I dont eat it either but I will try anything I have never had so if I catchsomething new I will taste it. of course just about every fish I catch is something new
How a fish tastes is about 80% controlled by how it's handled and cleaned, and about 20% by how you cook it.
I've grilled fresh king mackerel and had my kids think it was some kind of beef steak. Then again I forgot to take the bloodline out of some Spanish mackerel fillets before baking them one time, and the only one who'd eat it was my wife (she's from Korea and I don't think they consider anything "too fishy" to eat!)!
And then you have some fish that you need to eat the day you carch it and some that will hold for a short time. But it is better to eat sooner than later.
Fresh is always better, but some freeze well. Usually the bloodier the fish, or the darker the meat, the harder it is to store and still be edible (again, unless you're Korean!).
If we ever get into a bunch of Spanish mackerel, we don't keep any more than we think we can eat in a couple of days. With kings, if you can get them iced down really good as soon as they're caught, cut them into steaks and vacuum pack them and throw in the freezer, they can be pretty good for about a month.
I've eaten fillets of grouper, snapper, snook, reds, trout, etc. that have been in my dad's freezer for up to a year before and had them taste just fine.
Thinking about it, it kind of sucks with some of the limits on fish, you can't catch enough of the ones that freeze well to actually get a freezer full, but you can catch plenty of the ones that don't freeze worth a damn!
