Quote Originally Posted by blairarnold View Post
I have kept fish 3 years that tasted fresh like they were just out of the water. The secret is to freeze them in water with no air in contact with the ice or else or self defrosting freezers will melt enough ice to freezer burn the top layer.

If you are using tubs of some kind, put a layer of saran wrap right on top of the water and lay it flat with no air in it before you put the lid on. (I do this with anything where I want to keep ice like my home made wild turkey broth or stock.) If you are putting the fish in freezer bags, like I normally do, fill the bags with enough water to cover the fish, seal the bags leaving about a 1/2" to 1" gap on one side and press the bag until water starts coming out of that gap. Seal the gap while the water is still coming out and lay the bag down to make sure there is no water in it.
I think he means "lay the bag down to make sure there is no AIR in it."
and this is exactly how i freeze my fish too - and they're good for at least a year, but in my house, they're all gone at the one year point (usually sooner), so I can't speak for how much more than a year they're good for.