A method of preserving fish includes: cleaning a fish and preparing a fillet from the fish removing a blood line (5) from the fillet by forming the fillet with a shallow cut (6) along the blood line (5), the blood line (5) extending along a lateral side of the fish proximate to a skin of the fish packing the fillet with a vacuumed package which includes oxygen and which has a vacuum pressure ranging from 80% to 95% of atmosphere and freezing the packaged fillet.
