How to Freeze Whole Fish. Do NOT freeze whole un-gutted fish. You must gut and scale the fish before freezing. Then simply rinse off the fish and store it in zip lock bags (removing as much air as possible), or vacuum seal it, or follow the "ice glazing" method.

What fish can you not freeze?

Fatty fish, such as salmon or trout, go downhill even faster. Don't freeze them longer than 3 months. Some fish should never be frozen without vacuum sealing or glazing. These are the ones with the most fat, like bluefish, herring, mackerel, and sardines.

What is the best fish to freeze?

Dense and firm-fleshed fish (like rockfish, cobia, or mahi) hold up well frozen. Softer fleshed fish, particularly fatty and oily ones (like bluefish or spanish mackerel) do not freeze well, and should be eaten fresh. Salmon and tuna have high amounts of fat, so they freeze okay, but they are much better fresh.