Vacuum Packers

PeterMac · 10-05-2000, 05:53 AM

Can I get a little advice here please -

I need a vacuum sealer. Can anyone make a recommendation or two. How much do they cost, are they easy to operate, etc. Oh ya, is the plastic material readily available?

Now all I have to do is catch something to pack and freeze

.

Thanks
PeterMac

Doubletake · 10-05-2000, 06:14 AM

PM,

I have a Foodsaver Ultra, very easy to operate (just push a button), I bought it last year $189.00. I am getting ready to go out and get more rolls of packing material at Costco (I believe they carry it).

It was well worth the money for the amount of freezer burn I am saving myself from.

Good luck

Doubletake

PeterMac · 10-05-2000, 06:35 AM

Hey Double,

Where did you get it?

Thanks

bajaspecial · 10-05-2000, 07:57 AM

Costco (at least the one in Tigard) has the Foodsaver with the best accessories for I think $169. It's better than the deal on TV (found this out the hard way), and they also stock the plastic bags which come in rolls so you can make the bags the size you want. I've been using it for about a year now, works great! One thing though, always remember to make you bags bigger than you need, so when you cut them open, you can reuse them (they're dishwasher safe!)

Jennie@ifish · 10-05-2000, 08:00 AM

Does anyone but me have trouble with the liquid in salmon? Do you try and totally dry the salmon before you seal it?
I find that my seal is not very good because the machine sucks all the moisture up and around the seal. Maybe I am cutting the bag too short.
Any help?

J

HUNTER1 · 10-05-2000, 08:07 AM

JENNI,

IT DEFINITELY HELPS TO FREEZE THE FILET FIRST
YOU WILL GET A MUCH BETTER SEAL AND NO FISH JUICE SUCKED INTO YOUR MACHINE.

PeterMac · 10-05-2000, 08:08 AM

So, what kind of machines are you two using?

Thanks

First Bite · 10-05-2000, 08:10 AM

I have the Food Saver Ultra too. It's been working great for the past year. Jennie, I rinse my fish in cold water and lightly dry it off on a paper towel before I put it in the plastic bag. Seems to work okay that way.
Mark

Clamman · 10-05-2000, 08:14 AM

Jennie,

Try patting the salmon pieces with either a dry paper towel or dish towel. This gets rid of most of the moisture that can block the seal. If the fish is super moist I sometimes let it air dry in the fridge for an hour or so. Have never had it deter the flavor or condition of the fish.

ISG

roadsend · 10-05-2000, 08:27 AM

I freeze my fish or other meat overnight after wrapping it in thin plastic. Use the foodsaver the next day. It makes the foodsaver bags easier to clean for reuse. If they are too ratty for normal reuse or dont seal properly, they are great to keep crab bait fresh. Pin them to the bottom of the pot and punch a few holes with a knife.

Salmonator · 10-05-2000, 08:27 AM

I have the foodsaver professional II. As far as sucking liquids into the machine, this one has a larger, deeper vacuum channel and is almost impossible to get liquids into the machine. Jen, if I have too much liquid in the seal, I immediately run another manual seal after the first one is done. This usually takes care of the problem. Actually I have to send mine in to get fixed. It hasn't worked right since our last trip to Astoria. We vacuumed so much sturgeon that I think at one time I saw smoke coming out of the motor, ha ha... sal

Salmonator · 10-05-2000, 08:28 AM

oh yea, Fred Meyer carries food saver bags

dawhunt · 10-05-2000, 08:37 AM

Hi everyone,I also have a foodsaver,I've had one for years love it.As far as the juice goes if you want to vacum pack it right away all you have to do is put some rolled up paper towels if front of the fish and when you turn on the vacum the towel will absorb the juices.
Bob

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Bob Dawson

Ramstrong · 10-05-2000, 08:53 AM

Uh Oh,
they've let the fish squeezer's on the board now we're really screwed.

Welcome IFG

On the Vacuseal front, keep up the good posts, I'm looking into buying one eventually and I appreciate the good input. In the mean time, I've been using a poor mans vacuum seal that I heard earlier on either this board or Bob's. fill a cooler or something similar with water. Place fish in zip lock and submerge until zipper is just above the water, then seal. The water pressure forces most of the air out of the zip lock. Not quite as good as a vaccum sealer, but it gets the job done with minimal freezer burn.

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-Ryan www.xprt.net/~ryandsar
ramstrong@hotmail.com

[This message has been edited by Ramstrong (edited 10-05-2000).]

PeterMac · 10-05-2000, 09:28 AM

Sounds like the Foodsaver Ultra is the ticket. Bimart has them for $168, and extra bags are $10.

Thanks for all the help.

PeterMac

Jennie@ifish · 10-05-2000, 09:58 AM

I want to collect pictures of the other method of getting air out of freezer bags. With a straw, or sucking it out with your lips.
I did this until there the invention of the vacuum pack.
My cheeks thank them.

whitewaterbill · 10-05-2000, 02:16 PM

I use a Vacu-Fresh sold by Professional Marketing Group in Seattle. Works very well.
Best buy I have found on bags is Costco in the 4 roll box about $30.00 last time I was in.
Fish juice can be eliminated by leaving the ready to package fish in the fridge overnight. It drys just enough on the outside and still juicy on the inside.

Bill

Fishin Magician · 10-05-2000, 06:57 PM

I got my foodsaver II for $129.99 from Fred Meyer about 6 months ago.....Works awesome

garyk · 10-05-2000, 09:11 PM

So, can you use these for packing cured salmon eggs or is there too much vacuum that will crush the eggs? (bags would fit better in my freezer than mason jars)

smilesforu · 10-05-2000, 09:27 PM

GaryK
Freeze your eggs first if you use the commercial machine.
I use the poorman's vacuum packer with the freezer ziplock bags for my eggs....cheaper and resealable.

Tight Lines

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Marty M
Steelheader.net

KingBeef · 10-06-2000, 11:36 PM

I'm on my second Foodsaver vacume packer. Had the first one for about 8 years. I now have the Pro model. By far the best unit for the $$$. I got mine at Fred Meyer. Costco Carries bags - 6 rolls per box. 4-11" and 2-8" for around $36. I also have the canning jar lid attachment that I use to vac pack cured eggs in jars. As for wet food packing, I fast freeze it for about 2-3 hours first. This works great for fresh cracked crab meat.

John

PeterMac · 10-06-2000, 11:44 PM

John,

Tell me more about the fast freeze pleeze!!

One of the reasons I bought this thing is specifically for crab meat. How is the crab after being frozen for a while??

Thanks
PeterMac

[This message has been edited by PeterMac (edited 10-06-2000).]

[This message has been edited by PeterMac (edited 10-06-2000).]

wiser · 10-07-2000, 02:33 PM

I wrapin white freezer paper, mark in permanent marker then freeze everything. After frozen or every couple weeks, I take out the frozen packages and vacuum seal with my Foodsaver II. Everything is marked since you can see what is written on see through bags and bags are all reusable, probably without even washing since they are placed on frozen product and come right off when you cut the seal tpo the bag(nothing frozen to the plastic bag. The white freezer wrap, which I buy in a large roll at Costco, is a lot cheaper than new bags.

Gizmo Man · 10-07-2000, 08:40 PM

I place my fish in a zip lock, fill the bag with water and make sure all the air is out and the fish is surrounded by water. Been doing this for years and fish last for a real long time.

Giz...

KingBeef · 10-09-2000, 04:03 PM

Hey Peter,

I make up my bags, add however much crab you want to each bag, kind of pack it down then place the bags in the freezer for about 2-3 hours. The juice is frozen by then so you can vac-a-way. If you try to handle for to long it starts melting fast. As for how long it lasts? Tough call. My wife gets to it before long, but it's still great 6 months out. I plan on packen up some tonight. We got 16 on Saturday in one pull of six traps in T-Bay. Something to do as a back up to NOT catchen fish.

John