Thread: Best fish for freezing!

I typically don't keep fish frozen for very long. I usually give them to friends on the pier, or give them to other friends, cleaned, packaged and ready to cook. But I keep a few packages in my fridge-freezer for spells when we have bad weather.
I utilize a vacuum sealer. I highly recommend it for keeping fish fresh-tasting. I had wanted to, as an experiment, try eating fish that had been frozen a few months, since May. So I kept a package of spadefish for that purpose.
Spadefish have an area of darker meat that had me curious as to whether it would have an off-putting taste/aftertaste after months of freezing. I'm here to tell you that the fish was absolutely as delicious as if I had cooked it fresh out of the gulf the same day! I prepared it fried, but I suspect that it would have been equally wonderful prepared in a number of ways.
So -- it's very likely that I'll be fishing for spadefish again, soon. I've been out of commission this week (lower back strain), but I'm eager to get out there and catch a new batch for the freezer!
I've had great luck with whiting, keeping them for a month or so. But does anyone else have another favorite fish that freezes well?

Flounder, redfish, specks, croaker all do well for me in addition to the spades and whiting you tried. I find that an even better method for long term freezing is to use a good quality freezer bag and fill it with water after putting the filets in and then squeeze out all of the air before pressing the seal strip closed. I use ziplock brand. I ate two year old whiting for dinner last night. Since I do not get down very often I must make them last. I personally prefer to trim out the red strip in the filets before cooking.

Sheepshead is one of my all time favorites for freezing!
Just be sure to trim ALL the red meat off, or use that trick Harley Rogers taught me about sprinkling a little ground ginger on long frozen fillets to neutralize the smell and taste. He said an old Filipino cook told him about that in the Navy...

Originally Posted by Pier#r

Sheepshead is one of my all time favorites for freezing!
Just be sure to trim ALL the red meat off, or use that trick Harley Rogers taught me about sprinkling a little ground ginger on long frozen fillets to neutralize the smell and taste. He said an old Filipino cook told him about that in the Navy...

It's interesting that you mentioned Harley's ginger trick. I used that today when frying up a frozen package of speckled trout fillets. I don't know to what degree the ground ginger played a part in the preparation, but the trout fillets (about 3 weeks old) were fantastic!
Sheepshead for sure! One of my faves and so great for freezing because of the hit or miss quality of late fall/winter fishing. You may catch a bunch one day and not much for the next week or two.