A caterer told me to give this process a try. Said it retains the moisture and “real” flavor of the fish.
Of course I don’t have the means to do it as fast as the commercial industry, but I’d definitely be happy not having to thaw out more than I want to use.
I just need bigger pans to make the process faster. I’m on my 3rd pan in deep freezer and seems like I may be wasting my time if what I’ve read is not there. Anywho, food is there, and “from what I’ve read”, is good for 6 months.

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Not chancing wasting the good stuff though, straight container and water
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