The larger the chubs that I can get the better. I fillet them (using an electric fillet knife) and toss the fillets in a bucket. I then add a generous amount of salt (I use powder salt, but regular salt will work) and stir them so that the fillets are covered with a thick covering of salt. I toss 6 to 10 fillets in each bag and vacuum seal them.
The beauty of having them salted is that they never freeze solid. I can take them out of the freezer and cut them (I use shears) in the size of chunks desired without thawing first. I put the chunks in small plastic containers, that I bought at All A Dollar, and keep the plastic containers refrigerated as I fish. Any leftovers can be refrozen and used on the next trip.
The beauty of having them salted is that they never freeze solid. I can take them out of the freezer and cut them (I use shears) in the size of chunks desired without thawing first. I put the chunks in small plastic containers, that I bought at All A Dollar, and keep the plastic containers refrigerated as I fish. Any leftovers can be refrozen and used on the next trip.