how do you preserve the catch. your freezer etiquettes.?

Daughter gave me a food saver years ago.   Did not use it much for a long time.   Use it a lot now.   Not as good as a Vacuum chamber sealer, but does a good job.   Costco has a sale on box of bags sometimes.   Do fish fillets, as well as buy max pack of meat when on sale and seal meat for a meal.   Also at Christmas when Standing Rib roast is on sale, buy a couple and split a 7 rib, max size, in to 7 steaks, and then reverse sear on the Treager, or make kabobs throughout the year.   Have thought of a chamber sealer, but Food Saver works and is a lot smaller to,store and setup to use.

I used a Seal-A-Meal for a long time but was disappointed with its consistency. The bags would not stay sealed no matter if I sealed it multiple times.
I now use a small canister vac and am happy with it. It will do small whole fish, fillets, and whatever else I can think of sealing. Last fall I sealed tomato sauce and jalapeño paste form my garden. I've also sealed small Mason jars filled with dry fruit. The bags are sturdy.

That sounds interesting, Juan. Could you share some more details about the small canister vac?

For me, spiked, bled, ice slurry,  foodsaver, then depending on the fish into the yeti with dry ice to flash freeze. After theyre frozen into the regular freezer. Albies, bft and salmon come out so perfect month later. It costs more, but the result is amazing

... then depending on the fish into the yeti with dry ice to flash freeze...

How long does it take to flash freeze, and where do you get the dry ice?

I have a Cabelas "commercial" grade vac sealer which has given me very little trouble over the past 6 years. Previously I had a pedestrian grade Food Saver which was a piece of junk. The Cabelas is good but no way compares to a commercial food service grade chamber sealer which will out perform any consumer sealer. For fish filets I do NOT remove the skin as this will inhibit freezer burn at least on one side of the filet. I lay my filets on a baking sheet pan and place it in the freezer. When the filets are frozen I dip them in cold water and refreeze which puts a nice shiny ice glaze on the filet before vacuum sealing. This also prevents filets from sticking together if you're doing bulk batches.

Some really good ideas here. 

I lay my filets on a baking sheet pan and place it in the freezer. When the filets are frozen I dip them in cold water and refreeze which puts a nice shiny ice glaze on the filet before vacuum sealing. This also prevents filets from sticking together if you're doing bulk batches.

I like this idea - seems like it probably works really well.  I'm def gonna try this for the next batch of fish I bring home.  Do you add a little salt to the cold water dip?

For me, spiked, bled, ice slurry,  foodsaver, then depending on the fish into the yeti with dry ice to flash freeze. After theyre frozen into the regular freezer. Albies, bft and salmon come out so perfect month later. It costs more, but the result is amazing

This is really interesting too, I hadn't thought of dry ice to flash freeze. 

My chamber sealer.

Two more pics.

Cool, looks good, thank you sir!

I splurged on a chamber vac and won’t go back.
When sealing, I do my best to keep everything flat to avoid folds or voids where air pockets can form. I find that the plastic flat against the moist fish meat creates a great seal against burn. After sealing a batch of fish, I lay them out on a cookie sheet and place into chest freezer. The frozen flat fish baggies stack well afterwards and are easier to restack when I am looking for chops at the bottom of the freezer.
The only fish I pre-freeze before bagging and sealing is bait, herring and chovies, etc. this keeps the blood from sucking out of their heads during vacuuming and don’t need a tray.

... then depending on the fish into the yeti with dry ice to flash freeze...

How long does it take to flash freeze, and where do you get the dry ice?

Honestly, I've never really tried to see how fast.. I put a layer in about every 15-20 min, and the previous layer is already rock solid. Yeti needs to have had the ice in it for a couple hours before you start

 

Good thread on flash freezing with dry ice and denatured alcohol: https://www.norcalkayakanglers.com/index.php?topic=42586

Damn, been here forever and never saw that. Have to try it after next Albie trip