I just vacuum packed a batch of smoked silver and found that the taste and texture of the fish is not as good as fresh. I think I should have waited for the fish to dry more or something. The top of the fish is slightly different color than I am used to and it is wet coming out of the bag. What have I done wrong this time? I have always lived by "eat it fresh" and will probably go back to that. I just thought I could use the vacuum bags to send the fish back east to a friend. I don't think I would even have to vacuum pack it for that?