Foodsaver questions

[Swede]

I just opened up my model 30 Foodsaver and ask for your suggestions;

1-what size bags do I want to buy for use on walleyes, northerns and lake trout? We filet them for freezing. Or should I buy the 8" rolls.The 11" width seems rather large for filets.

2- is it necessary to first freeze the filets ( an hour or so) before bagging them to prevent loss of liquid? It was suggested that you insert a folded paper towel in the mouth of the bag so as to prevent liquid from escaping. Is this an either/or deal?

I want to take this thing to Canada and do the fish up and freeze the fish there to preserve them better.

Thanks

[perchjerker]

You can use either size bag. I think in the long run the larger bag is a bit cheaper. I use both. If you use the bigger bag, just lay the filets lengthwise to fill the space and make the bag shorter. (I assume you are talking about the rolls, not precut bags).

Sometimes I freeze them a bit first, but its not really necessary. Same with the paper towel, depends on how much liquid is in the bag.

One tip I found to economize on the bags. I wrap enough fish for one use loosely in a layer of saran wrap, then take a bunch of those and freeze them in one big bag with some room at the top leftover. Then when I need some, I cut the top of just under the seal, take out what I need and seal it back up and put it back in the freezer. Really saves on bags.

hope this helps.

[tbomn]

I use both size rolls and cut them to fit the size of fish I have to "suck and Seal". I have never used the paper towel trick, but I pat the fillets pretty dry before sealing them. If you pat them dry, then seal, you don't get that juice all over your machine, and they still are very moist when thawed out. You'll love this machine. I reuse almost all of my bags, even the small ones. I used the small ones for salted minnows. I roll the minnows in canning salt and borax, wipe them dry, and seal them/freeze them......great for those Canadian fishing trips, works great.

[Tennessee Jed]

I think the instructions want you to dry the mouth of the bag so the heat bar can seal the bag properly. From experience, I get a better seal if the inside mouth of the bag is dry.

I use different sizes of bags, depending on how many filets I want to freeze. The quart size will generally hold two or three filets from 15-18" fish, plus cheeks.

[Atomic Eye]

We use the smaller roll size. We make bags somewhat larger than we need because we can then reuse them after we remove the items.

We wrap the fish in aluminum foil and freeze them overnight. Then, we place the clean aluminum foil packet in the sealer bag. The bag's interior surfaces stay clean this way & don't even require washing when you want to reuse them for your next fish, or meat, or whatever! This saves a lot of money on bags and reduces generating waste plastic.

Our 1-year old walleye still taste excellent.

We do the same with the large salmon filets that we buy from Sam's Club and make multiple meals from this really nice cut of boneless, sknless, fish.

Shrimp & chicken are 2 items that really benefit from using the foodsaver because they have so little fat that they usually frezzer burn very easily.

When I put steaks away, I place some Watkin's Meat Magic marinade on them first - yum! Enjoy your new purchase.

Atomic Eye (New Mexico) -- "Gone Fission!" ~~~<}}}:>