Filleting frozen fish

Just curious what others do when they get home and have to deal with fish-cicles.

Don't think you can filet em properly when they're frozen. I usually just let them thaw before putting them under the knife.

^which leads to another question. Can you refreeze the fillets without wrecking the meat after thawing them?

I try my hardest to not let them freeze. If they do I thaw them out for cleaning and would just eat them. Wouldn't try and refreeze them.

I try not to let them freeze in the first place. Drill holes 1/2 the depth of ice and fill with water and keep fish in well. If frozen I just put them in the laundry sink with cold water until thawed.

Yes, they are fine. I often let walleye sit on the deck to freeze before filleting to stiffen them
up a bit. If they are rock solid, let them sit inside for 1/2 hour and fillet, and refreeze... If done quick it won't affect the meat... I know people say not to refreeze, but if done quickly it's fine, nice eyes:)

I grew up with walleye as nearly a staple in our house especially in the winter. We often would let them freeze on the ice and thaw them at home before cleaning...then refreeze some. Never a problem and Im still alive. Having them partially frozen doeas actually make cleaning a little easier...if you can stand the cold fingers

Thanks for the input everyone.

it definately wont kill you but i find the taste quality depleats when refrozen! i find it much easier to clean them when not froze!

Im usuallu out for a whole day so when i get home i just put my sack of fish in the bbq (not on lol) then fillet them the next day after they are thawed filleting frozen fish sucks big time

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.