Applications
Anglers & Fishing
A great day on the water deserves great fish six months later. Vacuum seal your catch the same day and the West Coast snoek or KZN yellowtail you're eating in August will taste the same as the day you caught it.
Watch: Vacuum-Packing Fish & Salmon
In English — sealing fish fillets for long-term storage and sous vide
The Difference Is Dramatic for Fish
Fish is the most perishable protein you handle. Fish fat oxidises fast — and that oxidation is exactly what causes the “fishy” off-flavour that people assume is inevitable in frozen fish. It's not. It's a storage problem, not a fish problem.
| Species | Fridge (normal) | Fridge (vacuum) | Freezer (normal) | Freezer (vacuum) |
|---|---|---|---|---|
| Snoek | 1–2 days | 5–7 days | 2–3 months | 12–15 months |
| Yellowtail | 1–2 days | 5–7 days | 2–3 months | 12–15 months |
| Cob / Kabeljou | 1–2 days | 5–7 days | 3 months | 15–18 months |
| Kingklip | 1 day | 4–5 days | 2 months | 12 months |
| Tuna | 1 day | 3–5 days | 2–3 months | 12–15 months |
| Prawns | 1–2 days | 5–6 days | 3–4 months | 12–15 months |
Dock to Freezer: the Right Way
Bleed immediately after the catch
Ike-jime or spiking dramatically improves flesh quality by removing the enzymes most responsible for deterioration. This one step makes more difference than anything else.
Ice in a clean, drained cooler
0–2°C with the cooler drained of meltwater. Fish sitting in water introduces bacteria faster than ice alone.
Fillet, rinse and blot dry
Cold, clean water for rinsing. Multiple rounds of paper towel blotting — surface moisture is the enemy of a clean vacuum seal.
Seal with Liquid Stop enabled
Even well-dried fish releases moisture during vacuuming. LAVA's Liquid Stop detects liquid entering the hose and stops the vacuum before damage occurs. Non-negotiable for fish.
Freeze flat, stack once solid
Fish fillets freeze to flat, stackable bricks that take minimal space and defrost evenly.
Smoked Snoek — Vacuum Sealed
Smoked snoek deserves better than cling wrap. Vacuum sealed smoked snoek keeps 4–6 weeks in the fridge and 12 months in the freezer — with all that distinctive smoke flavour locked in. Cool the snoek completely before sealing. Use the gentle pressure setting to avoid compressing the flake.
Fish for Sous Vide
Fish cooked sous vide is one of the most transformative cooking techniques available. Precision low-temperature cooking means perfectly-cooked fish — every time, with zero risk of the dreaded dry, overcooked result.
- Yellowtail fillet: 52°C for 20 minutes — silky, just-cooked
- Snoek: 55°C for 25 minutes — holds the flake structure
- Kingklip: 50°C for 18 minutes — delicate and moist
Seal with butter, lemon and fresh dill directly in the bag before cooking.
Recommended Machine
Most Popular for Anglers
V.300® Premium X
42 cm sealing width. Liquid Stop is essential for fish. Handles a full day's catch in one session. The jar attachment also works with the vacuum marinating hose.
View V.300 →