Printable View
I know I'm gonna get some critics but if my fish are frozen stiff I usually bag them and leave them in the freezer (as to avoid thawing and refreezing) then when I'm ready to eat, I thaw, clean, and cook. Figure your either going to do the work either way, and I believe full bodied fish tend to last longer when stored
If the fish are as frozen as they are in your picture I prefer to keep them that way and freeze them whole until I'm ready to eat them. If they're only semi-frozen I thaw them to a point where I can fillet them, and then refreeze the fillets if I'm not eating them.
I find that there is a very slight difference in texture, not taste.