I've frozen and stored them every-which-way you can. They come out good. But, man you can't beat fresh. Keep what you need for that dinner, refrigerate and cook them within a day or two. They have a flavor and texture that frozen cannot touch. I can always catch some more when I want and fresh is UN-beatable.
It also helps conserve the resource 'cuz you never throw away old ones.

Try it.

I glaze the fish in ice water after they are frozen. This process is more important for Crappie (soaking Crappie in water makes the flesh mushy). But, I do it for all fish.

First I bag 2 or 3 fish in a sandwich bag. Then put two of these sandwich bags in a quart bag. All bags a ziplock and air squezzed out.

Label the quart bags and freeze for a day or two. Then make a quart pitcher of ice water (about 1/3 ice). Open each bag and pour ice water in each of the two sandwich bags. Squeeze out air and reseal sandwich bags and quart bags. Then 'slosh' the water around to circulate and 'coat' the fish in water that re-freezes into a glaze.

Most commercial frozen fish are frozen in a 'water glaze'.

Fish bags are layed on freezer shelves to freeze both before and after the glazing process. The resulting 'flat package' can then be 'filed' in a rectangular basket organized by date. Oldest fish in the front.
hope that helps,

When we vacuum seal fish I always take a couple of paper towels and roll them up and stick them in the end of the bag closest to the vacuum. That usually stops the water from come out into the sealer.

Same here I like vacuum bags much better than when I used to water freeze them. I use a cutting board in the sink at an angle to let them drain while I finish clean them then into the bag and a towel on the outside and vac down. Works faster for me and less mess than messing with water and I personally like the texture better when it hasn't been block frozen.

Also someone mentioned a glaze freezing. The commercial packers do use this method but the fish is quickly flash frozen at a very low temperature with a high speed wind blowing on it. Keeps the cell structure from breaking down. (like when frozen in a block of water)

Vac is my preferred method for sure!

Ok Ok, I'll eat em!! Thanks for all the input on this everyone... I think I had eaten some awhile back that were right under a year old and tasted fine... Frying these suckers up this weekend

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