I have some filets from an annual charter my buddies and I do. I have eaten a lot of it but still have half left. I heard (amongst reading it here) some rumors that freezing them in salt water is a good option. I personally haven't tried it I figured I would give it a whirl. I went to grab the salt and beside it was my Kroger brand Chesapeake Bay style seasoning that I add to my cornmeal mix anyway. The main ingredient is salt so why not try it. If it turns out I will let you know. However I need some help getting the rest of the process right if I haven screwed up all ready. I want to see if anyone has a good reason why freezing fish in salt water isn't a great idea and also how to make my fish come out less greasy from the pan. My cornmeal mix tastes fantastic ( cornmeal, seafood seasoning, garlic powder, extra celery seed, and paprika to taste) but what am I doing wrong in the pan? I bring my oil an butter mix up to a heat to not burn the oil and fry them. I just am having trouble getting a nice cornmeal crust that isn't soggy. Any insight would be appreciated.