Frozen Tuna, Foodsaver

[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!

[thefishingfreak]

fish i know i won't eat for a while i put in the bait freezer in the basement. someone told me a while ago home fiidge/freezers that are frost free, de-thaw every so often to keep the frost down.
the deep freeze seems to keep the meat better.
i use zip locks. just fill up the sink with water and submerge the bag almost to the top, till all the air is gone.

[basswipe]

I've had Mako that was frozen with a foodsaver that had been in the freezer close to six months and it was delicious.

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In a properly sealed foodsaver bag I have had bass and even lobster 2 yrs later.

The lobo was a double dog dare, tasted like the day it was cooked.

[Roger]

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!

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.