I always freeze any fish in saltwater. Just had some crappie last night that have been in the freezer for 6 months and they tasted just as good as the day I caught them.

When thawing, I like to run cold water over the frozen block to knock off some of the thick ice. Then I place the frozen block in a strainer and put the strainer in a larger bowl. Put this in the sink for a few hours or in the fridge over night and they'll be ready to cook. If I put them in the fridge to thaw I'll cover the bowl to keep the thawed fish from drying up. You don't want the fish sitting in water when they thaw.