When fish is completely frozen, usually several hours, remove from freezer. Return to tray and freeze a second time. Repeat the dipping and freezing process several times more to obtain an impenetrable glaze of ice. Now the fish is ready for a permanent wrap. Aluminum foil, freezer paper, or sealed bags all work well when as much air as possible has been removed.
Vacuum sealers are very efficient at air removal from packages.
Under the best of conditions, fish have a very short storage life in the freezer before rancidity affects flavor. These products require refrigeration for safe keeping. For optimum flavor and eating enjoyment prepare and serve within one or two days of harvest. Use refrigerated smoked products within 2 weeks or keep frozen. Some commercially processed smoked fish can be stored at room temperature.