What I do is have my salmon/steelhead filleted by the local butcher at dirt cheap price's so I don't have to deal with the carcasses in my trash can for a week.Then I cut the fillet's into the size I want,useully just cut in half making four pieces per fish,rinse fish lay on towel's to air dry while I'm preparing my food saver bag's.I put fillet in bag then take a paper towel,cut it in half fold it so that it is about 1 inch wide put it in bag the full width then vacum and seal.The only time I ever have problems with losing the seal is if I move fish around in freezer to much.There for I stack fish in layer by layer and keep species separated on the shelves in freezer,so I know what and where to grab fish out quickly with out moving other package's.This work's great for me.Good Luck, STRIKE ZONE