Unless i`m having them that day,I just put em in a plastic ( Minyards) bag and freeze em.I`ve been appling this method for years and have never experienced freezer burn.Freeze them in their own skin + thaw & clean.What`s the big deal?

Frozen in water for sure. I will vacuum pack venison and other read meats. Fish and chicken get frozen in water. As long as you have freezer space water is much better choice. I have eaten trout that were frozen in water for 2 years and they were fine. I just throw the fillets in a qt freezer zip lok and partially zipper it. Then I squeeze until I get all the air out making sure the fillets are completely submerged. Way easier than vacuum packing.

I use both methods and they both work well. I prefer Ziploc freezer bags and water only because it's faster. When vacuum sealing I use Foodsaver model #FM 2100 it has a tray to capture moisture. Makes it easy to clean. Also you can buy FoodVac bags on Amazon much cheaper than Foodsaver bags. Been freezing fish in water for 50 years. Fill Ziploc bag with fish and water make sure you get all the air out of Ziploc bag before sealing. I do this by sealing bag in bowl under water.

lol that does not sound easier than vacuum packing !

Yes it works great. Foodsaver has bags with this build in. Much cheaper doing it yourself.

Have always freezed in water. Has always worked well for me.

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Frozen in water has never failed us for many years. The trick is to only freeze enough for a meal and get all the air out before you seal the bag.

No difference in quality frozen in water vs a good vacuum seal for past a year to me. But if you're keeping over a year, maybe it's time to start catch and release...

No doubt freezing in water is the quickest and cheapest route, but it takes way too long to thaw out. It's much easier to deal with vacuum sealed fish later.

Vacuum packed , for the two reasons already listed

VP for me. I never keep fish more than about 4 months. If it is that old I give it to friends who are glad to get it.

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