Quote Originally Posted by gabowman View Post
Vacuum is the only way to go. Now that being said, I read a post on the SC board the other day where a guy placed his fillets in a ziplcok bag and submerged the whole bag under water getting all the air out. Then he'd push out 1/2 of the water (or more ) out of the bag and zip it while still under the water. IMO, that would be even better than filling the bag full to help conserve freezer space plus they would thaw alot quicker when youre gonna cook 'em.
I think getting the air out is the secret to freezing in water. I always push the air out until water starts to come out of the top of the bag then I seal it. Had some fish last night that must have been good. There wasn't anything left. Even my brother's picky kids went back for seconds.