Freezing your fish

Love this thread - thanks FG! (I'm always picking FG's brain on such topics)

I am pretty close to pulling the trigger on a separate freezer.  Does anyone have any recs on what a good one is? I don't have the space for a full-size chest freezer...nor do I need that much capacity.

Oh, dude,  ... plan for success!

What Demonick said!!  One year I landed so many kings that we had to rent space in a walk-in freezer. And that was with the standard practice of freeze 1/3, smoke 1/3, eat the rest fresh!!
Those days are past, tho.....

I thought we had a similar discussion recently ... http://www.northwestkayakanglers.com/index.php/topic,5712.0.html

-Allen

I just recently had some black rockfish from last summers AODT at Sunset Bay. I had frozen the fillets in water, and they were still very tasty after being fried in Panko. I have always frozen my fish in water, going back to my parents freezing whole trout in milk cartons back in the 60s. It has always seemed to work, but I have noticed a lot of moisture in the fillets when thawed. At Christmas, I received a Cabelas CG-15 vacuum sealer. The only fish I have sealed so far were the two I caught at Depoe bay a couple of weeks back. After patting off the filets with paper towels, they sucked down and sealed nicely. I am looking forward to seeing how they endure the test of time. The vacuum sealed fish sure take up less room in the freezer than the water frozen ones!