Special care should be taken with fish because it tends to dry out more quickly than other meats. Glazing with ice or freezing in water are good methods of freezing fish.
For ice glazing, place cleaned, eviscerated fresh fish in a tray in freezer. When frozen, dip in near freezing ice water. Place fish again in freezer to harden the glaze. Repeat dipping fish until about 1/8 inch of ice coating has been formed. Overwrap with film, freezer paper or foil.
To freeze in water, fill freezer container (milk cartons can be used) with water. Add whole fish or fish fillets. Completely cover fish with water, then seal and freeze. Whole dressed fish probably freezes best this way.
The author has had good results in freezing fish for long periods of time by wrapping dressed fresh fish in plastic wrap and then wrapping again in aluminum foil.