Quote:
Originally Posted by scoobe
Never had a food saver... but the idea behind them is that you eliminate the air. Air = freezer burn. Freezer burn happens when ice turns to gas before first turning into a liquid. This process is called sublimination. Weird, eh? The one guaranteed way to prevent this is to freeze your fish in a block of ice. Plastic tupperwear type containers work well for this. I know of one guy who uses old milk cartons as well. Just don't use anything metal!
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That's what I've done for years. The problem with tuna is that it does not do well soaked in water - reacts kinda like a steak would.
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