I think I once read gravlax (which I freeze far more often than lox) only
keeps in the freezer about a week or two. However, I make so much of it at
a time there's just no way for us to use it all in that amount of time.
After a while they taste "old" & kinda gamey, even if they aren't
freezer-burnt.

It seems a little strange to me how fish that has not been processed this
way retains its flavor for a much longer time with no special treatment. So
I was wondering how much one of those vacuum-sealers would prolong the life
of these kinds of foods. Or would they prevent just the freezer burn?