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Spanish, in my opinion, definitely freeze better vacuum sealed. I've found that they seem to fall apart a little more after thawing when I freeze them in water. I've never frozen them in salted water though. The rest of the fish you've listed have firmer meat so it shouldn't matter as much.
The culprit in frozen flesh breakdown is ice crystals in the fish-flesh. I lightly salt fillets and vacuum-seal them. I never have any go bad, but then -- I eat a lot of fish!
Another culprit is time. If you really like fish (like I do) you'll look forward to preparing them. I'm not sure that it matters just a whole heck of a lot if frozen fillets are in the freezer for two weeks or two months.
Whatever the species is, they're best fresh. I'll freeze some, as previously stated, but I'll fry-up or grill some right away. Weird, I know, but I really enjoy fish for breakfast! There's nothing better than FRESH grilled pompano for brunch!
I agree on fish for breakfast. Take away the bacon, bring on a piece of nicely fried fish and scrambled eggs, toast.
I have a vacuum machine, love it, problem is no fish, usually get eaten before they get that far.