How to Get a Tight Vacuum on High Moisture Protein Foods Like Fish & Chicken Using our A100 Vacuum Sealer

Here’s how we guarantee a tight vacuum seal while working with high moisture proteins like fresh fish and chicken using our A100 Vacuum Sealer.

When filling the bag, it is important to leave about three inches of headspace in the bag. By doing this, you are allowing the vacuum sealer plenty of room to draw out all of the air, and provide a positive seal.Now that the bag has been loaded, before you begin your vacuum cycle, you’ll want to make sure that the opening of the bag is clean and free of any moisture or residue.

Any residue or debris left in the seal area could cause the bag to stick together, which may prevent all of the air from being sucked out of the bag. To prevent this, we recommend taking a paper towel, or washcloth, and cleaning the seal area on the bag.

After the opening of the bag is cleaned you are ready to begin vacuum sealing. As the air is sucked out, the bag may begin to stick to your protein, which can prevent all of the air from being pulled out of the bag. To prevent this from happening, we recommend using your hands to massage the bag as you run the vacuum cycle. This will help the air exit the bag, giving you a tight vacuum seal around your food items.

Once the bag is sealed, keep in mind that since the food item is soft, it will remain squishy and soft in the vacuum sealed pouch.