I've been vacuum packing fish for years, and it all lasts a year or more in the freezer, with no burn.

A couple of things stated above really hold true:

I make sure I pat dry my fillets with a towel just before I bag them, then when I'm vacuuming them, I help work the air out, and move the air towards the edge of the fillets and towards the vacuum nozzle. Home vacuum packers are good, but they're not foolproof like the commercial ones.

I make sure I don't handle the frozen fish all that much. I freeze it solid in my refrigerator freezer, (freezes quicker with the air movement in their) then move it to the deep freeze the next day. I sort them as I put them in the deep freeze, so I won't have to handle them much later on... you will get holes in your bags and get freezer burnt fish if you handle them a bunch.

The Foodsaver bags are thinner than commercial grade bags. If you want to try commercial bags, call PMG Marketing in Seattle, 800-227-3769, or check out their website here.

Professional Marketing Group, Inc.
912 Rainier Ave S
Seattle, WA 98144

-N.