Vacuum Sealer

[cohoho]

Used several types for years...  The best thing no matter what machine (Even the best $2,700 machine) is minimize the moisture as much as possible, hard to do with fresh Halibut and Salmon, but wipe inside of bag with a paper towel or put a small folded towel inside to catch excessive mositure, it will seal and you'll have food that last a long time, 6-9 months to be on the safe side, course never had anything that lasted longer anyhow..................  It was eaten before it could go bad...

[rasbo]

a hint on sealing fish,cut up your fish,lay on a plate or platter whatever,put in the freezer till it sets take it out then seal it,no water or moisture to worry about.I do soups and stews in a bowl just enough for me, freeze ,take out of the bowl and vacume seal.works great for camp.come back heat it up.still gotta have that big thick ribeye rare over a fire and some chili at camp.Dam im hungry now later!

[Antlershed]

I've been having problems with my FoodSaver lately. If I am trying to do fresh fish, it does not get all the air out initially. The seal across the bag is good, but there is air bubbles in the bag. If I freeze it first, then I can take it out and vacuum seal it, but I am going through a ton of ziplocs doing it that way in order to freeze it first. It is the FoodSaver Professional II. Maybe its time to buy a new one.

[buckhorn2]

I set my my meat in and try not to let any moisture get around the seal or I wipe it with paper towel. I don;t put dates on my packages only type of meat after reading something about it not being legal to keep meat after a certain date or you have to notify the wdf or something and get a permit or something. Maybe someone else read this but I read it somewhere.

[robb92]

i've used a food saver for 4 years now and had no problems. if you are worried about it not sealing right, just move the bad down a bit and re-seal the bag. When I use it for ground burger I place them in a zip lock bag, squeze the air out and then seal it in a vaccum bag.