I wasn't able to vacuum package the reds I caught while on an extended fishing trip along the Kenai River recently. Instead, I stored the fillets in ziplock bags and rented space in a commercial freezer.
Now that I'm home, I'm concerned that my bounty of salmon will spoil and/or experience freezer burn fairly quickly unless I remove the frozen fish from the ziplocks and repackage it in vacuum sealed bags.
From what I understand, moisture and air are the enemies of frozen fish. Can I minimize these factors by vacuum sealing the frozen fillets or is it too late to reduce the likelihood of deterioration at this point?