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  If it is placed in a standard freezer (or the freezer compartment of a fridge) it will not completely freeze; most will be solid over night. However, if the setting is l â¦ ow enough, it can take about the same time as water to freeze, which can be anywhere from 4 to 8 hours.
Cut large fish into steaks or fillets. Small fish, such as sunfish and panfish, or small servings of fish can be frozen in ice. Place the fish in a shallow pan or water-tight container. Cover with ice water and place in the freezer until frozen (8-12 hours).Remove block from container, wrap, and store in freezer.oak fish in a weak brine (1 cup salt to 1 gallon of water) for one hour. Drain the fish; pack in heavy glass, crock, enamel, or plastic container in strong brine (2-Â½ cups salt to 1 gallon of water) for 12 hours in refrigerator. Rinse the fish in cold water. Combine the following ingredients in a large pan or kettle.