I know that freezing doesn't really do wonders for the texture of food. I also know that Americans tend to come down on the paranoid side of how long to keep food and that most lists of how long to keep something frozen stop at 6 months max. for anything. That said, a friend of ours gave us some venison and some halibut, both frozen in vac packs almost a year ago. I am actually going to cook these things, so I can't imagine that I need to be worried about bacteria, no matter how long they've been frozen......or should I.....(scary suspenseful music....)?? I'm guessing the fish is not going to fly, but I'd love to know if anyone has any experience with this.