Before I start I must say that this may offend some of you.  I freeze fish, and at the moment it's very badly.  I defrosted some fish for tea tonight, and once cooked it tasted fishy.  I realise it will never taste like it's been out of the water for 2 hours, but it should still taste ok.  So what I'm asking is how people prepare there fish if they are going to freeze the flesh.  And how does it taste once cooked.  I'm a bit bit pissed off at the mo, cause it looks like I'm going to biff the fish cause I just can't eat it, and to me it's a huge waste as I only take enough and a bit for a feed.  Cheers in advance,  Dan

If it's from salt water then rule 1 is "Never wash the fillet or fish with fresh water". This gets into the cell structure and by means of osmosis removes the salt water content, plus fresh water freezes differently to fresh water. When thawed out the cell structure has been damaged past what you'd expect from salt water.

If you freeze fish then place it in "Glad wrap" as this can be squeezed to expel all the air, better than a plastic bag.

Thaw fish out of the heat and sun. Inside a cold oven lets it thaw slowely and keeps the blasted cats away whilst you're at work.

Lastly don't keep fish in the freezer for too long. Some say 3 months is enough but I've found different fish can last longer. Just have to experiment on that one.

Ross

yea
like Ross said

exactly