After several seasons of loading up the freezer with summers and coho, I've slowly realized that freezing the fish in large steaks is the ticket. The skin and "unexposed" meat tend to last much longer than fillets. I simply thaw and then fillet. Some spring chinook from 08 was consumed over christmas and was still excellent while the filleted portions were garbage. This summer I intend on freezing my summers and summer kings whole (head and tail gone).