Question about frozen LING: HELP

[GregV]

My experience vacuum sealing ling is that the meat is so moist, the vacuum pulls large quantities of moisture out making it difficult to get a good seal on the bag. To solve this, I lay the fillets out and freeze them first, then vacuum seal.
John's suggestion of using a pot of water to squeeze the air out of the bag also works well if you don't have a vacuum sealer.

[shrimpman steve]

go to any supermarket, for 10 bucks you can buy the reynolds vacume sealing system. works great for the money.