Few foods go off faster than fish.
And down the centuries, we’ve come up with a whole host of innovative ways to keep it fresh.
Before refrigeration and freezing, we had fermentation, canning, drying, salting, and smoking.
Some of these older preservation methods even gave us a few classic dishes that are still with us today.
Think smoked salmon, salt cod, gravlax, and kippers.
Vacuum sealing is very much the new kid on the block. But unfortunately, on its own isn’t a great way to preserve fish for any length of time.
Though it can help keep it fresh.
Which might seem like a bit of a contradiction.
So, let me explain.....
When you seal your favourite fish in a vacuum, all you’ve done is remove the air.
This slows down the growth of most of the bacteria that cause food spoilage. The ones that make your food smell, go slimy and turn it a funny color.
There are other bacteria though, dangerous ones, who love this low oxygen environment.
Bacteria like salmonella, clostridium, listeria and E.coli survive just fine in anaerobic conditions.
And when they’re without competition from their food spoiling brothers, they grow to dangerous levels rapidly.
They don’t cause any noticeable change in food either. Fish will still look and smell fine once removed from a vacuum. Yet still, have the potential to be dangerous if eaten.
So you should treat vac-packed fish like any other food. Making sure to refrigerate/freeze it properly before cooking it through.
Now that we’ve got that critical piece of information out of the way. You’re probably wondering if the best vacuum sealer for fish doesn’t help preserve it.........
Then what’s the advantage of getting one?