The short answer is: no, it won?t taste as good as fresh fish.
However, with some attention to how the fish is frozen, you can retain
a high level of quality.
Agricultural extension services in the United States have done a lot
of work on the freezing process, especially in states like Alaska that
have a huge commercial fishing industry.
A good example are two citations below, which I?ll summarize:
University of Alaska at Fairbanks
Home Freezing of Fish (Stuiber, August, 1998)
Author David Stuiber recommends several steps to ensure the quality of
the frozen fish:
? purchasing or preparing high-quality fish that is well-cleaned, firm
and with no smell.
? freezing fish rapidly to prevent ice crystal build-up in the tissue
? using water to prevent freezer burn, which is caused by moisture
loss and results in drying and toughening of the tissue.
However, Stuiber doesn?t recommend freezing fish in a carton of water,
a technique commonly used by fisherman at home. In a carton of water
the fish is protected from freezer burn but the process has three
1. the fish will freeze slowly, which we?ve already noted is bad
2. the fish will absorb water, changing the taste
3. defrosting a block of fish requires eating all of it at once, which
can be inconvenient
Stuiber?s recommended technique is to use zip-lock style freezer bags
and rapidly freeze the fish. He then recommends coming back later and
adding the coldest possible water to the bag, as it does insulate
against freezer burn.
A couple of other sources add some information to this. Ohio State
University?s extension service recommends using brine or ascorbic acid
solutions to prepare different fish for freezing:
Ohio State University Extension
?Home Preservation of Fish,? (Medeiros and Shenberger, undated)
Ohio State specifically recommends dipping lean fish (flounder, cod,
whiting, redfish, snapper, grouper, and most freshwater fish) in a
mixture of 1/4 cup salt to 1 quart cold water for 20 seconds. Fat fish
(mullet, mackerel, trout, tuna, salmon) get a mixture of 2 Tablespoons
ascorbic acid to 1 quart cold water for 20 seconds.
It is also worth noting that shellfish, fatty fish and smoked fish
should be kept in the freezer no longer than three to four months.
Lean fish can be kept six to nine months.
Google search strategy:
(and a little bit of personal experience)