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i have been an avid fisherman for years , and when i need to freeze fish of any kind , i make sure that i rinse it very well after its been scaled and gutted or filleted . once i have cleaned the fish and rinsed it i freeze it in zip lock bags with enough water in the bag to completely surround the meat . then remove all excess air from the bag and freeze it . the water acts to protect the fish from any bacteria that might otherwise get to it and cause a smell . it also keeps the fish from freezer burning . another thing is that the skin will quite often hold a good bit of slime in it . i use a scotch bright scrubbing pad on the skin of any fish i freeze . by lightly scrubbing the skin under running water you can remove any excess slime from it .
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