I have tried everything but with seal a meal I have enjoyed salmon almost 2 1/2 years later and it was just as good as new.We have been using the same one for about 20+ years now. I can't recall the brand but will check with my wife the next time she comes to the kitchen to refill her coffee cup.
But you know what..I've found that stuff freezes & keeps just as well with Saran & Zip-loc bags. When I cut the tenderlioins into filets, I wrap each tight in Saran to dispel the air. Then I put as many as I can in 1-gal. Zip-loc that gets labeled for contents. Obviously, that doesn't work well with juicy stuff, but for most solids, it's fine. And if you plan on more than 6-months, the vacuum sealer is the way to go.
Man, even vacuum packed, that's a long time for fish.I have tried everything but with seal a meal I have enjoyed salmon almost 2 1/2 years later and it was just as good as new.
Weston is the best you can't do better in my book. Two motors and my fish especially salmon which will go bad all too soon if you don't freeze it right.Sealing up some chilli burgers, and chilli Verde tonight, and the vaccum sealer is really struggling. Sealer bar has a hot spot that keeps burning a little hole. Struggles to vaccum on top of that.
What are you guys using that you'd recommend?
No way. The fat/oils go rancid in 3-9 months. Sockeye is still edible at a year but does not taste like fresh fish. Silvers and kings are in the 3-6 month range before they start tasting off. Seal-a-meal is no different than any other vacuum bag system, just a different brand.I have tried everything but with seal a meal I have enjoyed salmon almost 2 1/2 years later and it was just as good as new.
Thanks for reading that for us I’ll do that next year.Sorry, I looked it up and if there is too much liquid you have to partially freeze before sealing. I apologize for my lack of knowledge. I need to read more instructions.
Maybe because it had been in the river and lost some oils ? I had Walleye last also.No way. The fat/oils go rancid in 3-9 months. Sockeye is still edible at a year but does not taste like fresh fish. Silvers and kings are in the 3-6 month range before they start tasting off. Seal-a-meal is no different than any other vacuum bag system, just a different brand.
We package at least 200lbs of salmon and fish a year and have tried it every way you can imagine to last longer. You can't stop the oil from going bad.
Salmon don't really loose much oil in the river, and unless they were tomatoes they still have a lot if fat in them. Similar to pork, it will go bad in the freezer, because the fat doesn't "freeze." Not saying it was inedible, but it certainly didn't taste as fresh as the day you sealed it up. I've eaten through, god knows how much salmon, but once the 12 month ticket is punched, it better be gone or it will get smoked.Maybe because it had been in the river and lost some oils ? I had Walleye last also.
Maybe my memory and it was just tge Walkete only and the salmon was less ..?Salmon don't really loose much oil in the river, and unless they were tomatoes they still have a lot if fat in them. Similar to pork, it will go bad in the freezer, because the fat doesn't "freeze." Not saying it was inedible, but it certainly didn't taste as fresh as the day you sealed it up. I've eaten through, god knows how much salmon, but once the 12 month ticket is punched, it better be gone or it will get smoked.
Walleye and many other white fleshed fish can last a long time. I've eaten halibut that was 3 years old that was ok, once the freezer burn was trimmed off. Rockfish 2 months later, will be fishy, but edible, at 6 months its cat food. Speaking of which, I need to make some rockfish tacos ASAP, have a bunch from last month to eat up.