Original post made by Brian Martin(Cutshad) on February 8, 2004 I wanted to share my processing of fish for the freezer. I have had very good luck with fish of all types in the freezer, some as long as two years. First and the most important, is the preparation of the fillets or whole fish. I usually fillet my fish, but my momma told me it was a sin to fillet a crappie! They get scaled, beheaded and gutted. On most catfish there is a fat line. This is usually located at the top of the fish, or its back. It is a slightly different colored meat. This is all removed. Second, you might notice a red line, or darker line on the side of the fillet. I cut most of this out. When youre finished, the meat is unblemished and looks very good. Next, I determine my serving sizes in each bag. Usually 10 to 12 fillets, or cut portions, for a family of four. I place the fish in the bag, i then put a light amount of salt on the fish. I fill the bag with water and sit it on the counter. I make sure all of the air is out of the bag. Air causes pockets in the ice and the exposed fish will freezer burn quickly. After sealing the bag, I turn it over and rub it around a little bit. This moves the salt through the bag and uncovers any hidden air I might have missed the first time. I remove the air and seal it up. The bag is labeled and placed into the freezer on its side. I stack all my bags on each other in the freezer.