Let's talk Fish Processing - Kayak Fishing Adventures on Big Water’s Edge

jorluivil · 05-27-2016, 02:53 PM

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.

05-27-2016, 02:53 PM	#1
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	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. __________________ www.facebook.com/Teamsewer