The enemy of successful, long-term freezing is air. When air meets food, dehydration occurs, leading to freezer burn. With delicate proteins like fish, freezer burn can be downright fatal, ruining both texture and flavor. If you don’t own a vacuum sealer, freeze your catch in a block of ice. this locks out any corrupting air by sealing the fish in a familiar element—water. this is best done with fillets, though whole cleaned fish can be frozen this way too. Freeze the Burn keep your fish fresh as the day you caught itwith this preservation method.