Anybody got any surefire techniques for preventing freezer burn on your frozen salmon. I bought one of those foodsaver vacuum sealers thinking that would do the trick, but am still seeing freezer burn. Seems like a waste of money now. It says fish should be good for up to a year, but that wasn't the case. I had freezer burn after just a couple months.

I've heard of people freezing fish whole (guts & all) to prevent freezer burn, but I've never had the stomach to try it. Does this really work?

CamoFish

"Help: Will fish for food"