Vacuum-sealing moist and delicate items like scallops and soft, moist fish can be a challenge. The Sporting Chef shows how to prepare them for the FoodSaver unit so that they keep their shape.Watch The Sporting Chef on Sportsman Channel http://www.thesportsmanchannel.com/show/the-sporting-chef/81987 Watch Dead Meat on Sportsman Channelhttps://www.thesportsmanchannel.com/show/dead-meat/81974More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportingchef Instagram: https://www.instagram.com/sportingchef Twitter: https://www.twitter.com/sportingchef Pinterest: https://www.pinterest.com/sportingchef
