opposed to a block of ice in a sandwich bag.

I pat dry with paper towels, and double seal. I had a few packages lose vacuum when I used only one seal. Since I started double sealing , have not had that happen.

Too double seal, I pull the bag back about 1/2 inch after sealing, and hit the seal only button.

Mo

Only way to go is to seal. Wet towel over the rubber pads before I seal works best for me. With practice comes ease.

Pat as dry as possible when you fillet them.Vacuum seal with a folded strip of good paper towell between fillet and bag seal. Keeps forever, tastes like you just got off the water. I have never, ever, had a mushy fillet once I started vacuum sealing mine.

I invested in a chambered vacuum sealer that sucks the air out of the entire chamber (not just the bag). This allows the bag to seal without the worry of moisture messing up the seal. I love it. However, it was expensive over the bag-type sealers