Thread: Freezer Burn

Vacuum packers are a bit like garage door openers - once you've experienced it, you'd never go back. Even more important for fish than meat. I "rediscovered" some bluenose in one of our freezers that was over a year old and still mint. You could be certain that wouldn't have been the case if it was just in a plastic bag.

Labelling and rotation management is definitely worth doing. Sure, bags are a cost but well repaid in food quality and avoiding having to toss UFOs (unidentified frozen objects) that have gone off.

Originally Posted by 6x47

Vacuum packers are a bit like garage door openers - once you've experienced it, you'd never go back. Even more important for fish than meat. I "rediscovered" some bluenose in one of our freezers that was over a year old and still mint. You could be certain that wouldn't have been the case if it was just in a plastic bag.

Labelling and rotation management is definitely worth doing. Sure, bags are a cost but well repaid in food quality and avoiding having to toss UFOs (unidentified frozen objects) that have gone off.

Agree- the difference is much more noticeable with fish. & yes, label management & rotation are good habits. How’s everyone label their stuff? I do species & cut, date packaged & weight. Weight I find makes it easier to quickly pull something out that’ll suit different number of guests for dinner.

Another point regarding cost of bags- vac pack bags are easily washed and reused. They just get marginally smaller each time you cut em open. Given the amount of uses I get I actually reckon it’s probably more economical than buying zip-locks.