I bought an Innovation vacuum sealer a couple of years ago and it works well but found the fillets were a bit dried out.

Fishb8 wrote: I bought an Innovation vacuum sealer a couple of years ago and it works well but found the fillets were a bit dried out. Last month I processed a batch of snapper and there was an issue as a full vacuum wasn't happening. I found that I'd managed to have the power cable sit on top the rubber seal and created a dent so not sucking properly. I bagged several meals with a small amount of air But, when I opened a bag yesterday, the fish were way better than usual with no juice in the bag - it all stayed in the fish and way way nicer. Does everyone use the full vacuum or just seal? Or use the 'Delicate' setting?

Try taking the fillets and dipping in salt water. Place in freezer on baking paper on an oven tray or similar. One layer thick they "flash freeze". Once solid, off paper, into bag, vacuum and into freezer. Vacuum doesn't squeeze the fish etc., just modifies the atmosphere and improves keeping qualities.

I have a Russell Hobbs one for about 6 years now. Always done a good job sealing
I use the "wet" (or moist?) option and "turbo".
Have never had a problem with fish quality and always date the packs before freezing. Found one pack a while ago that was nearly 2 year old terakihi, came out just like fresh.
Also, I never wash fillets before packing, just a quick rinse after defrosting.

Couple of weeks ago I opened a pack of gurnard from last July.

BH, was 30 years ago I first walked in there from memory. Still got his book. Good team of fishos staffing the place.

RockCrashing wrote: imho, if i would hv any air in vacuum bag i would resealed. Having air in vacuum bag is with fresh or even cook produce is like ..... would you like mild or severe food poisoning !!!