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I have a vacuum sealer and a constant temperature chest freezer. I have used this combination on a great many things to extend their shelf life.
I just finished up my last fillet of striped bass two weeks ago. It was dated from October of last year. It was excellent.
One trick that I have found usefull is to freeze the fillet first and then vacuum pack it. This way the fillet does not get all flattened out.
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