Chamber Vac for walleye

[Bauer]

As a couple guy's who always froze a meals worth of fish fillets in quart bags with water around them, my friend who now owns a chamber vac and I are going around in circles trying to determine what is right. We are testing both ways for real world results, but I figured the ever-smart NDA crew could help speed things along.

To vac in water, since you can, or to seal just the fillets, that is the question.

Thanks!

 

[Allen]

One only froze fish in water using bags, milk cartons, or ??? to help prevent freezer burn by having your fillets exposed to air. If properly vacuum sealed, there's no need for water IMHO.

That being said, I don't use a chamber vac.

 

[Greenhorn]

I use a food saver vacuum sealer (not chamber vac) so there is of course no water, but it prevents freezer burn.

 

[v193]

ummmm, isnt yes the only answer?

 

[johnr]

One only froze fish in water using bags, milk cartons, or ??? to help prevent freezer burn by having your fillets exposed to air. If properly vacuum sealed, there's no need for water IMHO.

That being said, I don't use a chamber vac.

Same

 

[wslayer]

To eliminate all freezer burn in my opinion, water in bag or carton. I don't care what type of sealer or vac machine you have, if you put a fillet on top of each other, that machine cannot suck that air out from between the fillets. I have been gifted chamber sealed salmon that has had freezer burn because of two fillets stacked.
Only way I have eliminated in vacuum sealing is lay fillets individually so not stacked at all. Uses up a hell of alot of bag material this way though.
I do seal 90% of the time.
My .02¢