TOPIC:

What is the best way to freeze fish? Vacum seal, ziplock bags in water or saran wrap and freezer paper?

I put the fillets in vac bags and freeze them for awhile, and then vacuum them and seal. Keeps the moisture in the fillets and makes a better seal . 

Perch and other panfish last forever in a ziplock full of water. 

Salmon and Steelhead get vacuum sealed and last around a year for  if properly sealed and stored in a deep freeze. 

Whitefish, haven’t found anything other than fresh cooked or smoked that doesn’t greatly diminish the taste and texture for me. 

 

Easy question, but what's best depends on several things, as well as what sort of freezer you have. If you only want to freeze the fish for a week or three - almost anything will work. If you want to freeze it for six months to six years, freezing in water is the way to go. If space is an issue and you can use the fish within six months to a year, a home vacuum sealer will do the job. 
I have vacuum sealed fish that I've pulled from the bottom of the pile that were over a year old. The salmon are easy because the meat discolors. Walleye are harder. Vacuums are just "mostly" vacuums there's a bit of air left in them and the air causes freezer burn by dehydrating. With a good seal the dehydrated fish stay dehydrated, the moist air freezes into dry air and ice crystals, the dry air continues to slowly dehydrate the meat, day by day, week by week, month by month so it slowly goes bad. 
If you are only using a fridge/freezer unit that is frost free - good luck with much over a month.  A fan blows "roughly" 40 degree air into the freezer department 2 to 4 times each day for about a half hour each cycle. That melts the frost on the basket and walls, and it evaporates into the warmed air to keep it frost free. That small time doesn't warm frozen food much and it doesn't get warm enough to spoil, but it sure does dry it out, over and again and again and that frozen fish get's freezer burned about 100 times faster than in a deep freeze without a defrost cycle. Go with freezing in water, put up with the bulk and eat lots of fish. I've no experience with vacuum sealed fish stored for long periods in a self-defrosting freezer, but I imagine they will hold up to a degree, but still don't have the "frozen" life span of a deep freeze. 
Frozen fish almost never taste the same as fresh because as they freeze the moisture in the cells freeze into sharp ice crystals and pop the cell walls. When it thaws, the fish will be a different texture and taste because of it. Also freezer temps doesn't stop "enzyme" action, just slows it and enzymes action changes flavor.  

 

I have to agree the best way is freezing in water. A little tip, submerge  the bag in water just to get the last of the air before you seal it. Another way I've  been using, if you have the freezer space, wrap the whole fish in plastic wrap and freeze it whole. When it's about half thawed you can filled it like normal. This keep the air from getting to the meat. 

Thank you to all that responded to my question. I have used ziplocks and water for for forty years. Just thought there might be something better out there. Thank you all.

Nailed it