[jorluivil]

The important thing to remember is that most of us catch high quality fish, the last thing we want to do is use a piss poor method to seal your catch. I have YT that I have opened 8 months after catching it, no freezer burn, no fishy smell, no bad taste, just quality meat. Some kayakers have thousands upon thousands of dollars invested in kayak/fishing gear but when it comes to post-catch preparation they sell themselves short and use low quality methods to seal/store their catch.

Its not a cheap piece of equipment but when you're going to seal/store meat that can cost anywhere from $15 to $25 per pound why would you use something that is low quality?

I recall when Tony told me about this, I looked at video and video and read reviews and checked out pricing and the day that I went to his house and saw his vacmaster in action I was convinced that I would get a vacuum chamber.