If you want long term storage, do it the way the fish companies do for restaurants, grocery stores, etc.:

1. line a sheet pan with foil shiny side up and put your filets on it.
2. put them in the freezer for 30 minutes or until they are flash frozen (hardened)
3. put them in your vacuum seal bags - line them up individually if you want individual filets.
4. seal. Now your fish filets will come out individually frozen.

This is admittedly a pain compared to dumping them in a bag with water, but gives the absolute best product for the longest storage life.

Put fillets in a ziplock and fill with water and freeze. Last a VERY long time!

Never thought to do this with fish. I have been doing it with cooked steaks, chicken and pork chops for years. I cook steaks medium rare or rare and straight to the freezer till firm with no juice flowing, then vacuum seal and freeze. Pork chops and chicken get cooked to the minimum safe temperature. Thanks to some comments, I thaw then in water or the fridge then reheat.

That's what's great about these forums. I had never thought to do it with anything but fish. Have you done the same with hamburger? Wife and I travel a lot and if I could put the burgers on the smoker for just a minute or so, then do your process, we should be able to fry them later and have a grilled taste? That would be a no muss/fuss solution having a quick grilled burger on the road.

[quote=1956Zebco][quote=Oldrabbit][quote=1956Zebco] I found on several sites to smoke to 125* for a pink center, I guess you could do that and freeze and then grill to get them to fully cooked.