However, do not refreeze previously frozen products because the quality will suffer. For a more detailed summary of proper storage times for different fish products, refer to the table on page three. This takes less storage space and fits a family portion for one meal at a time. Fish freeze faster in tightly wrapped packages. Master-bag these individually wrapped items in a good, strong polyethylene bag or foil before freezing, but never more than a pound per master bag.
Large fish have large surface areas exposed, and they are difficult to protect from oxidation.
The best way to handle these fish is simply to freeze them unwrapped or temporarily bag them in plastic. After freezing, dip them in water to form a protective glaze. Then you can rebag the fish and return it to the freezer. The glaze may need renewing every five to six weeks. Label each package with the date, kind and type of fish and the weight and number of servings or pieces.