Yeah, I've never had good luck with freezing fish. I only keep what I plan on eating that day. My last experience with it was that it turned to mush. From what I've read on the internet, you want to freeze it rapidly. People that I've seen do it will stack it loosely in their freezer with air all around the bag, to get it frozen as quick as possible. I've also seen people freeze it in water, but I've never tried it.
I agree with the marbled red meat in the HSB, it didn't add a fishy taste to it in my opinion. I wouldn't want to eat a whole fillet of only red meat, but a little bit is ok.
