Keep lean fish in the freezer for for no more than 6 months and fatty fish no more than 3 months. Fatty fish include varieties such as salmon or trout.
Most fish varieties fare well in freezer temperatures, but exposure to air can quickly destroy the flesh. A vacuum sealer is a good investment for anyone who fishes frequently. A glazing technique where the fish is repeatedly dipped in water and then placed on a sheet pan in the freezer before placing it in a plastic storage bag for long-term storage also works well. Wrapping fresh fish in plastic wrap before going into a plastic bag is suitable for freezing for a few days.