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Do you mean put a few cups of water in the freezer bag along with the fillets? I've never tried this. It would be cool to taste test many methods side by side, but I'll certainly try your method.

I catch a lot of lake fish (bass, catfish, etc) and typically panfry it. What I can't use right away I vacuum seal and freeze. What is the best way to do this? - seal and freeze raw, thaw and then fry. anything that should be done prior to freezing for a good endproduct? - fry, let cool a bit...