As long as you thaw meat/fish products in the fridge(below 40F) you can re-freeze. Thawing in the fridge slows down the thaw process enough that you could possibly get them apart when they're still "soft frozen", vac pack and re-freeze. Then they're not really thawed. Any change in quality would be miniscule. I use the same procedure when I make bulk breakfast sausage. I fridge thaw the frozen tube of sausage in the fridge-put it in fridge before bed, in the morning it's still frozen(soft), but I can cut it into patties, stack with a piece of patty paper between each and then back in the freezer.