Frozen Gutted red trout with head

Freezing fish whole, with the head still attached, can be a good way to preserve the fish and maintain its freshness for longer periods of time. Leaving the head on helps seal in the natural oils and juices, preventing the fish from drying out during freezing and thawing.

However, we  gut the fish before freezing, as leaving the guts and entrails in can lead to faster spoilage and a more unpleasant taste/texture when thawed.

 The guts contain enzymes and bacteria that can break down the fish flesh over time in the freezer.

So the ideal approach is to gut the fish, removing the internal organs, but leave the head attached before freezing. This helps preserve the fish quality while also preventing spoilage from the guts.

 The head can then be removed when ready to cook the fish. This method is commonly used for fish like salmon, trout, and other whole fish