Vacuum Seal leave air pocket inside ?

Never knew about a chamber sealer before this thread.
Here's a very interesting comparison:

I dont like getting the fish wet with water unless the meat got dirty for some reason. Water starts breaking down the meat. Even the expensive vacuum sealers you can buy through the pro shops dont like moisture. I have the expensive stainless vacuum sealer from Bass Pro and it still has a sealing issues when theres lots of moisture... not as bad as the cheaper models but the issue is still there. It is better to take your time prepping your fish and let it sit in the fridge for 15-20 min then start sealing them in bags. The chamber sealers are bad ass and work great. They are just very bulky and take up a lot of room and are also heavy! I like the rolling cart idea mentioned above.

for those who are stuck with a vac. type a simple solution that helps is while meat is damp/wet roll up a paper towel the with of a bag and lay it inside just before sealing. I have had to manipulate mine in different ways . Just ate Elk from 2005 that was vac sealed.
I usually will cut a paper towel up enough to do four to six bags.

for those who are stuck with a vac. type a simple solution that helps is while meat is damp/wet roll up a paper towel the with of a bag and lay it inside just before sealing. I have had to manipulate mine in different ways . Just ate Elk from 2005 that was vac sealed.
I usually will cut a paper towel up enough to do four to six bags.

This is the answer, been doing it for some years and it seals well,  I love seeing the moisture saturate the paper towel, it is one of my favorite things to watch ever

Just one more thing about the fresh water: Municipal tap water is chlorinated, which will begin breaking down the fish right away. Even commercial ice is like this.

I'm on a well for my tap water so I usually just bust up some homemade ice and toss it on the fish for the drive home.
I do try not to rinse the fillets (unless they get really gunky like that one time on the Shelter Cove cleaning table...)

as an owner of an older foodsaver, there is some useful info in this thread, thank you!

I agree with those who say to avoid rinsing fish with fresh water...

I always gut my fish and pack them in ice while I’m out on the water. When I get home I just wipe the skin clean/dry with paper towels and filet them on a clean plastic cutting board. Having the guts out before you filet leaves you with a clean/sanitary dry situation at home. And you don’t have smelly fish guts to deal with...


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