I freeze my fish on a cookie sheet on top of waxed butcher paper. After the fish are frozen hard I take them out of the freezer and dip each piece in salt water (2 table spoons per quart of water.) The saltwater will instantly freeze and coat the fish with a thin layer of ice. The fish is now ready to vacuum pack. The fish will be good for over a year by using this method, well worth the extra effort. When it is time to thaw out some fish you remove the frozen fish and wrap it with a linen towel or kitchen towel and place in the refrigerator. The towel soaks up any moisture during the thawing process and makes a better finished quality.