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living on the coast we eat a lot of fish and freezing is a must due to the amount we get over certain seasons so we'll have it when out of season...
scallops come in around dec thru jan and the season is regulated by the sate and feds
shrimp dec thru march and also regulated
ground fish like cod, halibut, hake and more importantly haddock is pretty much year round yet the fishing grounds are HEAVILY regulated and closed during certain times of the year in differing locations
it's feast or famine...
a vacuum sealer is a must if your going to freeze fish - either fin or shell...
but a neat simple trick is to save some 1 gallon plastic milk jugs (half gallon size for 1 - 2 servings) tops cut off
for fin fish pour 1" of water in the bottom and freeze it
using drapery hooks pierce the tail end of the filets and hang in the jug being careful the fish doesn't touch the sides and suspend the hooks with string and fill with either water or milk and freeze
shell fish again 1" water on the bottom and freeze, then on it's side 1/2" water and freeze repeating till the bottom and all four sides are coated with a shell of ice
pack your whatever leaving 2" from the top - fill with water (or milk) leaving 1" from the top and freeze
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