5 Answers

I don't re-freeze any foods.  Once I thaw something, I cook it all.  Leftovers go into the fridge for a limited time.

Do not refreeze fish. 

When in doubt, throw it out!

After it is cooked you can refreeze what was frozen before it was cooked, but I would not refreeze uncooked fish. 

You can refreeze anything but it's not a good idea flavor wise............

If you do re-freeze thawed fish, dip it in a gelatin-lemon bath first!

Packaging — Fish may be frozen using any of the following methods. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation.

Lemon-Gelatin Glaze — To prepare glaze, mix ¼ cup of lemon juice and 1¾ cups of water. Dissolve one packet of unflavored gelatin in ½ cup of the lemon juice-water mixture. Heat the remaining 1½ cups of liquid to boiling. Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature. When cool, dip the cold fish into the lemon-gelatin glaze and drain. Wrap the fish in moisture-vapor resistant packaging, label and freeze.

Ice Glaze — Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glazing until a uniform cover of ice is formed. Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label and freeze.

Water — Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze. Freezing fish in a block of ice will produce a poorer quality product than using the glaze methods.

FISH ROE — Thoroughly wash and package in freezer containers or bags and boxes, leaving ¼-inch headspace. Seal and freeze.

This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.http://nchfp.uga.edu/how/freeze/fish.html