How to Freeze Catfish. Catfish have a nice, mild flavor and can be cooked in a variety of ways: baked, grilled, pan broiled, fried or microwaved. Whether you caught a school of fish yourself or bought extra at the store because of a sale, freezing catfish for later eating is easy.
Clean the fish if it is whole as soon as possible. Cut into portion-size fillets for easier cooking.
Rinse the catfish fillets under cool tap water. Pat dry with a towel.
Get plastic wrap that will fit around the fish tightly. Squeeze all the air out before putting in the freezer. Use a vacuum sealing machine to get an airtight seal easily if you have one.
Wrap again tightly with aluminum foil. Label the contents with a dark felt pen and mark the expiration date before you freeze it. Use the catfish within 3 months of freezing it.
Immediately place in the freezer. Make sure nothing is placed on top of the catfish until it is frozen.
Consider using heavy-duty plastic freezer bags as an alternative. Place the fish in a bag and freeze for a few days. Remove from the freezer and add a very small amount of water. Move the bag around to take out any air around the fish, reseal the bag and refreeze.
When you buy from the grocer, make sure that the eyes are firm and clear. Avoid buying those that have sunken, dark eyes. Flesh should be firm when touched. You can store catfish in the refrigerator for up to 2 days and then freeze. Never let it defrost at room temperature. Instead, place in the refrigerator overnight or place under cool, running water. Freezing in water causes the fish to absorb the water.