Beauty is in the eye of the beholder! I'll take the bigger fish. Just be sure to cut away all fat and the dark lateral line and any other dark meat other than the good flesh. If the fillet is thicker than 1" split it in half this way it will cook thru I've done this with all fish and it makes the eating much better. Also make sure you soak it well before freezing as this will get out all the blood and other foul tasting impureties. Soaking in salt water or milk will do it just give the flesh a good rinse before packaging. When you get ready to use the fish soak it again in either Milk or plain water then Do your stuff to it, Bread it Corn flake crumbs or Corn meal. As long as you take care of the flesh before freezing you won't get a bad tasting fish.
Cold Feet
