Small fish, steaks or fillets can be covered with water in refrigerator trays or loaf tins and frozen into solid blocks. The fish should be separated by double paper as usual. Remove ice blocks from pan, wrap in freezer paper and store. The fish can also be frozen in a solid ice pack in large waxed tubs; cover the fish completely to within ½in/1.25cm of container top and crumple a piece of freezer film over the top of the fish before closing the lid. The only advantage in this solid ice method is a saving of containers and wrapping material.