Michigan State University Extension
Preserving Food Safely - 01600799
Freezing is the easiest and most convenient way to preserve the quality and nutritive value of fish. All kinds of fish can be frozen. Successful freezing depends on low storage temperatures and airtight, vapor-proof packaging.
Freeze fish quickly. To quick freeze, set the freezer dial at -10 degrees Fahrenheit, if your freezer will go that low. Store fish at 0 degrees Fahrenheit or below. Large, thick pieces take longer to freeze, allowing quality to deteriorate during the freezing process. Package fish in small or flat packages.
Moisture loss from frozen fish causes dehydration or freezer burn. Off-flavors and poor quality result. To prevent dehydration and to lock-in fresh fish flavor, package fish in airtight, vapor-proof packages. Use the following: aluminum foil, plastic freezer boxes with airtight lids, thick plastic freezer bags and freezer papers.