To enjoy the taste of fresh fish for as long as possible, it's worth following a few simple rules: Before freezing, thoroughly clean and dry the fish. Pack the fish in airtight packaging ...

The faster food is frozen, the less likely it is to become ice-damaged and mushy – better to freeze little and often ... will also eliminate the egg-white-fish-stock mix-up I made when trying ...

With whole fish the eyes should be bright and clear, not sunken or dry. Inside the gills should ... cook it as part of a recipe, then freeze. Fish can be prepared in countless ways.