I tossed my old vacupac unit away last year after reading an article in a Field and Stream magazine that I would like to share.

Prepare your fish as you would for vacupacking. I wash and dry the fish with a paper towel and then insert the fish in the appropriate sized zip lock freezer bag. I immerse the bag up to the zipper in a large pan of water working any residual air out of the bag and then zip it up. (Four hands can be better than two for this process) If I anticipate keeping the fish in the freezer for longer than a week or so I will insert the first bag in a second. So far, this process has proven to be very satisfactory for all solid foods I have chosen to freeze.