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I am planning on buying a chamber vacuum sealer this year after my son agreed to pay for half. My heaviest use would be about 20 packages of 1 pound fillets at a time, so I would not need a double unit. What brand / model would you recommend? What features or specifications should I make a priority?
Thanks for your insight.

Deepwater
 

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I am a food saver type since the bags are readily available and the units are rather inexpensive. I would not do the more expensive chamber ones, if I understand the type your speaking of, unless I was doing something more commercially. To each his own. Food saver works well as long as you assure the product has been dried off before packing & do a double seal on both ends for insurance. I have been doing that for about 30 years. I just finished 2013 ling & 2012 blackmouth that was very good & no freezer burn
 
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