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I'm not going to rehash the vacuum sealer thread. I have the freezer space so I freeze my fish in water-filled ziplocks and they will stay good forever.
One person said they soak their filets in salt water. Salt or fresh, what's the point? I don't think any of the "fresh" fish you find at a market - salmon or any other species are soaked before heading to the store or display case.

Do you soak your chicken or pork chops?

Just asking if there's any understandable reason to do more than just rinse off the fillets and then package them?

That was me. An old timer told me to do that when I first started fishing Lake Michigan, so I always have.

I find that it does help draw some of the leftover blood out of the fillets. I think it helps cuts down the “fishy” flavor a little bit as well.

Like you said, it’s probably not really necessary.

I soak sometimes in salt water - but rarely have the time to deal with it. What it does is aid in drawing out blood, squash some bacteria, firm up the flesh. IMO its useful but often more work than its worth.