How do you do it?

I normally fish for the sport of it and when I do keep fish I normally eat them that day or the next day. So my question is with all the craziness going on with this Virus thought it might be a good idea to maybe catch a few Flounder, trout, red, sheepshead or Whitings And freeze some. Just wondering the best ways to go about doing this so they don‘t go bad or taste bad? So any info or methods Are appreciated.
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Sure, it's not as good as fresh but if frozen properly it's far from nasty.
Oily fish like mackerel do not freeze well at all. And soft fish like trout don't hold up very well either. But lean fish like grouper, sheepshead, seabass, grunts, and snapper hold up pretty good.
Using a deep freeze is important as is thawing the fillets out slowly. Slow freezing, self-defrosting freezers, and fast thawing will cause the fish to taste dry after cooking. This has to do with the kind of ice crystals that form and puncture the cell membranes. You will see that upon thawing, liquid is extruded from the fish. This can be minimized by rapid freezing and slow thawing.
Also, don't rinse the fillets in freshwater before freezing them. Rinse them after they are thawed. Freshwater will cause larger ice crystals to form which will cause the fish to dry out more when they are thawed. You can rinse fillets in seawater or a saline solution before freezing without a problem.
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Clean, pat dry, vacuum seal, then right in the freezer.
Of the fish the OP noted, flounder and sheepshead are about the only ones I'd keep/freeze. Trout tastes great when fresh but freezes terribly, and I'm not really fond of frozen redfish either.
PS most sushi is made from frozen product
*Catch the fish rip the gills to blead.
*place in the chill kill. Gut them out if staying out for over 12 hours. (Chill kill is Saltwater and ice mixture.)
*place on ice. Ice both sides.
*fillet fish. Remove skin. Blood line, and bones.
*place back on ice until all are done.
*wash the fillets in clean salt water. (If not available fill a container with some fresh water preferably with no chlorine and a lot of kosher salt, or sea salt. I mean a lot you want the water a white color.)
*place on towels to dry. Pat dry.
*vacuum seal. Date package. Freeze immediately. Only place enough for 1 meal in each package.
(If a vacuum sealer is not available. Take a large container with enough cold water in it to submerge the bag do not let water in the bag. Seal bag. This force's the air out.)
*thaw slowly in the refrigerator.
White fish like snapper may last up to 3 months. Oily fish will not last as long.
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Or force the air out by submerging the bag in water and then sealing.