See full version: How to Properly Freeze Fish
In my opinion, the three best ways to freeze fish are vacuum sealing, freezer paper combined with freezer plastic or a Ziploc bag, and ice glazing. All three work well to prevent air contact while the fish is frozen. [links]
Try not to drop the fish or let it flop around on the ground or in the boat; impacts like these can bruise the flesh. These stressors also make the muscles contract, leading to tougher, bloodier meat. To avoid this, use a stringer, fish basket, or livewell if you don’t have access to a cooler. Keeping the fish alive in the water ensures it will be as fresh as possible when you finally get to processing. When you are ready to clean the fish, make sure to dispatch it quickly with a blunt strike to the top of the head. more
I’m a big fan of vacuum sealers. If you haven’t tried one yet, I’d encourage you to consider it. They are a lifesaver for a number of reasons outside of freezing fish. When you begin vacuum sealing, make sure to use a large enough bag and remove any excess water that might prevent the package from sealing. I tend to check periodically on any fish that I’ve vacuum sealed just in case the plastic has been punctured or the seal broken. Handle the sealed fish carefully because ice crystals and pin bones can create tiny pinholes in the bag and let in air. If you end up finding a package that has lost its vacuum, remove the fish and seal it in a new bag. Vacuum sealing is a great and efficient method for separating fish into meal-sized portions that will thaw quickly without making a mess. [links]
Remember that air is your enemy when freezing fish. Direct exposure to cold air dries out the flesh and changes the color, texture, and taste to a point where it’s inedible. Lean fish species like cod, snapper, pike, and walleye are particularly prone to freezer burn. High-fat fish, such as salmon, trout, and whitefish, are susceptible to going rancid in the freezer. Rancidity is caused when fat cells oxidize from exposure to air, creating a foul scent and flavor. [links]
Freezer paper is my dad’s favorite way to keep fish firm and fresh. This method is more durable than vacuum bags. Dad prefers to freeze fillets in fryer batches, which he first packs into a Ziploc freezer bag, removes the air, then wraps in freezer paper. I’ve used packages of fish from him that are over a year old, and they were as fresh as if they’d been frozen yesterday. I can say with confidence that this works great. A suitable substitute for the Ziploc is plastic freezer wrap. Sure, pre-wrapping the fish and then using freezer paper, which has a plastic coating on the inside, might seem like overkill, but going the extra mile will give you comfort in knowing that the fish is good to go. [links]
Others believe that sometimes a surplus of crab can't be avoided, so it's better to freeze them than to waste them. If you're of that mind, then your choice is to “freeze the whole crab live", "freeze the whole crab after cooking it", "freeze the cleaned and shelled crab bodies", or to only "freeze the crabmeat". No matter the method, there is a consensus that frozen crab, in any form, will last up to about 3 months. more
You can put scallops in an airtight container and freeze them. However, if you would like to maintain a little more of their freshness, do this extra step. Put a metal baking pan in your freezer ahead of time and get it ice cold. Lay the scallops out on the pan in a single layer and freeze them (for no more than 1 hour), Then put them in an airtight container, or a zip lock bag and store them in the coldest part of your freezer (the back). Use them within 3 months. [links]
Here's a nice video showing how easy it is to freeze fish fillets.
However – if you have a flash freezer, this method can work well. You do not need to clean the crab first. To freeze whole live crabs wrap them with freezer paper or newspaper. Place them in a ziplock type bag and remove the air. here
There are four popular methods for preserving fish. They are freezing, canning, smoking, and pickling. The easiest way to preserve the fish is to freeze it. more
The second way to freeze fish, particularly, small fish is to freeze them whole. Freezing fish whole in ice is particularly good for pan fish, sunfish, and relatively small portions of fish. Place the cleaned, gutted fish in a shallow pan or water/ air tight container, cover the fish with ice water. Put the fish in the freezer for 8-12 hours until frozen. Once frozen, the block of ice with the fish can be removed, wrapped, and placed in the freezer for storage. [links]
The easiest and fastest way to preserve fish is to freeze it.
There are two techniques for freezing fish. The first one is gutting and thoroughly cleaning the fish as soon as it is caught. Prepare the fish as it would be ready for eating. Large fish need to be cut into steaks or fillets. Small fish could be frozen whole. Wrap the fish in two layers of freezer bag materials. By putting two layers of freezer material between each fish fillet, separation and thawing will be easier. The fish needs to be stored in a freezer that is at 0 F or colder. When it is time to thaw, the fish should be thawed in the refrigerator. here
Dip the tuna in the salt water solution for one minute.
Prepare a solution of salt and water. The salt will prevent moisture from leaving the fresh tuna. It will also help the tuna stay firm.
Select the freshest tuna for freezing. here
For best results, do not refreeze tuna. [links]