I read that the "nice" oils that are in the fish when it is fresh break
down into oils that are NOT so nice over time, even when frozen.
Apparently smoking or cooking prevents or retards that process.

I had some mack filets last summer that someone's wife had baked with
some tomatoes and then froze and it was pretty good even 3 months later.
I guess there is something to it. Be sure to vacuum seal, though.

Try the smoking them, too - they are really good, especially with cherry
wood chips.

Tight lines
John



sprattoo wrote:

I discovered the same thing myself this last year John
Mackerel are lousy in the freezer. When I unthaw them to cook them they are
almost unbearably fishy and just don't seem right. (sadly I have about 10 in
there that I'm just keeping until spring for bait now.)

however, after I make my chowder or what not that does seem to freeze ok.
Maybe it has something to do with the oils in them.