I soak the fillets in water and salt in the fridge for a couple of days. If I don't eat them all after that, Ill put them in a ziplock filled with water and then freeze them.

They have almost no fish flavor and this is the first year I have filleted them. Usually butterfly and smoke them.

We're actually going to fry a bunch tonight. I caught a limit Sunday and they've been soaking in the fridge since then. I'm guessing the salt in the water is the difference, but it could also be I'm more tolerant than you..

Let me know if you want the recipe. It's flour and cornmeal mostly.