Buzz, let's leave it at preferences.
I don't freeze fish, because to me, it's a waste - I don't want to eat it.
Learned from my guide buddy in Rockport over 3 decades ago, fillets go in the ice water, and come out when you're ready to cook them.
So I bring home what I can float until I eat it, whether redfish for grilled half-shell fillets, or trout and flounder to be sauteed for fish tacos.
Time in the ice water washes blood and bile from the fillets.
Also on trips with friends, make they sure they take home some fresh fillets, so their wives will let them play again.
Even this fly rod white bass limit, only keeping the 2-y-o males, which is the perfect freshwater meat fish, because they only live 3 years, spawn a half-M to 2-M, and deplete the forage bass for other species, (catch and release is less than beneficial to the fishery)
I let my friends fillet what they wanted, and I took home what I wanted to fillet and eat fresh.