|
I don't have a vacuum sealer but have had pretty good luck with this low cost process.
- Pat the fillets dry with a paper towel. Try and get them as dry as possible.
- Wrap each fillet portion tightly in Saran wrap, don't squish the meat but avoid as much air a possible in the wrap. I make sure it's completely wrapped with some excess on each end to seal it as best as possible.
- Place the individually wrapped fillets into a Ziplock bag and push out as much air as possible before placing in the freezer.
I have had good luck with storing in the freezer for at least 2 months without any freezer burn or ice crystals developing on the fillets.
|