Despite my grandest plans to film a short video about my week with my CAFC seafood, life intervened and my fish sat in the fridge for two days before I even got a chance to get it out. I also knew I would be busy in the coming few days so I faced that dillemma that everyone that gets CAFC shares eventually faces: what to do with fish you wont be able to eat fresh.
The most obvious answer is to freeze your fish. If you plan to use the fish in the near future, freezing fish is pretty straight forward. Get as much air out of the bag as you can, make sure any water is drained out and throw the fish in the freezer.
If you plan to keep your seafood longer, freezer burn can become an issue. Freezer burn is when things dry out in the freezer. Seafood is particularly vulnerable to freezer burn as it has a high water content. One way to avoid freezer burn and prolong the life of your seafood then is to freeze your fish in a block of salted water.
Basically you make a solution of salted water, about 1/4 cup of salt per two pints of water and fill the bag you are freezing the fish in with the solution. This technique can extend the life of your filets and keep a much nicer texture than just plain freezing.
Back when there were no CSF’s around I used to catch a bunch of Cod just before I took my boat out and freeze a bunch in a brine and we enjoyed cod filets all winter.
There are some other ideas about freezing fish here if you want to try some more elaborate techniques.