After a few days, remove from the freezer, open the bag, and add a small amount of cold tap water. Manipulate water in the bag until you have eliminated any pockets of air around the fish and coated the entire amount of fish with water. Then reseal the bag and put it back into the freezer. Use as little water as possible. Do not add water before freezing, because the fish will absorb it.
Some people freeze fish in washed waxed paper milk cartons.
Put fish in carton and cover with water, seal and freeze. This process protects the fish, but some of the water is absorbed by the fish. The bulky package also takes longer to freeze. When you are ready to use the fish, you must thaw the entire package. Commercial processors glaze fish, and you can do this at home, too.