Not to beat this thread to death but I wanted to share one last tip. I saw an earlier post that mentioned using a paper towel for keeping moisture away from the seal. I've tried this and it really does work but where I ran into problems was when I thawed out the package. The paper towel ends up getting totally soaked with fish juice or whatever and then the bleach from the towel leaches into the meat. It's not harmful, just not very tasty. I now use white butcher paper (Reynolds makes this) with one side shiny and it works great. It also makes it easy to see what I'm thawing out because I just write on the paper with a Sharpie.