FoodSaver®

Preserve the Fresh Taste of Your Catch

There’s nothing like freshly-caught fish. With the help of the FoodSaver^® GameSaver^™ Vacuum Sealing System, your fish can stay as fresh tasting as the day it was caught.

Vacuum sealing your catch with the FoodSaver^® GameSaver^™ Vacuum Sealing System locks out the air and moisture that cause spoilage and keeps your catch fresh up to five times longer than traditional storage methods*. Butcher paper, ice-packs and zipper bags can’t prevent freezer burn but vacuum sealing can with the FoodSaver^® GameSaver^™ Vacuum Sealing System.**

Avoid waste by storing your catch properly. Vacuum-sealed fish can last up to two years in the freezer! Check out the chart below for details.

Fish Storage Chart

Type of Fish	Freezer - Traditional Storage	Freezer - FoodSaver^® GameSaver^™ System
Salmon	3 months	1 to 1-1/2 years
Tuna	3 months	1 to 1-1/2 years
Grouper	3-4 months	1 to 1-1/2 years
Trout	4-6 months	1 to 1-1/2 years
Halibut	4-6 months	1 to 1-1/2 years
Shrimp	6-12 months	1-1/2 to 2 years

Fresh to the Freezer - Fresh to Your Table!

Vacuum packaging is also a great solution for transporting your fresh catch. Simply place vacuum packaged seafood in a cooler with ice or cold packs. It won’t smell, and it will be much tidier and more effective than paper wrapping.

Be sure to keep fresh fish as cool as possible to avoid spoilage. For best results, pre-freeze fish 1-2 hours before vacuum packaging. This helps retain the natural moisture and shape and achieves a better seal. If it’s not possible to pre-freeze, place a folded paper towel between the fish and the top seal of the FoodSaver^® Bag to absorb excess moisture during the vacuum sealing process.

Vacuum seal and freeze your fish whole, filleted or cut into steaks and mark each package with the date for easy reference later. You’ll conserve freezer space and virtually eliminate freezer burn while you and your family enjoy fresh caught flavour for months – even years!

Tips from the Pros

Wade Middleton, acclaimed fisherman and founder of keepamericafishing.org, offers a few suggestions for getting the most out of your FoodSaver^® GameSaver^™ Vacuum Sealing System.

Prevent rusting hooks and terminal tackle by vacuum sealing several small packages of hooks and tackle in advance to match what you typically use in a day of fishing.
Separate and seal colours and styles of bait that are only used a few times a year. All will be kept dry and readily available when needed.
Vacuum sealing with the FoodSaver^® GameSaver^™ Vacuum Sealing System preserves the scents of bait much better than when stored in a hard tackle box or other plastic storage bag.

*Storage life comparisons are estimates based upon preparation and storage of food. Additional accessories may be required for best results.

**Independent National Food Laboratory Study, 2003. Claims and demonstrations depict or represent typical use under normal in-home conditions. Results of individual users may differ somewhat depending upon variations in handling, storage conditions, food and types of freezers. “Freezer burn” is defined as an irreversible loss of measurable moisture over time.

View All 5 Recipes

Fish Cakes

Makes 4 servings

Ingredients:

1/2 cup red onion, finely diced	1 1/2 pounds fish fillets, flaked
1/2 teaspoon salt	1/2 cup seasoned breadcrumbs
2 cloves garlic, minced	3 tablespoons olive or vegetable oil
3/4 teaspoon Old Bay Seasoning	1/4 cup mayonnaise
2 large eggs, beaten	2 lemons, quartered
Pinch white pepper	1/4 cup fresh basil (or substitute 2 teaspoons dried basil leaves)
1 teaspoon Dijon mustard

Directions:

Combine first 10 ingredients in a bowl and mix well.

Add fish and combine mixture with hands until blended. Do not overmix. Mixture should be chunky. Form into 8 round cakes, about 3/4 to 1 inch thick. Heat oil over medium heat in a large skillet. Add cakes and lightly brown on first side, about 4 minutes.

Turn cakes over carefully with a spatula and cook for 3 minutes more or until cakes or just cooked throughout.

Disclaimer on Recipes:
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.