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.
Wife freezes fish all the time and have no problem with storage in the freezer but she does do some special preperation.
First she soaks the fillets with a little bit of milk in the bag over night. Then she spreads the fillets out on cookie sheets and places them in the open in the freezer. Once the fillets are frozen, usually a day later, she will vacuum seal them in freezer bags. Done that way never had any come out bad up to a year later.
There sure are differences in canning fish. Normally cooked fish we like CC about as well as BG. Have not eaten that much bass yet but looks like next year we will need to start harvesting some. In the last year wife has been pressure canning the skirts off of the BG fillets (actually most of them are BG/GSF hybrids). She keeps what I would call the tenderloin fillet strip for regular cooking or freezing and the skirt that has the pin bones she freezes till she has enough to run a batch in the pressure canner. The pressure canned BG is great and we mix it with sardines usually when we eat it but eaten alone is about like very mild tuna when made into BG salad like tuna salad. But she tried canning some CC and it turned out mush. Glad she just tried a little bit of the CC because it was horrible. We did not even eat the rest of the jar. Was really surprised how much differently the two held up to canning.
So far to date we have harvested and filleted just over 400 BG (mostly hybrids) and 75 CC. I'm guessing around 250# of BG removed and 90# of CC removed from the 3 acre main pond and my 1 acre old refurbished pond combined.