Let's talk Fish Processing

[Sivak]

Processing your fish is so critical. This Sockeye lasts us one year no problem.

Oh and we also use a Sharpie to label the bags for all our other fish.

[ful-rac]

That's awesome!


Beautiful color on that fish! I'm sure very little if any goes to waste!

[makobob]

Originally Posted by ful-rac

That's awesome!


Beautiful color on that fish! I'm sure very little if any goes to waste!

NICE looking fish. Tony my VP 215 just arrived with 2000 bags. Tomorrow it is on it's way to Baja. Took less then 48 hours to arrive by truck. With an 8 ft
S/S fillet station there should be room for the VAC Master of the end of the line. Might get pictures this coming week. Tight Lines.

[ful-rac]

Originally Posted by makobob

NICE looking fish. Tony my VP 215 just arrived with 2000 bags. Tomorrow it is on it's way to Baja. Took less then 48 hours to arrive by truck. With an 8 ft
S/S fillet station there should be room for the VAC Master of the end of the line. Might get pictures this coming week. Tight Lines.

Sweet Bob! You must have a generator now.

[SDROB]

If you can catch a fish to vacuum pack this weekend Ill take the photo... Ill have my GPro

Also great right up Tony! I wish I had the bills to score one. I guess Ill be using Bob's until then!

[makobob]

Originally Posted by SDROB

If you can catch a fish to vacuum pack this weekend Ill take the photo... Ill have my GPro

Also great right up Tony! I wish I had the bills to score one. I guess Ill be using Bob's until then!

Rob, I am guessing everyone who comes down will be using it. Now to get a freezer to seal the deal.
TONY, you could have warned me that the thing weighs 100+ pounds. Should have seen me trying to get it in the cab of the truck, really glad Rob and Sven will be around to unload it.

[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.

[SDROB]

Originally Posted by makobob

Rob, I am guessing everyone who comes down will be using it. Now to get a freezer to seal the deal.
TONY, you could have warned me that the thing weighs 100+ pounds. Should have seen me trying to get it in the cab of the truck, really glad Rob and Sven will be around to unload it.

I'll definitely help u out Bob. If. I would of known I could of passed by your place tonight and help u load it up. I'm on my way down towards u now.

[farmer]

May have to think of it in the future in looking at mine it came with a vcr tape for instructions

[Dannowar]

I'll bring mine just in case. Is the filet station up?