"PD" wrote in message news:0c317556-ef20-4517-9b1d-
On this note, it's been observed that if you want to freeze meat or
fish or shrimp and have it be just as good months later, a good
technique is to put the food in a ziplock bag and then fill the bag
full of water before zipping the bag shut. Freezer burn is due to
sublimation of the water in the food, and by the method just
described, the added water does the sublimating rather than the food.

I tried this trick with same-day shrimp acquired in South Carolina in
June, and I thawed the last 2-lb bag for dinner in January, and it
tasted just like the shrimp cooked the first day.

Or, freeze each item solidly, then dip them in ice water to coat them well.
Repeat as needed. Then re-freeze them and put them in zip lock bags. This makes
it easier to get out one or two pieces.