Amateurs freeze their fish in water. Professionals vacuum seal their fish. Fish tastes different and gets a rubbery feeling when submerged in water long enough to freeze. If you don’t believe me then i want y’all to snap a pic and post it next time you see some fish for sale at the store and the fillets are frozen in a block of ice. All the frozen fish I’ve ever seen was either vacuum sealed (best) or frozen and then sprayed with cold water to create a shell of ice(second best). My vacuum sealed fish tastes as fresh as the day i caught it and thaws quicker than a 10lb block of ice does.