I use a poor mans vacuum sealer. I lay all my filets flat in an a ziplock bag. Then, submerge the bag in a sink full of water making sure to keep the open end up and let the water push all the air out. You may have to "massage" the bag to get the last few air pockets out. Then flip it upside down under water and zip the top closed expect for maybe an 1/8" in one corner. Slowly pull the bag up out of the water(keeping it upside down) and let the water drain out. Then seal the last corner just before it breaks the surface of the water. That bag will look like you ran it through a vacuum sealer just the same.
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