7 Steps to keep vacuum-sealed fish fresher

7 Steps to keep vacuum-sealed fish fresher

Many people have such a frustration: the shelf life of sealed fish fillets falls far short of expectations by compact vacuum sealer. The reason is that they fail to follow the specialized techniques for vacuum-sealing fish, which significantly compromises the sealing effectiveness. Now let’s take a look at the correct steps for vacuum-sealing fish or fish fillets.

1. Prep the Fresh Fish

Rinse whole fish or fish fillets thoroughly with clean water. Remove scales, gills, internal organs and blood lines. Pat every surface—including crevices—completely dry with kitchen paper towels, eliminating residual moisture that causes freezer burn after vacuum sealing.

2. Portion for Vacuum sealing Bags

Place them individually into vacuum-seal bags. For fillets, lay them in a single layer to avoid stacking and ensure uniform vacuuming.

3. Add Absorbent Paper Towels

Place a small piece of kitchen paper towel 2–3 inches above the fish and directly below the bag’s seal line. This traps moisture released during sealing, preventing liquid from contaminating the seal and ruining the airtight vacuum effect.

4. Execute Vacuum Sealing

Insert the vacuum bag into your compact vacuum sealer, making sure the bag opening is flat, wrinkle-free and unobstructed by fish. Start the machine to complete vacuum extraction and heat sealing. For manual vacuum bags, squeeze out most air before sealing tightly.

5. Label Vacuum-Sealed Bags

Use a permanent marker to label each vacuum-sealed package with fish type, sealing date and shelf life. This simplifies organization and quick access for future gourmet meals.

6. Flash Freeze for Best Results

Lay sealed fish flat on a freezer shelf. Let them freeze completely solid (about 4–6 hours) before stacking. This prevents fillets from sticking together and preserves food texture.

7. Store in Optimal Freezer Conditions

Keep the freezer temperature at below -18°C. Properly vacuum-sealed fresh fish stays fresh for 6–12 months, while delicate fillets—with larger surface areas—are best enjoyed within 3–6 months for premium gourmet freshness.

Although vacuum sealing takes longer, the process ensures an incredible-tasting fish months later. After completing these eight steps, your fish should taste as fresh as it did the day you caught it.

When you're ready to enjoy your vacuum-sealed fish from the freezer, place your frozen fish in a deep bowl or tray. Then, fill it with cold tap water. Contrary to belief, do not use warm or hot water, and ensure all the pieces are fully submerged. Next, let your fish thaw in the cold water for 15-20 minutes. Now, you can remove your fish from the vacuum seal packaging, blot it dry, and cook. It’s best practice to leave your fish in the vacuum seal bag as it thaws because otherwise, it will absorb water, leading to a weaker flavor.