How To Vacuum Pack Fish (so it tastes good)

8 MONTHS OF USING A VACUUM CHAMBER SEALER (WORTH IT?)
Jon gives his review of the Weston Brand vacuum chamber sealer. He also goes into some helpful vacuum sealer tips for ensuring the highest quality fillets post defrosting.

Vacuum chamber sealers pull air out of the metal chamber. Traditional foodsaver style vacuum sealers pull air from the bag.

There is a noticeable difference in the quality of evacuated air from a chamber vac. Less freezer burn and a better quality seal.

They are heavier and take up a lot of space. If you're going to process a lot of fish then you should consider this style of vacuum sealer.

By the way, the USDA states that "Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months. Frozen raw fish is best used within 3 to 8 months; shellfish, 3 to 12 months."

MODEL REVIEWED
Weston Brand Chamber Vacuum Sealer Pro-2500: https://amzn.to/3Ijsqil

TIMECODES
0:00 - Introduction
0:19 - Unboxing
0:44 - Spearfishing Cabrilla
0:51 - Filleting Cabrilla
1:32 - How to Vacuum Seal Fish
2:47 - Using the PRO-2500
3:14 - Weston Chamber Vac Review

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#vacuumsealer #weston #foodsealer