Some people are fanatics about salvaging every shred of meat. I am specifically talking about removing all bones or blood line when cleaning. I couldn't enjoy eating it, and that is the ultimate goal when cleaning fish. The temperature of the freezer should be 0 degrees Fahrenheit or lower. When freezing large amounts of food, scatter the packages throughout the freezer so the food freezes quickly.
Many people store their fish in ziplock bags full of water.
When doing this it is very important to get all air out of the bag. Air is where freezer burn comes from. This often leads to lots of water in the bags which slows the freezing process. Something you don't want to do. An easy solution is to have a container full of water.