ABSTRACTIndividually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off‐flavors when stored without packaging at −12°C, but both vacuum‐packaging in barrier films and ice‐glazing significantly suppressed the development of oxidized flavors through 24 wk of storage. Removal of scales prior to freezing significantly enhanced the development of oxidized flavors over unscaled whitefish when both were held unprotected at −12°C. Loose‐packaging of individual, well‐washed whitefish in closed polyethylene pouches significantly improved oxidative stability compared to those stored unprotected. However, vacuum, barrier‐film packaging gave significantly better protection than polyethylene at both −12°C and −25°C through 24 wk