VEVOR Chamber Vacuum Sealer Update

[BrianGSDTexoma]

So I have had this VEVOR Chamber Vacuum Sealer for a while now and I just love it. Total game changer. Just got done sealing a bunch of that fish I got from Walleye Direct and so easy and makes a great wide seal. Makes it so easy to seal wet food. I have learned if there is a lot of liquid it needs to be cooled down since it boils under vacuum when warm.

Speaking of fish, the yellow perch and bluegill are skin on. In the past as soon as they hit the pan they curl up bad. Makes it hard to cook them. I have tried scoring them. I lightly flour and use little oil in pan. Should I attempt to get the skin off or any suggestions? Fillets are fairly small.

 

[mr_whipple]

So I have had this VEVOR Chamber Vacuum Sealer for a while now and I just love it. Total game changer. Just got done sealing a bunch of that fish I got from Walleye Direct and so easy and makes a great wide seal. Makes it so easy to seal wet food. I have learned if there is a lot of liquid it needs to be cooled down since it boils under vacuum when warm.

Speaking of fish, the yellow perch and bluegill are skin on. In the past as soon as they hit the pan they curl up bad. Makes it hard to cook them. I have tried scoring them. I lightly flour and use little oil in pan. Should I attempt to get the skin off or any suggestions? Fillets are fairly small.

Never took the skin off yellow perch, just the scales. That said, we always deep fried them, and yep they curl up. I am interested in that vacuum sealer, but not ready to pull the trigger quite yet.

 

[BrianGSDTexoma]

Never took the skin off yellow perch, just the scales. That said, we always deep fried them, and yep they curl up. I am interested in that vacuum sealer, but not ready to pull the trigger quite yet.

I deep fry my catfish, growing up we always pan fried perch. I guess we must of skinned them. Pretty hard to cook once they curl up. Looks like deep frying this the way to go.

 

[tallbm]

So I have had this VEVOR Chamber Vacuum Sealer for a while now and I just love it. Total game changer. Just got done sealing a bunch of that fish I got from Walleye Direct and so easy and makes a great wide seal. Makes it so easy to seal wet food. I have learned if there is a lot of liquid it needs to be cooled down since it boils under vacuum when warm.

Speaking of fish, the yellow perch and bluegill are skin on. In the past as soon as they hit the pan they curl up bad. Makes it hard to cook them. I have tried scoring them. I lightly flour and use little oil in pan. Should I attempt to get the skin off or any suggestions? Fillets are fairly small.

Man I'm so happy to hear your sealer is going strong and doing awesome!

I think a cast iron grill press would solve that curling problem. I think one like this is 10inch by 10 inch but I'm sureyou could get one that is the right size for the most of the skillet frying surface to hold all the fillets down at once:

 

[BrianGSDTexoma]

Man I'm so happy to hear your sealer is going strong and doing awesome!

I think a cast iron grill press would solve that curling problem. I think one like this is 10inch by 10 inch but I'm sureyou could get one that is the right size for the most of the skillet frying surface to hold all the fillets down at once:
View attachment 708639

Be hard. They curl as soon as they hit the pan and they pretty small. Think I just going to deep fry.

 

[nomoreusmc]

Sunny's are good deep or pan fried! Very versatile!

 

[kelbro]

Deep fry but let them get to room temp before you drop them in. The smaller ones will still want to curl.

 

[crazymoon]

BGSDT, I always remove the skin with a fillet knife.

 

[Winterrider]

I use to just scale our perch, I now take the skin off. Fillets do not curl when pan fried or Blackstone.
Glad to hear sealer is doing you right.

 

[millerbuilds]

So I have had this VEVOR Chamber Vacuum Sealer for a while now and I just love it. Total game changer. Just got done sealing a bunch of that fish I got from Walleye Direct and so easy and makes a great wide seal. Makes it so easy to seal wet food. I have learned if there is a lot of liquid it needs to be cooled down since it boils under vacuum when warm.

Speaking of fish, the yellow perch and bluegill are skin on. In the past as soon as they hit the pan they curl up bad. Makes it hard to cook them. I have tried scoring them. I lightly flour and use little oil in pan. Should I attempt to get the skin off or any suggestions? Fillets are fairly small.

You can remove the skin, but panfish are a pain due to their size.
Glad you like the VEVOR sealer, I want a chamber sealer.....

- Jason