According to EatByDate, several varieties of fish can last from six to nine months in the freezer. Smoked salmon lasts three to six months in the freezer. Canned tuna and sardines should not be frozen.
According to About.com, the best way to freeze fish is by vacuum packing it or wrapping it tightly in plastic wrap and foil to preserve the taste. However, wrapping fish in plastic wrap does not prevent freezer burn and should not be a long-term storage option for fish.
Another way to freeze fish is by glazing the fish. Run the fish under cold water, place it on a tray and freeze it. Once the water is frozen, repeat the process until there is a layer of ice on the fish. Place the iced fish in a freezer bag.