I vacuum seal mine. It does not get any better. PLus when you are ready to cook them it takes 5 minutes or less to thaw. I remove the ribs and everything. Her is what mine looks like when I am done.

This +1....was told this by a guide,13 years ago.Still use it today.

You might have to go hunting for some other white meat!

Vacuum seal them

Really like the vacuum seal recommendation! I may start sealing my catches.

Until then, the way we've always froze our fish is after filleting and trimming rib cage, unroll enough Saran Wrap to place 10 fillets separated by 3/4 - 1 inch. Then cover those fillets with another layer of Saran Wrap. Now, roll the fillets together like you would roll up a sleeping bag. Then wrap the package in aluminum foil. I usually take a permanent marker and write on the foil the type of fish and month/year they were caught. Packaging fillets this way, you can unroll and cook just what you want.

I have been freezing fish for years with just water and a little salt in a bag with no air in the bag. If you have a vacuum sealer that's even better.

Water in bag and fish freeze your good

Vacuum seal them, just like the pix that Sirjet posted above. You can open the bag, break off as many pieces as needed and reseal whatever is not needed.
You can freeze them flat and have more room in the freezer. They also keep in great condition for a long time.